Production begins with the processing of dried or fresh grapes. Then the unfermented grape juice is fermented. At the end of the fermentation process, it is distilled through the column distillation unit to make “suma,” a highly alcoholic grape spirit. The “suma” is distilled in copper stills with aniseed to produce rakı. During this fractional distillation process, the middle fraction of the production is called the heart or (göbek in Turkish). The alcohol percentage of distilled rakı is adjusted using minerally balanced water from natural sources. Each brand of rakı we produce has a unique production process and recipe.
