500 YEARS OF TRADITION
From the first drop 500 years ago rakı has been
part of a proud history that is born out of a true and honest way of
life. The alcoholic beverage called rakı has an origin that extends
back to around 2000 B.C., to Anatolia’s wine culture. The people of
Anatolia developed and perfected a new craft over the centuries;
distilling alcohol they obtained by fermenting grapes. As we explore
rakı’s past, we arrive at the story of how their knowledge gave rise
to the powerful, aniseed-scented drink we know today.* Unlike any
other drink in the world, rakı is a drink with an entire cuisine
devoted to it. Rakı serving is never a solo act. The focus of the
rakı table is not the food but the atmosphere of lovely
conversations with friends, family, and loved ones. For further,
''The Spirit of Turkey'' and the ''Rakı&Fish: A Mediterranean
Seafood Odyssey'' are the perfect sources for detailed information
about the rakı culture.
*The Spirit of Turkey
ESTABLISHMENT
In deep economic depression due to World War
II, The Republic of Turkey, in order to increase income flowing into
its treasury, appropriated the manufacture of rakı from the private
sector entirely, turning it over to the government monopoly,
‘’Tekel’’. The same year, Yeni Rakı (‘’New Rakı’’) was introduced.
Its name is a reflection of this ‘’new’’ period. Then, it has been
banned for private producers to produce rakı. Privatization laws
bring Tekel’s 60-year monopoly on alcohol production to an end, and
the market was reopened to manufacturers. Tekel’s alcoholic
beverages division was bought by the Mey Company, established by
private entrepreneurs. Due to Mey’s encouraging potential and
continuous growth, Diageo which is the leading alcohol and spirits
company, acquired Mey Diageo 2011.