Raki

Select fully ripe, high-sugar wine grapes at peak harvest. Wash them thoroughly and remove any stems, leaves, or damaged berries. The quality of the grapes directly determines the quality of the raki, so choose only the best fruit.

Crush the grapes thoroughly in a large fermentation vessel, breaking every berry to release the juice. You can use a traditional wooden press or crush by hand. Ensure all the skins, seeds, and juice are in the vessel together.

Cover the fermentation vessel loosely to allow gases to escape while keeping insects out. Let the grape must ferment naturally for 3-4 weeks at a stable temperature between 18-24°C. Stir every 2-3 days. The must is ready when bubbling has completely stopped.

Transfer the fermented grape must, including all solids, into a traditional copper alembic still. Fill the still no more than two-thirds full to leave room for the liquid to boil without overflowing into the condenser.

Build a gentle wood fire under the still or use a controlled gas burner. Heat slowly and steadily. Discard the first 100-150ml of distillate (the foreshots), which contain harmful methanol and harsh alcohols. This step is critical for safety.

Collect the main spirit (the hearts) as it flows from the condenser, tasting periodically. The hearts will be clean, smooth, and aromatic. Stop collecting when the distillate begins to taste weak or develop off-flavors, as this signals the tails.

For a smoother raki, many Albanian distillers perform a second distillation of the collected hearts through the cleaned still. This double distillation produces a more refined, cleaner spirit with fewer harsh flavors.

Allow the freshly distilled raki to rest in glass bottles or demijohns for at least 2-4 weeks before drinking. This resting period allows the flavors to mellow and integrate. Serve at room temperature in small glasses as a welcoming gesture to guests.