Tekirdag Rakisi 750ML

Tekirdag Rakisi 750ML is a premium Turkish raki made from grape alcohol and aniseed, bottled at 45% ABV (90 proof) in a 750ml bottle. Regarded as the raki of choice among gourmet drinkers in Turkey, Tekirdag stands apart for its use of prized Çeşme aniseed and a meticulous double-distillation process in traditional copper pot stills.

Quick Facts: ABV: 45%  |  Origin: Turkey  |  Style: Anise-Flavored Spirit (Raki)  |  Producer: Mey İçki (formerly Tekel)

Production & Heritage

Tekirdag Rakisi is produced by Mey İçki, one of Turkey's largest spirits producers and successor to the historic state monopoly Tekel. The spirit begins as grape-based alcohol, which is then twice distilled in traditional copper pot stills with aniseed sourced from the Çeşme region on Turkey's Aegean coast — widely considered the finest anise-growing area in the country. A distinctive step in Tekirdag's production is the careful management of the distillation cut, referred to in Turkish raki-making tradition as "söndürme" (extinction in the cauldron), where precise proportional blending of the mid-run distillate shapes the spirit's signature smoothness. Following distillation, the raki is rested briefly in oak barrels before bottling, contributing subtle depth and a rounded character uncommon in many competing raki brands.

Tasting Notes

Aroma: Moderate, well-integrated aniseed leads the nose, followed by faint hints of dried citrus peel and a subtle herbaceous quality. The aromatics are clean rather than aggressive, signaling a refined distillation.

Taste: The palate entry is silky and smooth, immediately delivering pure anise flavor that broadens at mid-palate into gentle citrus and warm spice notes. There is a natural sweetness from the grape-based spirit that balances the licorice-like intensity of the anise, keeping the profile harmonious rather than one-dimensional.

Finish: Medium-long, with lingering aniseed and a subtle fruitiness that trails off gradually. The texture remains soft and clean through the close, without the harsh burn that can mark lesser anise spirits.

How to Drink Tekirdag Raki

The traditional Turkish serve — known as "aslan sütü" (lion's milk) — involves mixing one part raki with two parts cold water in a tall glass, which turns the spirit a milky white, then adding ice. This dilution opens up the anise aromatics and creates a refreshing, sessionable drink ideal alongside a long meal. Beyond the classic serve, Tekirdag works well in a Mediterranean Mule, where the anise adds complexity alongside ginger beer and lime; a Raki Sour, substituting for pastis to bring Turkish character to citrus and egg white; and a Raki Highball with soda water and a squeeze of grapefruit, which highlights the spirit's citrus undertones.

Best For

• Hosting a traditional Turkish meze dinner with friends
• Gifting someone who enjoys exploring anise-flavored spirits from different cultures
• Expanding a home bar's Mediterranean and Middle Eastern spirits selection
• Summer evening sipping alongside grilled seafood or charcuterie

Frequently Asked Questions

What does Tekirdag Raki taste like? Tekirdag Raki delivers a smooth, well-balanced anise flavor supported by subtle citrus and warm spice, with a silky texture and a clean, moderately long finish. It is less aggressive than many anise spirits, making it approachable while retaining authentic raki character.

How does Tekirdag Raki compare to ouzo? Both are anise-flavored spirits that louche (turn milky) when mixed with water, but Tekirdag Raki is grape-based and double-distilled in copper at 45% ABV, typically yielding a drier, more spirit-forward profile than most Greek ouzos, which are often bottled at 40% ABV and can carry more residual sweetness. Raki tradition also favors longer, meal-length drinking diluted with water, whereas ouzo is commonly served as a shorter aperitif.

Is Tekirdag Raki good for sipping neat? It can be sipped neat for those who enjoy concentrated anise flavor, but it is traditionally and most commonly enjoyed diluted with cold water and ice, which softens the 45% ABV and opens up the aromatic range considerably.

Where is Tekirdag Raki made? Tekirdag Raki is produced in Turkey by Mey İçki, using grape alcohol distilled with aniseed sourced from the Çeşme district on the Aegean coast. The brand takes its name from the Tekirdağ province in Turkish Thrace, a region historically associated with premium raki production.

What foods pair well with Tekirdag Raki? White cheese and honeydew melon — a classic Turkish meze pairing that contrasts the anise with sweet and salty elements. Grilled octopus or calamari, whose charred, briny flavors complement the spirit's herbal notes. Hummus and warm flatbread for a simple, textural match. Stuffed grape leaves (dolma), where the herbaceous filling echoes the anise aromatics. Lightly spiced lamb kebabs, whose richness is cut cleanly by the spirit's refreshing quality when diluted.

What sizes does Tekirdag Raki come in? The standard bottle is 750ml, which is the most widely available format in international markets. In Turkey, larger formats such as 1L and 70cl bottles are also commonly found.

Is Tekirdag Raki worth the price? Tekirdag Raki positions as a premium expression within the raki category, priced above basic domestic Turkish rakis but remaining accessible compared to ultra-premium or limited-edition releases. Its use of Çeşme aniseed and careful double-distillation process justify its standing as the benchmark premium raki for most enthusiasts.

Why Tekirdag Raki?

Tekirdag Raki has earned its reputation as Turkey's go-to premium raki through a combination of high-quality raw materials and disciplined distillation. The use of aniseed exclusively from Çeşme — Turkey's most respected anise-growing region — gives it an aromatic purity that generic rakis cannot match. Its double distillation in copper pot stills and brief oak resting period add layers of smoothness and subtle complexity that set it apart in a crowded category. For anyone serious about exploring the world of anise spirits beyond ouzo and pastis, Tekirdag represents the definitive Turkish entry point.