Altınbaş Rakı

Altınbaş is a traditional Turkish raki, bottled at 50% ABV, from the portfolio of Mey|Diageo, Turkey's largest raki producer. Produced since 1967, the brand is bottled above the common 45% strength of Yeni Rakı and Tekirdağ Rakısı, placing it among the highest-strength rakis on the market; Wikipedia lists Altınbaş, alongside Kulüp Rakısı, as one of two premium 50% ABV rakis.

How is Altınbaş made?

Under the legal definition of Turkish raki, it is made by re-distilling grape-based suma, or suma blended with agricultural ethyl alcohol, together with aniseed in traditional copper stills of no more than 5,000 litres, and it may only be produced in Turkey. Altınbaş is made by Mey|Diageo in Turkey using this method. According to TAŞEL, the company's distributor in Northern Cyprus (TRNC), Mey rakis use only aniseed grown in Western Anatolia, chosen for its high essential-oil content.

How should it be served?

In keeping with raki tradition, it is served in a slender raki glass, diluted with cold water; it turns milky white once water is added. Because of its 50% strength, the proportion of water can be adjusted to taste. Raki is poured first, then water; those who want ice can add it last.

What food does it pair with?

It is the centrepiece of a classic raki table: white cheese with melon, olive-oil and yoghurt-based mezze, seafood and grilled fish are the best-known pairings. Mature cheeses and yoghurt-based mezze, traditional parts of the raki table, are also fine accompaniments.