Who Said Vodka has to be Neutral in Taste?

Peering out from my 5th floor balcony, Kyiv’s beautiful snowscape filled me with a sense of quiet calm that I never knew growing up in Los Angeles County. Today was definitely going to be a “White Christmas,” and I planned to share it with long time friend and fellow sommelier, Elena Boiko.

Earlier in the week I had a conversation about different styles of vodka with another sommelier. Our conversation proved to be most interesting and led me to plan a very special tasting with Elena. We will be tasting vodkas distilled from wheat, rye, barley, and potatoes.

Supposedly, vodkas appeal lies in the belief that it is a neutral spirit and  therefore mixes well with just about anything. If that is the case, then vodka would have no distinctive character, aroma, taste, or color. The phrase “premium vodka” would be an oxymoron, and no need to favor the $30+ bottle.

Elena had gone to great lengths to set our table.  She selected an array of olives, pickles, cheeses, sausages, fruits, and breads. In Ukraine, vodka is enjoyed in a much more elaborate way than in Western Europe and North America. There is a definite routine of alternating between snacks and shots. That’s right, shots. No sipping in Eastern Europe. It would just be unseemly to sip vodka, and proper etiquette must be observed or the host would be offended.

“Many people in the West believe that we alternate between snacks and shots in an attempt to not get drunk,” Elena chuckled softly.

“Many also believe that since vodka is supposed to be tasteless, no foods pair well with the spirit,” I shook my head is disbelief. “For this reason, they feel that only wine enhances the flavors of food.”

“Let’s dispel this myth,” Elena’s face glowed with excitement. “By the way Grisha, do you know the old Slavic proverb that says, the first drink of vodka kicks you in the head, the second makes you feel like you can fly as fast as a falcon, and every sip that follows, makes you feel light and happy like a bird.”

“Budimo,” I toasted her.

Vodkas distilled from rye tend to be spicy in aroma, and almost jumping out of the glass. Typically there is a sharp peppery sweetness on the palate, a good mouth-feel, and a  short hot finish.

Elena’s choice, was of course, one of Ukraine’s finest. Nemiroff Delikat is an exceptional premium vodka that prides itself on organic ingredients, water from artesian wells, eschewing the use of glycerol, sugars, or other rounding products commonly used in the vodka market. The nose on our Delikat was neutral with only the slightest suggestion of porcelain and custard. It is light- medium in body, with hints of banana chips, nut, pepper, and anise. A solid vodka at 40% alcohol and a price tag of $40.

“With the complexity of flavors in Delikat, I like that the finish is short and clean,” Elena gave her nod of approval.

“Indeed it is an easy vodka to drink. I often enjoy Delikat when I am out and about.”

My selection for a rye vodka hails from Poland. Potocki is distilled twice and bottled without filtering, creating a rich spirit of surprising character. The aromas are alluringly layered; evolving from brioche, to roasted nuts, to vanilla, to mineral earth quality. Potocki definitely reflects the rye base of spicy and sweet. Our vodka is 40% alcohol and a price tag of $50.

“This is an exceptional vodka that is definitely your palate,” Elena’s eye’s crinkled softly in to a smile. “Potocki offers a surprising dimension when sipped neat.”

Vodkas distilled from wheat are typically pleasant on the nose with subtle hints of vanilla. Wheat vodkas are also sweet on the tongue with a plump round taste. They tend to be beguilingly smooth,  with a lingering warmth and tingle on the lips. A good bartender uses only wheat vodka when making a martini. This is because wheat vodkas work best with vermouth.

Both Elena and I selected Snow Leopard. This is a Polish vodka crafted in small batches using spelt grains, and the exceptional waters of Lublin. Spelt, also known as dinkel wheat, or hulled wheat, is heralded as the “grandfather of all grains.” Archeological evidence concurs that this grain was highly prized by both the Egyptians and the Persians as far back as six thousand years ago.

“I found our Snow Leopard fresh on the nose, it is also soft and well rounded with cream soda, vanilla, and honey overtones,” Elena clearly displayed her pleasure. “And a wonderful long finish.”

“I agree. It is velvety smooth with plenty of depth, and truly is exceptional,” I savored my Snow Leopard. “A vodka with a soul.”

Snow Leopard is 40% alcohol. The price tag is $50 with 15% of all profits going to wildlife charities.

Traditionally, Scandinavian countries have shown a preference for vodkas distilled from barley. Vodkas distilled from this grain typically display a nose of dried flowers and anise. There can be a slight medicinal quality, but this can be rectified through proper distillation and filtration.  On the palate barley vodkas tend to be much softer with a light body. Most often there is a slight, but enjoyable burn on the finish.

Once again Elena and I agreed on a selection. We found Finland’s Maximus Vodka to best suit our palates. Altia distills its vodka from 100% Finnish Botnia Barley. The Finns have worked painstakingly to standardize the grains they use in the production of spirits.      The results have been a quality barley blended with only the finest spring water from Rajmaki. Finns claim that these waters are naturally filtered by gravel and maintain a temperature of 40 degrees Fahrenheit. On the nose, Maximus has mild stoney aromas laced with dried citrus fruits. It is mild in body, with sweet cream and powdered sugar notes. The finish in warm and tingly on the tongue.

“I especially like the softness of this vodka,” Elena paused for effect. “It is surprisingly easy to drink.”

“Definitely a good buy, I agreed.” $25 a bottle and 40% alcohol.”

Our last vodka was distilled entirely from potatoes. Single-distilled potato vodka has a reputation for a funkiness on the nose. These odors can only be dispelled with several distillations. The mouth-feel is generally greasy, vegetal, and a bit grassy, with an extremely long finish. There is an old Russian saying, “Potato vodka is for the peasant; rye is for Tsar.”

Chopin is the one potato vodka that completely dispels this myth. Let there be no doubt, Chopin is all potato, 100%. It is distilled in Poland by Polmos Siedice. This distillery is largely in part responsible for the creation of the luxury vodka niche. Distilled four times, Chopin is clean, bright, and silky-soft. There is very little burn to this premium vodka, yet it is still filled with character. 40% alcohol and a good buy at $35.

“Again, another vodka that is definitely your palate,” Elena smiled softly. “There is most definitely enough character to make Chopin a rewarding sipping experience.”

I found myself liking Chopin all the more. However, my thoughts kept returning to vodkas distilled from rye. This says more about my preferences than it does about the quality of Chopin.

Connoisseurs seem to prefer a vodka that has its own character. Aroma, subtle flavors, and smoothness are important; yet it is distinction that makes a vodka appropriate for a Tsar.

“Not all vodkas are alike and can be distilled from many substances. These include oats, corn, sugar cane, beets, and hemp seeds, but that my friends is another story … “

 

Sparkling Wine at its Best

Anyone who has been reading my weekly column knows that I love and exalt sparkling wine. I have gone on record, and jokingly stated that Champagne is what makes life bearable. I am also fond of saying that when the weather is too cold, the only thing to drink is Champagne.

So here we are on another chilly Kyiv day of 18 degrees Fahrenheit. The city is knee deep in beautiful drifts of white snow. Peering out my balcony window, I am enthralled by the charm of icicles cascading in luxuriantly from the ledge above.

I am joined by long time friend, and fellow sommelier, Elena Boiko. However, today the bubbly we will be tasting is not from France. It is not made in the French style, nor does it use any of the traditional grape varietals found in sparkling wine. If it is not made with some combination of Pinot Noir, Pinot Meunier, and Chardonnay, how then can it be a credible sparkling wine?

Bagrationi wines hail from the Republic of Georgia, the birthplace of wine, some 8,000 years ago. The Bagrationi Winery was formally established in 1937. However, its! roots go much deeper. Ivane Bagrationi Mukhraneli was descended from an ancient royal family. The family first started making their legendary sparkling wines in the 1800s. In 1882, Bagrationi wines gained repute throughout Europe by winning the International Grand Prix held that year in Saint-Petersburg, Russia. Hence, the company’s branding, Bagrationi 1882.

So when Nicholas Krivoruchko of the Pacific Wine Marketing Group first contacted Chris Terrell and I, we were quick to market the Bagrationi brand. In fact, within a very short time, these notable sparkling wines had gained an immense and loyal following.

“Grisha, I am almost ashamed to admit that before meeting you,” Elena paused lightly. My wine knowledge focused mainly around French varietals.”

“This is quite the norm,” I smiled reassuringly. “Many sommeliers focus on French, Italian, and California varietals. However, there are those who are also particularly fond of their indigenous wines. I was fortunate that through my travels, I met such connoisseurs and they opened me up to an entirely new world of wine.”

Sparkling wines can be paired with a great many foods. Two of the most popular have long been strawberries and caviar. I have found that bubbly also pairs nicely with other fruits such as, apricots, apples, pears, blueberries, and melons. When pairing fruits, it is important to make selections that are not overly sweet, messy, and their flavor does not overpower the wine. In terms of food, cheese, pasta, and seafood are all excellent pairings.

“What is our first selection?” Elena openly displayed her anticipation.

“I selected Bagrationi’s Reserve Brut,” my eyes crinkled softly. “It is not a vintage wine, but one of my favorites.

“Gaumarjos,” she toasted me as I filled our glasses.

The Reserve Brut is made from three grape varietals, Chinebuli, Mtsvane, and Tsitska. The vineyards are located in the regions of Imereti, Kakheti and Kartli. This is a traditional Georgian style sparkling wine. On the eye, our Reserve Brut is a pale straw in color. The nose is light and floral. There is an elegance to this wine that is full of peach and apricot aromas. On the palate, there is a marked richness, creamy mouth-feel and exceptional balance along with a refreshing fruitiness. The finish is crisp and dry. It is also memorable and with persistent flavors.

“I agree. I especially liked the the pear flavors,” Elena flashed me an even grin. “I also like the pinpoint bubbles and the freshness of this wine.”

“An exceptional value at $25 for a methode champenoise wine.”

Our next selection from Bagrationi was the Royal Cuvee 2007. This vintage wine is produced solely from Chinebuli grapes from the Kartli region. Our 2007 is an elegant and superior quality wine. It is light gold in color, with delicate bouquet is of fresh flowers and lively citrus fruits. On the palate, the wine is fruity with notes of pear, apple, and a hint of almond. The finish is crisp and long, and persistently rich.

“It seems that today I am fixated on bubbles,” Elena laughed out loudly. “The Chinebuli grapes produce fine, threadlike bubbles. I also like the acidity of the Royal Cuvee.”

“Keep in mind mind that Chinebuli grapes are unique to Georgia. They are favored for their fleshy and juicy pulp,” I paused for effect. “Georgian winemakers prefer the use of these grapes for their premium wines. Overall, an exceptional wine at $40.

“I have something special for you,” I called for Elena’s attention.

“Surprise me,” she smiled giddily.

“I know of your fondness for rose style sparkling wine,” I paused for effect. “Bagrationi now has now added a delightful rouge to their array of sparkling wines.”

“Mmmm,” Elena displayed her excitement. “Stop talking and pour our wine.”

“Gaumarjos!”

Our Bagrationi Rouge is Saperavi based. Arguably the most popular grape varietal throughout the Caucuses, Saperavi is Georgia’s noble wine making fruit. It is a durable grape that is used in almost every facet of Georgian wine making. It is a thin-skinned grape whose pulp is juicy. The fruit is deep blue in color and cultivated only in select appellations of the Kakheti region. The result is a delectable wine which has become quite popular when served as an aperitif. There is a fruity aroma of berries followed by a rich mouth-feel with a soft and smooth finish.

Quite a treat at only $12 for this methode charmat wine.

Grisha, this is a delightful wine and I must admit that I am taken aback by the the price,” Elena paused lightly. “Definitely an exceptional buy.”

“Nothing about the bubbles?” I flashed a furtive smile.

“But of course,” Elena paused on the moment. “I liked the wine’s crisp acidity and refreshing bubbles.

“Gaumarjos.”

“Grisha, I also think that the Bagrationi Rouge would pair nicely with chocolates,” Elena playfully teased. “I hope you remember that on the upcoming Valentine holiday.”

“But that my friends is a different story … “

Slivovitz: Fire Water from the Balkans

Located on the confluence of the Sava and Danube rivers, the city of Belgrade juts out across the the Pannonian Plain and meets the Balkans. Its name in English translates as ‘White City.’ Not only is Belgrade one of the largest cities in East Central Europe, it is a particular favorite of my long-time friend and fellow sommelier, Kalina Novac.

From the opulent surroundings of the Metropol Palace Hotel, Kalina and I settled back and admired our lavish setting. A fashionable mix of style and sophistication, the hotel’s renown lobby bar was the perfect setting for our tasting.

Our table had been set with traditional Serbian delicacies. Kajmak, local cream cheese, fresh tomatoes, roasted meat dishes, and prsuta, dried meat.

“Gregory,” Kalina called for my attention. “I am curious as to how you came to know and love Slivovitz.”

“When I was an undergraduate, I spent a year at the London School of Economics. It was at that time I was first learned to appreciate Serbia’s famed plum brandy.”

“Surely, you jest,” Kalina could not conceal her amusement. You were introduced to Slivovitz by the Brits?”

I cracked a smile. “Actually, it was from some Australian students,” I paused in fond reflection. “We had a weekly poker game and they loved to imbibe in the filthy stuff.”

We both erupted euphorically as Kalina presented me with our first bottle.

“Gregory, I think you need to explain to our readers what exactly is Slivovitz before they get the wrong idea.”

Slivovitz or Slivovitsa is a distilled liqueur made from Damson plums. Throughout the Balkans it is frequently referred to as “plum brandy.” In Hungary and Slovakia it is known as Palenka. It is primarily produced in the Slavic regions of Central and Eastern Europe, both commercially as well as homemade. The primary producers are in Bosnia, Croatia, Serbia, Czech Republic, Slovakia, Poland. Hungary, and Bulgaria.

Slivovitz is the national drink of Serbia and plum is the national fruit. A Serbian meal usually starts or ends with plum products. Typically, Slivovitz is typically 100 proof and is served as an aperitif and served at cellar temperature in a special shot glass called cokanji.

“In Serbia, there is a saying that the best place to build a house is where a plum tree grows best,” Kalina smiled demurely.

“Ziveli, to your health,” I nodded in agreement as I toasted her.

“What amuses you,” Kalina queried.

“Our first selection, Maraska,” I reflected. “This was the first Slivovitz I tried and enjoyed so many years ago.”

Maraska Sljivovica hails from the Zadar region of Croatia.

It is a distinctive plum brandy with natural flavors and rich aromas. This is achieved through special fermentation, distillation, and a long term aging process in oak barrels.

“The woods of the Zadar region are quite unique and attribute to Maraska’s distinctive flavor,” Kalina was quick to add. “It is most interesting that you developed a taste for Slivovitz starting with Maraska.”

I cocked a puzzled brow.”Why is that?”

“Maraska can be over powering and a bit on the harsh side. There is also a musky pit bite. Kalina’s eyes crinkled into a smile. “It’s as you Americans say, fire water.”

“Let’s just say it warmed me up on those damp London nights.”

Kalina chuckled under her breath. “We claim it is just the thing to warm your toes on cold wintery nights before going out.”

“I can attest that one definitely feels Slivovitz from head to toe as it warms the entire body,” I joined in Kalina’s merriment.

Our next selection was from the distiller, Navip. This Slivovitz has a distinctive style that is all its own. It is produced from the famous, juice-rich Procegaca Plum and aged 8 years in oak barrels. Recognized for its yellow-gold color, soft round taste, and sweet, fine rich fruit flavors, Navip is the perennial favorite of most Serbs.

“Most Serbs prefer Navip’s smoother drinking style. They claim that there is just the right amount of fire and depth to Navip,” Kalina added.”

“Serbs also claim that there are no hang overs from Navip,” I clearly displayed my doubt.

“I must admit that Navip was my Slivovitz of choice until I met you,” Kalina nodded her approval. “Gregory, I have never known anyone with such an experimental palate.”

I chuckled lightly. “It’s like I always tell my sister, the worst that could possibly happen is it is just not your palate.”

Our last selection is in my opinion, the finest crafted Slivovitz. 12 year old Stara Sokolova, ‘old falcon,’ is a dark amber in color and slightly reminiscent of cognac. And like fine cognac, this Slivovitz is smoother, rounder, full-bodied and loses none of it’s complexity. They say that there are many secrets to a great brandy. I believe that one is the love that grows between brandy and its oak barrel. As my friend and master distiller, Radisav Bogdanovic, is fond of saying, ‘the longer the love lasts, the better the brandy becomes,’

“I whole-heartedly agree,” Kalina’s tone was flat and matter of fact. “The Bogdanovic family from the village of Kostojevic, have been producing the finest Slivovitz in the Bajina Basta region for over 2 centuries.”

“I feel like eating something sweet,” I smacked my lips hungrily.

“Belgrade’s pastry shops are notable for their tasty homemade pastries and cakes,” Kalina said assuringly.

“Mammas’ Biscuit House,” we chimed in unison.

By day, Mamma’s is known for it’s delectable pastries. However, by night, its reputation has little to do with sweets and more with fun … “But that my friends is another story …

Anise Laced Liqueurs Are Known for Their Licorice Flavor

 

 

There is only one thing to do in Eastern Europe when it is 12 degrees Fahrenheit and the snow is knee deep. If you guessed stay at home, you couldn’t be more wrong. The one thing that I love to do is to go to the circus. When I was a young lad and the Ringling Brothers, Barnum and Bailey Circus came to Los Angeles, I pestered my parents to no end to go and see the greatest show on earth.

Reliving a treasured part of my youth also brought back some very fond memories. One in particular was eating black licorice with my father. Pop was quick to point out that for centuries several cultures had used licorice for medicinal purposes. He had my complete attention when he shared that Alexander the Great distributed licorice amongst his troops while marching. This was done primarily due to licorice’s thirst quenching qualities.

As I got a bit older, it was only natural for Pop to introduce me to my first cocktail. Licorice flavored, of course. Keep in mind that I was only 15 years old, so naturally he selected something sweet. Pop’s preferred cocktail for me was a Harvey Wallbanger. Not only was I introduced to vodka, the licorice flavor of Galliano made quite an impression upon this future sommelier in the making.

Being no stranger to an occasional small glass of wine with dinner, I was intrigued with the entire notion of a cocktail. Doing my research, I learned that a Harvey Wallbanger was named for a Manhattan beach surfer who frequented Duke’s Blackwatch Bar on Sunset Boulevard in Hollywood back in the 1950’s.

By the time I was studying at the Claremont Colleges, Pop introduced me to his favorite licorice liqueur, Pernod. And after my first summer adventure to Greece, I in turn, introduced my father to Ouzo.

Today I am joined by my long-time friend and fellow sommelier, Elena Boiko. We will be exploring the world of anise-flavored spirits that have a profound licorice flavor.

“Grisha,” Elena flashed me a wide beaming smile. “Besides the circus and your boyhood memories, what prompted you to invite me over to your place to taste anise-flavored spirits?

“I have been considering some of my travels and the spirits reviewed. I never realized just how popular it is to flavor spirits with anise or the combination of several herbs.”

Anise-flavored spirits are known for their “licorice” taste. Typically this type of flavoring originates from aniseed. Most often licorice flavored liquors will turn a milky white when cold water is added.

“Interesting, the Ouzo effect.” Elena paused to collect her thoughts.”What if we add ice cubes instead of cold water?”

“I would not recommend ice cubes or the freezer,” I paused for effect. “Aniseed has a high freezing point, so all this will do is cause crystallization.”

Another important point is that most anise-flavored spirits are referred to as liqueurs. This is a misnomer as no sugar is added. It would be correct to refer to arak, raki, and absinthe as spirits. Pastis, Sambuca, and Ouzo all have sugar added so they would be correctly referred to as liqueurs.

Italians, for example, prefer to drink Sambuca which is a slightly sweeter drink. “Sambucus” is the Latin word for elderberry, which is a key ingredient in this liqueur. In Italy, Sambuca is typically served as an after dinner drink.

“Grisha, I was curious as to why Italians often serve Sambuca with roasted coffee beans and oftentimes light them on fire?”

I then dropped three coffee beans into Elena’s drink. “In Italy, this is the symbol of love,” I flashed her a quick wink. “To light them on fire is the hope of adding a bit of spark to the evening.”

“Budimo,” Elena toasted me with just a subtle hint of coquetry.

Sambuca is commonly bottled at 42% alcohol. It is colorless, and what is referred to as “White Sambuca,” is the most common variety. Other varieties include Black Sambuca or Red Sambuca.

“I like the extra sweetness of the added sugars,” Elena smiled pleasantly. “I would guess that any Sambuca would be too sweet for your palate.”

“Quite true,” I nodded in agreement. “However, I often drink Pastis with my father He has a penchant for Pernod.”

In France, Pastis is often referred to as “the milk of Provence.” This type of liqueur has been around for several centuries and continues to gain in popularity. In France, there are several variations which include Pernod and Ricard. Another important point in modern recipes is the inclusion of licorice root, and no more than 100 grams per liter of sugar can be added. Historically Although Pastis is popular throughout France, it has long been associated with southeastern France and typically contains 40% alcohol. Pastis from the city of Marseilles is nicknamed “Pastaga” and often contains 45% alcohol.

Our Pastis Henri Bardouin was 45% alcohol and yellowish in color. The bouquet and flavor is pronounced herbal as it contains some 50 different herbs and spices.

“Quite flavorful,” Elena’s eyes crinkled into a smile. “When it comes to palate, I would be more in agreement with your father. However, it is easy to see why your preference is with Henri Bardouin.”

“On an interesting note, the French love to serve Pastis with a variety of syrups,” I paused in reflection. “These include, grenadine, green mint, strawberry, banana, and orgeat.”

“Orgeat syrup?” Elena queried.

“It is sweet syrup made from almonds, sugar, and rose water or orange flower,” I paused on the thought. “Originally, it was made from a barley-almond mix with a marked almond flavor … ”

“A Mai Tai,” Elena was quick to break in. This flavoring is used in many popular cocktails.”

“Touche,” I toasted her as we finished the last of our Pastis.

“Grisha,” Elena called for my attention. “I know that Italians are quite fond of adding a Anisette to a shot of espresso, shall we make a move to the kitchen?”

“But that my friends is another story … “

Turkish White Lightning

Sunset on the Bosporus is a momentous spectacle. Great golden swathes of sunlight blaze across the dusk sky, until at length, giving way to the open expanse of Black Sea. It is here that Europe is separated from the Anatolian peninsula of western Asia.

Today I am in Istanbul and joined by my friend and fellow sommelier, Dilara Yilmaz. Though we have only known each other a short time, we have already shared some very interesting wine and spirits tastings.

“Gregory, how is it that you came to know Turkish wines?” Dilara queried.

“As a United States Marine, I was assigned as a courier and worked for the Naval Attache. Our embassy in Ankara was on my route.”

“Most interesting, “ Dilara flashed me a wide beaming smile. “At so young an age you were already an expert on our wines.”

I gently patted her on the arm, “Frankly, I was introduced to your wines at that time.” I paused to momentarily smile. “However, my primary interest was in Raki.”

Dilara stared across the table in disbelief. “Seriously? You like drinking Raki?”

As I nodded, Dilara motioned for our server and quickly ordered mezze, Turkish hors d’ oeuvres, and a bottle of Raki. “I selected my favorite brand of Raki. It is called Yeni.”

I gave her my nod of approval. “I enjoy Yeni very much,” my expression changed to one of reflection.

Our server quickly set our table with a myriad of cold dishes. Local fish, cucumbers, tomatoes, melons, and feta cheese.

“Gregory, where are your thoughts?,” Dilara queried.

“I also had an interest in Raki because of James Bond,” I flashed a boyish grin.

“Bond, James Bond … how so?” Dilara awaited my answer with anticipation.

“In the novel, ‘From Russia With Love,’ after the battle between the gypsies and the Bulgars, Bond refers to Raki as ‘filthy stuff,’ then goes on to quaff the remainder of the bottle, and seemingly enjoys every last drop.”

We both erupted euphorically.

What exactly is Raki? Throughout the Mediterranean world, anise based spirits such as Ouzo, Sambuca, Pastis, Arak, and Absinthe are quite popular. Turkish Raki is distilled from the leftovers of vinification. Everything from grape seeds, stems, skins, and the like go into the making of this spirit that is considered by many, to be the national drink of Turkey.

“Another factor in the popularity of Raki is it’s alcohol content. The range is typically from 45-50% alcohol,” Dilara smiled as she poured us each a glass of Yeni.

“Serefe,” we toasted each other.

On the nose, our Yeni is strongly scented with anise. Its pungent aroma is much more powerful than that of Ouzo, yet nowhere as refined as the Greek liqueur. For the novice, Raki can take you by surprise, and is definitely an acquired taste.

“We Turks believe that once you’ve acquired the taste for Raki, there’s no going back,” Dilara said with pride. “We typically take a break at sunset to enjoy the view and our national drink,” she paused to collect her thoughts. “My parents are fond of serving Raki at the beginning of their dinner parties.”

I smiled as I emptied my glass. “I should think that Yeni would pair nicely with charcoal barbecued lamb.”

“Now you sound like my brother. He loves to barbecue on the weekends,“ Dilara paused for effect. “Gregory, do you typically take your Raki, sek?”

Sek is a Turkish word and is taken from the French, ‘sec,’ meaning neat. “Sometimes I will mix a bit of water because Raki can be on the harsh side.”

“In Turkey it is quite popular to mix either water or ice cubes with our Raki,” she said flatly as she mixed our drinks. “First the Raki, then the water, and lastly, our ice. Any other order would simply ruin the drink.”

I flashed Dilara an amused smile. “I see that the coloring is much different than say, Ouzo,” I paused lightly. “By adding water, the color is a milky-white and very similar to the louche of absinthe.”

“Yes, we call this change ‘aslan tutu’ which translates as ‘lion’s milk.’ Our colloquial expression is ‘milk of the strong,’ her tone was matter of fact.

As the sky purpled above us, Dilara and I continued to share stories and enjoy our bottle of Yeni. We also made a list of other well known brands and styles of Raki that can be easily found in the States.

1. Suma Raki, distilled from raisins.

2. Incir Bogmasi, produced from figs and quite popular in the south of Turkey.

3. Tekirdag Rakisi, produced from grapes.

4. Terkidag Altin Seri (The Golden Series) which is produced only from fresh grapes.

5. Efe Raki, only produces Raki from fresh grapes.

6. Yeni, with its distinct flavor due to the use of the artesian waters from the Greek island of Corfu.

“We should also share with our readers, ‘Dip Rakisi.’ (Bottom Raki).”

This is the Raki that remains at the bottom of the tanks during production. Bottom Raki is thought to best capture the dense aroma and flavor of the spirit.

“Yes, we call this Ozel Raki. It translates as Special Raki and is considered so special, that it is not available commercially,” Dilara openly displayed her pride.

“What do they do with it?”

“Raki distillers reserve it as a prestigious gift for select clients,” Dilara’s voice trailed off as her mood changed to subtle coquetry. “Gregory, the moonlight over the Bosporus is simply irresistible.”

“But that my friends, is another story …