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Ingredients
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Base spirit & aging
Flavoring (anise infusion)
Finishing & bottling
Method
Base spirit & aging
- 1
Prepare oak contact
If using a barrel: ensure it is clean, slightly toasted/medium char, and pre-rinsed with hot water. If using staves and chips: sanitize staves and chips by rinsing with hot water and briefly soaking in clean rakı or distilled water.
- 2
- 3
Controlled aging
Store the vessel in a cool, dark place between 15–22°C. Allow oak contact for 6–12 months depending on desired intensity: check every 4 weeks, tasting for color, complexity, and smoothness. For a lighter gold profile (~6 months), for deeper toasted oak notes (~9–12 months). Rotate or gently swirl the vessel monthly to promote even extraction.
- 4
Remove oak
When desired oak character is achieved, remove the oak staves and strain out chips through a fine mesh. Rinse and discard solids. Leave settled spirit to rest 1–2 weeks to allow suspended particulates to settle.
Flavoring (anise infusion)
- 5
Make concentrated anise maceration
In a separate small pot, bring 500 ml water to a near simmer (do not boil). Add 60 g dried aniseed, 15 g green anise, and 5 g star anise. Turn heat off and steep, covered, for 30–45 minutes to extract essential oils and flavors. Allow to cool to room temperature.
- 6
Clarify anise infusion
Strain the cooled anise infusion through a fine mesh (or muslin) into a clean container. Optionally filter again through paper to remove fine solids. Measure the volume and note the strength — this will be blended with the oak-aged spirit.
- 7
Combine anise with aged spirit
Add the clarified anise infusion slowly to the rested oak-aged spirit, tasting frequently. The goal is a balanced raki where oak-derived notes (vanilla, light caramel, toasted wood) support the anise backbone. For the proportions given, add the full anise infusion and evaluate; reduce in future batches if anise dominates.
Finishing & bottling
- 8
Proof to bottling strength
Measure alcohol by hydrometer or taste and dilute with cold spring water to the target ABV. For a gold series oak-aged rakı, aim for 40–45% ABV. For the quantities above, add roughly 700 ml cold water, but adjust precisely by measuring. Mix gently and allow to rest 24–48 hours.
- 9
Optional sweetening and polishing
If desired, dissolve 10 g sugar in a small amount of warm water and add to batch to round harsh edges. Stir gently and let rest 1 week, then taste. If cloudiness appears, filter.
- 10
Clarify and filter
Pass the raki through fining filter pads or paper filters to remove residual particulates and any haze. Multiple passes may be necessary for crystal clarity, especially after adding anise infusion and water.
- 11
- 12
Serving suggestion
Serve chilled or over ice with cold water on the side. Expect a pale gold color from light oak aging and a softer, rounded mouthfeel compared with unaged rakı.