Efe Raki

Information on Efe Raki

The brand

Efe Raki was the first private raki brand in Turkey after the state monopoly of the Tekel company had fallen. The company behind the brand is called Elda Icecek ve Enerji Hizmetleri AS and was founded in 1994 by 500 entrepreneurs from Izmir. In 2002 the company received permission to manufacture alcoholic beverages.

Germany is the first market

So in 2002 the company started to produce raki. A little secret: the product was first marketed in Germany in August 2004, and only then in Turkey!

The first Fresh Grape Raki

Efe was and is a very innovative company. In 2005 it was the first company to produce Efe Raki fresh grapes from 100% fresh grapes (and not raisins). Furthermore, the triple distilled Raki from Efe was introduced, at that time as Kara Efe, i.e. the black Efe.

The first “gold” raki

The Raki Sari Zeybek was the first raki that was matured in the barrel, and thus created the category of gold raki, as they are also called due to the yellowish color from barrel maturation. With these innovations, Efe has created completely new categories of raki.

Number 2 in Turkey

Due to the quick success and the focus on high-quality and innovative products, Efe Raki is now number 2 in Turkey and now produces around 15 million liters of raki. The main sales area is Turkey.

What is special about Efe Raki?

Efe Raki sees itself as a premium spirit. It is made from dried or fresh grapes grown in wine-growing areas around Izmir and other areas of Turkey's Aegean. In addition to grapes, high-quality anise seeds are added, which are responsible for the characteristic taste. The proportion of anise is particularly high in Efe Raki and therefore promises a special taste experience. Anetholes are obtained from the aniseed by freezing, which form solid crystalline during ice cooling. These emphasize the high quality of the brand.

How is Efe Raki made?

Efe Raki consists mainly of grapes and anise. The grapes are harvested ripe for production, dried and fermented. A first distillation follows, which is carried out in copper stills and is based on a process that has been handed down for centuries. After aniseed has been added, a second distillation takes place, which gives the Turkish liquor its characteristic taste.

How is Turkish liquor drunk?

The spirit is traditionally used in Turkey as an aperitif. It is rarely drunk alone and mostly in company. According to tradition, the oldest man at the table pours the schnapps, with matching raki glasses usually being used. Before serving, the glasses are frosted in good bars. A similar effect can be achieved at home by placing the glasses in the fridge for a short time.

Usually, the schnapps is first filled into a glass about three fingers wide. Then the same amount of water is added and optionally supplemented with ice cubes. Dilution with water creates what is known as the louche effect, which gives the beverage its characteristic, milky cloudiness.