The origin of Rakia
Rakija is one of the most popular spirits in North Macedonia, with the most common types are yellow and white grape rakija.Tikves winery makes the most famous rakija which is made in Kavadarci. A lot of people in North Macedonia make homemade white rakija with natural process from grape distillate and add anise which gives sweetness. In industrial production, the percentage of alcohol in rakija is between 40 and 45 percent, but in domestic production, this percentage can be more than 60.
Rakija is very popular and widespread in Bosnia and Herzegovina, just like in its neighboring countries. A major contributing factor to the production of rakija in Bosnia and Herzegovina is the diversity and availability of fruit in the valley of the river Drina and the untouched and very often wild nature in the mountains. The traditional old craft of producing rakija has managed to survive long throughout time and it is still widely practiced. The production of homemade rakija for private use is the most popular.
Rakija is one of the most popular alcoholic drinks in Serbia. It is the national drink of Serbia.According to Dragan Đurić, President of the Association of Producers of Natural Spirits, the EU protects the names of beverages by allowing the prefix Serbian. There are more then 10 000 private producers of rakija. Two thousand are on the official register and only about a hundred cellars produce high-quality spirit. The most popular rakijas in Serbia are: "sljivovica"-it is made from plum, apricot rakija and pear rakija. Belgrade is the site of a Rakija museum. A 14th century Serbian source is the earliest confirmation of Rakija-making
In Romania and Moldova, the related word rachiu or rachie is used to refer to a similar alcoholic beverage as these neighboring countries, often a strong fruit-based spirit, usually from grapes. However, the more commonly used terms for similar popular beverages are țuică and palincă; țuică in particular is prepared only from plums. Additionally, the regional term vinars (literally "burnt-wine") in Romania, and divin in Moldova, can refer to brandy in general as well.
In Greece, raki is the most popular traditional Cretan spirit, also known as tsikoudia. The Greek raki is a pomace brandy made of twice-distilled grapes and is often produced at home in villages. It does not contain anise and is commonly served cold as an apéritif with seafood and meze, usually referred to as rakomezedes, or as a complimentary digestif with spoon sweets or fruit after a meal. The Cretan raki is an integral element of the island’s culture, identified by many as "the national drink of Crete" and linked to hospitality.