Produced from the best aniseed and grapes of Turkey, with its soft palate and unique taste, Tekirdag Raki has gained the admiration of all raki lovers, including female consumers.

The story of Tekirdag Raki begins with the grape and aniseed that is used in its production arriving at the distillery. After the fresh grapes and raisins are cut into pieces in the cutting machines they are placed in tanks with water, and sira, the grape juice, is prepared. Pure yeast is added to the sira placed in tanks to start alcoholic fermentation. This process produces the ‘suma', which carries the unique aroma of grapes which have been distilled until the alcohol content is 94,5 %.

The mixture is then placed in traditional five thousand litre copper alembics and aniseed with high essential oil content is added, the quantity of which is determined by the oil content. The next stage is the isolation of the mid-product, which has the ideal softness and drinking characteristics. The raki experts of Mey remove the head and tail product at just the right levels, and, following a second distillation, place the mid-product in oak barrels to rest for a period that ranges from 20 days to 3-4 months. Filtered for one last time before being bottled, the Tekirdag Raki is now ready to set out for its esteemed place on raki tables.