Yeni Rakı "1937" Turkey's Original Anise Spirit "Lion's Milk" 45% ABV 750ml

Rakı has been part of the Turkish consciousness for over 500 years — referenced in Ottoman literature as far back as 1510, distilled across the empire's breadth, and refined across generations until 1937, when the spirit was formally named Yeni Rakı — meaning "New Rakı" — to mark the dawn of a modern Turkey. That date is now the bottle's identity and its provenance claim: this is the original, the benchmark, the spirit against which all other Turkish rakı is measured.

Yeni Rakı is the world's most produced and most recognized rakı, and for good reason. Built on a foundation of carefully selected fresh and sun-dried Turkish grapes distilled into suma — the grape-based spirit that forms the category's backbone — and then redistilled a second time with high-quality natural aniseed in traditional copper stills, it achieves something that blunter anise spirits do not: genuine balance between grape character and anise aromatics, with neither overwhelming the other.

The ritual of serving is inseparable from the experience. Mixed with chilled water, the clear spirit transforms instantly into a luminous, pearlescent white — a phenomenon known in Turkey as louching, and the origin of its beloved nickname: Aslan Sütü, "Lion's Milk." Bold, aromatic, deeply cultural, and endlessly food-friendly, Yeni Rakı is not merely a spirit — it is Turkey's table in a bottle.

Origins & Craftsmanship

Rakı's roots in Anatolia stretch back centuries, evolving through Ottoman palace culture and coastal fishing villages alike before being codified as a protected geographical indication in Turkey in 2009 — a legal designation requiring the spirit to be produced exclusively from Turkish-grown grapes and aniseed. Yeni Rakı is today produced by Mey İçki, a subsidiary of Diageo operating in Turkey, and it remains the category's global standard-bearer.

Production begins with the selection of both fresh grapes and sun-dried raisins sourced from Turkey's vine-growing regions. These are pressed and fermented to create suma — the raw grape distillate that gives Turkish rakı its distinctive character and separates it from Greek ouzo, Italian sambuca, or French pastis, all of which use neutral grain spirit as a base. On the second distillation, natural aniseed is introduced into the copper pot stills, where it mingles with the suma and imparts its signature aromatic oils. The finished spirit is then rested in oak for a minimum of 30 days, allowing the grape and anise components to harmonize and mellow before bottling at 45% ABV.

The louching phenomenon — the dramatic clouding that occurs when cold water is added — is a natural consequence of anethole, the essential oil in aniseed, becoming insoluble as the proof drops. It is both a visual signature and a quality indicator: only naturally anised spirits louch with this purity of effect.

Critics Reviews

There are no widely published professional critic scores available for this release.

Tasting Profile

Nose Clean, assertive, and immediately evocative. Bold aniseed leads with confidence — not sharp or medicinal, but rounded and aromatic, carried on a soft undercurrent of sun-dried grape and a faint mineral quality from the copper distillation. A whisper of white flowers and fresh licorice root add lift. The overall impression is one of remarkable clarity and freshness.

Palate Smooth and full-bodied, with the anise and grape suma working in genuine harmony. The anise is the dominant character — warm, slightly sweet, and fragrant — but the grape base adds texture, a subtle vinous depth, and a gentle earthiness that purely grain-based anise spirits cannot replicate. Light sweetness balances the spirit's natural dryness. With water added, the mouthfeel becomes silkier, the anise softens beautifully, and the grape character opens further.

Finish Clean, lingering, and pleasantly warming. Anise fades slowly and gracefully, leaving behind a cool, almost mentholated freshness and a faint grape note at the very close. Refreshing rather than heavy — the kind of finish that makes the next sip inevitable.

Quick Overview

Serving & Occasion

Traditionally served in tall, narrow rakı glasses alongside a separate glass of chilled water and a glass of ice — mixed to taste at the table, never pre-diluted. The classic ratio is one part rakı to one or two parts cold water; ice is added after dilution. An essential companion to Turkish meze: white cheeses, grilled seafood, melon, stuffed grape leaves, grilled lamb, and roasted eggplant all shine alongside it. Also a rewarding digestif served lightly chilled and neat for spirit enthusiasts exploring the anise category. For guests familiar with ouzo, pastis, or arak, Yeni Rakı offers a natural and compelling next step with deeper grape character and greater cultural specificity.