Tekirdag Rakisi is a Turkish raki — the country’s traditional anise-flavored spirit — and it is poured at Grappa in Seattle’s Queen Anne neighborhood. Named for the Tekirdağ region on the Sea of Marmara, it is one of Turkey’s most respected raki labels. We keep it on the list as an authentic Mediterranean spirit, a bright, licorice-scented pour that turns milky-white with water and belongs to the long tradition of anise drinks ringing the Mediterranean.
About the Producer
Tekirdağ Rakısı is produced by Mey İçki, Turkey’s leading raki house, now part of Diageo. The bottling is tied to the Tekirdağ region, long associated with quality raki and known for the local artesian waters of the area, often credited with shaping the brand’s characteristic flavor. It stands today among the benchmark names in Turkish raki.
Style & Production
Raki is made by distilling grape spirit and then redistilling it with aniseed, which gives the category its signature licorice aroma and its dramatic clouding — the louche — when water or ice is added. The standard Tekirdağ Rakısı is bottled at 45% ABV and is noted for a generous aniseed character, sitting firmly in the dry, anise-forward style rather than a sweet one. This is the classic Tekirdağ expression, distinct from the oak-rested Gold series.
Tasting Notes
The nose is dominated by clean, bright anise and licorice. On the palate it is dry and aromatic, with that pronounced aniseed character, a subtle grape backbone and a warming strength. The finish is crisp and licorice-tinged. Add cool water and it turns opalescent white, softening into a smooth, refreshing sipper.
What to Pair It With
In the Mediterranean way, raki shines with small savory plates and the table’s antipasti. Pour it alongside our Saganaki, with Fresh Oysters, or beside Our Hummus. See the full dine-in menu for more.
How It’s Served at Grappa
Tekirdag Rakisi is poured at $13, traditionally served with cool water and ice on the side so it can be diluted to taste, or enjoyed neat.
FAQ
Where is it from?
It is a Turkish raki produced by Mey İçki (part of Diageo), associated with the Tekirdağ region on the Sea of Marmara in Turkey.
What does it taste like?
It is dry and anise-forward, with bright licorice aroma, a subtle grape backbone and a warming finish; it turns milky-white when water is added.
How is it traditionally enjoyed?
Raki is typically served with cool water and ice alongside meze and small savory plates, diluted to taste so it louches into its signature opalescent white.
When you’re ready, book a table, explore the cocktail & spirits list, and browse the dine-in menu.
