Boboshtica mulberry raki

Back to the archive >

Rakia e manit të Boboshticës

The Korça area, the driest region of Albania, is characterized by a transitional Mediterranean climate. Here, the villages of Boboshtica, Drenove and Trebicke have a long tradition of mulberry production, mostly transformed into raki (raki or rakija is the fruit brandy popular throughout the Balkans).

Mulberry trees are gently shaken to collect the fully ripened fruits, which are then placed in large wooden vats and left to ferment for up to seven days. The must is then distilled twice using discontinuous distillation in copper alembics, and then cut with distilled water to obtain a pleasant final strength of 45% abv.

This unique raki has a light green color and a delicate aroma of mulberries and herbs, and is famous throughout Korça and in neighbouring municipalities. However, Boboshtica mulberry raki is often not easy to find for sale. Quantities are limited, and most producers process this product at home (where it is used for cheers and home drink) and sell it on the informal market. If local small-scale producers were given the tools to legally produce and sell their brandy, they could switch their production from homemade to artisanal and production could easily increase, making a significant contribution to livelihoods in the three villages involved.

  • Hai imparato qualcosa di nuovo da questa pagina?
    Did you learn something new from this page?

  • Yes   No
Back to the archive >

Territory

StateAlbania

Other info

Categories

Distilled and fermented beverages

Arca del GustoThe traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time. They have been shared and described here thanks to the efforts of the network that Slow Food has developed around the world, with the objective of preserving them and raising awareness. The text from these descriptions may be used, without modifications and citing the source, for non-commercial purposes in line with the Slow Food philosophy.