Rakia or Rakija (/rɑːkiːɑː/ RA-ki-ya) is the collective term for fruit brandy popular in Southeastern Europe. The alcohol content of rakia is normally 40% ABV, but home-produced rakia can be stronger (typically 50% to 80%, even going as high as 90% at times).
Fruit brandies are commonly known as Rakia in Greece (Ρακί, Ρακή/Raki or Τσικουδιά/Tsikoudia), Bulgaria (ракия), Croatia (rakija), Bosnia and Herzegovina (ракија/rakija), Albania (rakia), Macedonia (ракија), Serbia (ракија/rakija), Montenegro (ракија/rakija). In Romania, the terms ţuică and palincă are used over rachiu, răchie. In Hungary it is known as pálinka, while in the Czech Republic, Poland, and Slovakia the concept is known as pálenka. In Slovenia, it is known as sadjevec or šnops.
Greek ouzo (from grape) and tsipouro (from pomace), Turkish rakı (from sun dried grapes) and arak at Arabic and Middle Eastern countries differ from rakia as they are redistilled with some herbs (commonly anise). Some tsipouro in Greece is made without anise in the same manner as pomace rakia (or pomace brandy). “Boğma rakı” in Turkey (common name of the domestic raki which is produced at homes and villages) is similar to rakia in the Balkans.