Our whirlwind tour of spirits stumbles onward, like a determined drunk, in an unholy quest to identify the best national drinks in the world. The name of the game is celebration and alcohol, at least in the traditional sense, has always been a potent spark to fuel revelry. From national holidays to humble family celebrations, certain spirits, emblematic of their country and region of origin, remain indispensable. The communal toast and drink is a powerful act. These three spirits, like the others on our list, illustrate that wonderful togetherness.
The firewater of Scandivavia, akvavit is particularly at home in Sweden. The beverage has a lot in common with vodka in terms of the distillation process but flavour-wise is completely unique. Common variations utilize caraway seeds to complement the fierce kick of alcohol that belts you in the chest with every swallow. Other popular akvavit types use coriander, dill and fennel to lend a subtle, herbacious quality to the spirit.
The origins of akvavit trace back to Denmark, where like in Norway, the spirit has a close association with Christmas banquets. In Sweden, akvavit enjoys more common consumption, especially at midsummer celebrations. Toasts in this country are serious business and as a result, there are many songs that accompany shots of akvavit. As meals drag on, the songs tend to get more raucous.
If you plan to visit Sweden, there are several terrific artisanal akvavit producers, all eager to share their craftsmanship and dedication to visitors. Check out some great hotel deals before you go.
There are several ways to spell the national drink of Romania but whichever way you choose, the spirit remains a special product. Tuica is in essence a type of brandy, whose distillation is solely from plums. Much confusion abounds about the difference between the spirit and the more commonly known palinka, a beverage from Transylvania and Hungary. Suffice to say that tuica is entirely Romanian in origin and tradition.
Because Romania is still a little wild in terms of legislation, or a lack thereof, most tuica sold at markets and the like is homemade. In other words, moonshine. A risky proposition for many but in all honesty, Romanians are fiercely proud when it comes to their drink. Of course, mainstream producers exist in droves and do adhere to typical methods to make tuica. First there is a fermentation of the plums with a charcoal or wood fire source. Then distillation, after which the precious liquid sits in oak casks for up to ten years.
In Romania, tuica is a drink of family, tradition and celebration. Incredibly, 75% of plum orchards, the most dominant fruit crop in the country, serve to quench the national thirst for the stuff.
There are many drinks around the world that have a distinct anise aroma and taste, most notably in the Balkans and Mediterranean. Most college students who have had unfortunate incidents as a result of sambuca shots can attest to the powerful effect anise spirits can exert on the body. Raki, the national drink of Turkey, is one of the most popular and with good reason. Production and consumption forms a vital subculture within Turkey and indeed, comprises part of the national fabric.
It was not always that way however. When Islamic law had influential adherents within the Ottoman Empire, raki production was somewhat underground and the domain of foreigners. With the fall of the Empire however and the liberlization of Turkey, acceptance and tolerance for raki, despite Islamic law that forbids the consumption of alcohol, became the norm. Open minds laid the foundation for raki diversification and as a result, standard production from grapes has now spread out to include a vast array of other fruits, from figs to pomegranates.
Whatever the case, there are many important rituals that go along with raki, most of which involve food. Meze to be specific. The wonderful tradition of small appetizers so prevalent in Turkey is essential to raki consumption. Popular dishes to accompany the drink include white cheese, cold salads with cucumber and tomato, as well as roasted chickpeas and salted almonds. A little raki stokes the hunger for all of the fabulous cuisine of Turkey.
If you want a sip of raki culture, a trip to Istanbul is a must. Discover some superb rates on hotels in this fantastic city.
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