Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Rakia (also Rakija or Raki) is an alcoholic beverage that is produced by distillation of fermented fruit; it is a popular beverage throughout the Balkans. Its alcohol content is normally 40% ABV, but home-produced rakia can be stronger (typically 50% to 60%). Prepecenica is double-distilled rakia which has an alcohol content that may exceed 60%. Rakia is considered to be the national drink among Albanian and South Slavic peoples. Common flavours are slivovica, produced from plums, Kajsijevaca, produced from apricots and lozovaca, made from grapes. Fruits less commonly used are peaches, apples, pears, cherry, figs, and quinces. Popular home made variants in Macedonia, Bulgaria and Serbia is rakija produced from mixed fruits. In the Istrian and Dalmatian regions of Croatia, rakia tends to be home-made exclusively from grapes, where the drink is also known locally as trapa or grappa (the latter name also being used in Italy).

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