If you've only ever encountered rakia as a shot at the end of a meal, this guide is for you.
Rakia Is Not a Shot. It Never Was.
Rakia is Bulgaria's national spirit — and across the Balkans, it is as embedded in the culture as wine is in France or whisky is in Scotland.
But somewhere along the way, particularly in venues that move quickly, it became something poured fast and swallowed faster.
A formality. An ending.
At 681, we think that's a waste.
Rakia is a fruit distillate with history, character, and a remarkable range of flavour.
It deserves the same attention as a good wine or a well-made cocktail.
Whether you're Bulgarian and looking to understand it better, or a visitor encountering it for the first time, this guide is a starting point.
What Is Rakia?
Rakia is a fruit brandy — a distillate made from fermented fruit.
It is produced across the Balkan Peninsula, but Bulgaria has one of the deepest traditions in its production.
Different regions, fruits, and production methods result in spirits with an extraordinary range of flavours, aromas, and character.
The alcohol content typically sits between 40% and 60%. Small-batch and artisan producers offer expressions that compare favourably to some of the finest European spirits.
The most important thing to understand is that rakia is not one thing.
Just as we don't talk about "wine" as a single flavour, we shouldn't talk about "rakia" as a single drink.
The Main Varieties of Rakia
Grape Rakia (Grozdova)
Made from grapes, the most widely produced variety in Bulgaria.
Smooth, aromatic, with floral and fruit notes. If aged, expect light oak undertones.
The most approachable starting point for rakia newcomers.
Plum Rakia (Slivova)
Made from dark plums - arguably the most iconic Balkan variety.
Fuller, more intense, with the characteristic deep fruit aroma of ripe plums.
Certain Bulgarian regions have centuries-old traditions in their production. A classic worth knowing.
Apricot Rakia (Kaysieva)
Made from apricots - delicate, aromatic, with a distinct floral sweetness. Difficult to make well.
When you find a good one, you'll know immediately.
Quince Rakia (Dyuleva)
Made from quince - rare and extraordinarily aromatic. The smell arrives before the glass does.
If you've never tried quince rakia, it should be your next order.
Pear Rakia (Krushova)
Made from pears - light, gentle, with delicate floral notes.
Rarer than the others, but when well-made, genuinely worth seeking out.
Aged Rakia
Any of the above can be aged in oak barrels - from one year to over a decade.
Aged rakia develops complexity, softness, and depth. Think of it as the single malt of the rakia world.
If you want to understand the full potential of this spirit, start with an aged expression.
How to Taste Rakia Properly
The Glass
Rakia is served in a small, narrow glass - not a wide tumbler, not a shot glass.
The narrower shape concentrates the aromas. At 681, we serve rakia in the right glass.
The Temperature
Room temperature or very lightly chilled- never cold from the fridge. Cold kills the aromas.
If it arrives too cold, let it sit for a moment.
The Nose
Before you drink - smell it. Hold the glass near your nose and inhale slowly.
A good rakia will tell you a great deal about itself before you've taken a sip.
The sip
A small sip. Let the rakia rest in your mouth for a second or two.
The back of your tongue will find the sweetness. Your throat will feel the warmth.
The finish - what lingers after you've swallowed - is perhaps the most telling part.
The Meze
Olives, cheese, cured meats, and fresh vegetables. Nothing heavy.
The right snack completes the experience without overpowering the rakia.
Rakia at 681
Our bar carries one of the most considered rakia selections in Sofia - classic varieties, artisan producers, aged expressions, and seasonal infusions.
Our team knows the story behind every bottle.
If you're not sure where to start, ask. We'll find something that surprises you.
Rakia is not a shot. It never was.