Langue d'arrivée: Anglais
The making of Raki starts with cleaning the grapes. After pasteurization, the pressed grapes are fermented and an alcoholic liquid is obtained. After having been distilled in the unit column distiller, the alcoholic liquid is made into a suma. The stored suma is re-distilled with anise in copper alembics. The middle part of the Raki obtained at the end of the fractional distillation [carried out in the copper alembics] contains a high level of alcohol and is called "belly".
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