Ouzo vs Raki: Taste, ABV, Calories & More
Ouzo vs Raki
| Information | Ouzo | Raki |
|---|---|---|
Family | Spirit | Spirit |
Type | anise spirit | anise spirit |
Container | Shot | Shot |
Serving Size | 45 mL/1.5oz | 45 mL/1.5oz |
Calories | 110 kcal | 115 kcal |
ABV % | 40% | 45% |
Alcohol (grams) | 14.2 | 16.0 |
Taste | Licorice, sweet, herbal | Herbal, licorice-like, sharp |
Texture | Oily, silky, viscous | Oily, viscous, smooth |
Mixers | Chilled water, ice cubes | Chilled water, ice cubes |
Is Vegan? | Yes | Yes |
Glutenfree? | Yes | Yes |
Carbs (grams) | 8 | 0 |
Sugars (grams) | 8 | 0 |
Main Ingredient | Grape pomace | Grapes and raisins |
Aged? | No | Typically rested for 30 days |
Country | Greece | Turkey |
Price (USD) | 15 - 50 | 20 - 80 |
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A closer look at the history, taste, and unique characteristics of these two beverages.
Drink Type
Ouzo & Raki | anise spirit
An anise spirit is a clear, distilled alcoholic beverage heavily flavored with the essential oils of star anise, green anise, or fennel. A defining characteristic of this category is the louche effect, a chemical reaction where the liquid spontaneously turns cloudy and opaque when diluted with water.
What Makes Each Drink Unique?
Ouzo
Ouzo is unique due to the louche effect, where it turns cloudy upon adding water. This happens because the essential oil anethole is soluble in alcohol but not in water. It is exclusively produced in Greece and strictly regulated by geographical indication laws.
Raki
Raki distinguishes itself from other anise spirits like ouzo or arak by specifically requiring suma, a highly refined distillate of fresh or dried grapes. When mixed with water, it produces a dramatic louche effect, turning milky white, which earned it the historical moniker lion's milk.
The Taste Experience
Ouzo
Ouzo delivers a strong, sweet licorice flavor derived from aniseed. It is typically accompanied by herbal notes such as fennel, coriander, or clove. The finish is sharp and warm, leaving a lingering, distinctly aromatic botanical aftertaste.
Raki
Raki possesses a distinct, potent black licorice flavor derived from aniseed. When consumed neat, it is sharp and herbal. The addition of water or ice mellows the intensity, bringing out subtle, earthy sweetness and a smoother mouthfeel.
Serving Notes
Ouzo
The recommended serving temperature for ouzo is 10 degrees Celsius / 50 Fahrenheit. Chilling ouzo to approximately 10 degrees Celsius manages the intensity of the anise flavor. Lower temperatures facilitate the louching effect when water is added, precipitating essential oils to create a characteristic cloudy appearance and smoother texture.
Raki
The recommended serving temperature for raki is 8 degrees Celsius / 46.4 Fahrenheit. Maintaining a temperature of 8 degrees Celsius prevents the precipitation of anethole oils too rapidly while ensuring the spirit remains refreshing. This range balances the intense herbal aromatics without numbing the palate excessively during consumption.
History & Origin
Ouzo
Ouzo originated in the nineteenth century in Greece following Greek independence. It evolved from tsipouro, a traditional pomace brandy, when distillers began extensively flavoring their spirits with aniseed. The island of Lesbos quickly became the center of production. By the twentieth century, it gained massive cultural significance and eventually received a protected designation of origin, cementing its status as the national drink of Greece.
Raki
Raki originated in the Ottoman Empire and evolved from fruit-based distillates. Initially produced from the residue of wine pressing, its modern form emerged in the nineteenth century when the addition of aniseed became standard practice. Following the establishment of the Turkish Republic, production was state-monopolized until the early two-thousands. Today, it holds profound cultural significance as the traditional spirit of choice during celebratory meze gatherings.