Rakia is the Bulgarian fruit brandy, typically distilled from grape (grozdova) or plum (slivova). The shot accompanies almost every Bulgarian meal start.
Rakia distillation reached Bulgaria from the Ottoman Empire in the 15th century. Bulgarian villages still distil home rakia each autumn from grape and plum harvests. The Plovdiv plain's grape harvest feeds both the wine and rakia industries; the strongest grozdova reaches 55 percent ABV, and shots are poured before nearly every meal in the city.
