Raki is distilled from pomace (strafylla), the solid remains from the grapes such as the skin, pulp, pedicels, and seeds left over after pressing the juice to produce wine. The pomace must ferment in barrels for up to 40 days before the distilling process can commence.
Distilling takes place in artisan copper alembic stills known as kazani. The pomace heats inside the sealed kazani at a low temperature. As the mixture begins to boil, the vapours liquefy and produce alcohol.
