Rakia is the collective term for fruit brandy popular in the Balkans. The alcohol content of Rakia is normally 40% ABV, but home-produced Rakia can be stronger (50%). Rakia can be distilled from virtually any fruit. In Bulgaria, grapes, plums, and apricots are most frequently used as a raw material. Sometimes producers add walnuts, honey, or herbs for extra aroma, but it is not very common.