Solubilization of raisins is the first step in the production of raki or similar anise flavoured spirits. It is a two-phase process. Components in direct contact with water dissolve at a constant rate in the first phase. The rates of the first phase and final amounts of the solubilized components increase with temperature and stirring rate and decrease with particle size and volume of dissolving water. In the second phase of the solubilization phenomena, the driving force was the deviation of the solubilized solids contents from the finally attainable value. A loose net-like structure was established in this phase; therefore, the mass transfer rates were not affected by the actual size of the particles. Apparent viscosities were close when measured at 100-300 rpm. Amounts of the solubilized solids and consequently apparent viscosity increased with temperature. The stirring rate did not have a large effect on the apparent viscosity at 175 and 312 rpm, but higher values were observed with 810 rpm towards the end of the process, possibly due to tangling of the disintegrated net-like structure of the partially solubilized raisins. Variation of the consistency index and the yield stress with time showed similar trends between 20 and 80-degrees-C, with the exception at 65-degrees-C, possibly due to sticky surface development. Consistent trends were also observed for variation of the consistency index and the yield stress with time when the only changing experimental parameter was the stirring rate.