arak

arak, triple-distilled alcoholic beverage traditionally made in the Levant region from white grapes of the Obaideh (Obeidy) or Merwah varieties and anise seeds. It belongs to a class of anise-flavored liquors known as anisettes, which also includes ouzo, raki, and sambuca. Ingredients such as plums, figs, dates, sugar, and molasses are occasionally added depending on the region where the arak is made. Nicknamed “lion’s milk” for the translucent milky-white color that the otherwise colorless liquid turns when diluted with water, the drink is generally mixed with a ratio of 1 part arak to 2 parts water and served as an aperitif or an accompaniment to meze, small tapas-like dishes featuring meats, cheeses, nuts, olives, and pickled vegetables. Arak is also sometimes paired with grilled meats or seafood.

Arak’s name comes from the Arabic word ʿaraq, meaning “perspiration” or “sweat,” possibly in reference to condensation formed during the distillation process.

History

The creation of arak dates back to the 8th century and has been attributed to alchemist Abū Mūsā Jābir ibn Ḥayyān, the inventor of the alembic, a distillation pot still that allowed alcohol to be distilled from beer and wine. Considered the father of Arabic chemistry, Jābir was experimenting to refine the production of kohl, a type of eyeliner, when he instead produced a strong clear spirit.

Distillation process

Regional alembic stills (called karkehs) are traditionally used for the distillation of arak. Before the distillation process begins, grapes are fermented into wine, and then the fermented grapes and wine are added to the still for the first distillation, which raises the concentration of the spirit to 40 percent alcohol by volume (ABV). The second distillation removes any noxious compounds that remain from the fermenting process and purifies the spirit. During the final distillation, the anise seeds are added and the concentration of the spirit is raised to its typical level of 53 percent ABV, although some araks may reach up to 70 percent ABV. To be labeled arak under Lebanese regulations, arak must be aged in a clay pot for one year before being bottled and sold.