Arak (drink)

Arakoraraq(Arabic:ﻋﺮﻕ) is a distilledLevantinespiritof theanise drinksfamily. It is translucent and unsweetened.
Arak is traditionally made ofgrapesandaniseed(the seeds of the anise plant); when crushed, their oil provides arak with a slightlicoricetaste.Dates,figs, and other fruits are sometimes added.
Typically, arak is a minimum of 50%alcohol by volume(ABV), and can be up to 70% ABV (126proof).A 53% ABV is considered typical.
The wordarakcomes fromArabicʿaraq(عرق, meaning 'perspiration').Its pronunciation varies depending on the regionalvarieties of Arabic, e.g.:[ˈʕæræʔ]or[ˈʕæræɡ].
Arak is a traditional alcoholic beverage ofthe LevantandEastern Mediterranean.It is distilled and consumed across a wide area in the Middle East,including inLebanon,Syria,Jordan,Egypt,Israel,IraqandPalestine.
Arak is a strongerflavored liquor, and is usually mixed in proportions of approximately one part arak to two parts water in a traditional Eastern Mediterranean water vessel called anibrik(Arabic:إبريقibrīq) fromMiddle PersianorParthian*ābrēz.The mixture is then poured into ice-filled cups, usually small, but can also be consumed in regular sized cups. This dilution causes the clear liquor to turn a translucent milky-white color; this is becauseanethole, the essential oil of anise, is soluble in alcohol but not in water. This results in an emulsion whose fine droplets scatter the light and turn the liquid translucent, a phenomenon known as theouzo effect.
Arak is often served withmeze, which may include dozens of small traditional dishes, as well as with grilled meat.It is also commonly served as anapéritif.
Arak is often called thenational drinkof Lebanon.Often made from theMarawiand Obaidehgrape varieties, a center of production is theBekaa Valleyvineyards, particularly theKefraya,Ksara, Domaine des Tourelles, andMassayavineyards.Zahlé, where Arak Zahlawi is produced, is considered a capital of arak.The water used in the production of Arak Zahlawi is traditionally drawn from the Berdawni River.
In Syria, arak is common. Before the outbreak of theSyria Civil Warin 2011, production was dominated by two state-run firms, Al-Rayan (based in theDruzecity ofSweida) and Al-Mimas (based in a Christian settlement nearHoms). Together, the two companies held about 85% of Syria'smarket sharein arak. Since the civil war, however, the companies' profits and the price of arak, has declined, with their combined market share falling to under half.Low-quality counterfeits also proliferated, using pure alcohol (rather than fermented grapes) and an aniseed substitute (rather than aniseed).
Iraqformerly manufactured arak, including inBashiqain northern Iraq, but most arak production facilities shut down in the 2010s.Arak is distilled and consumed by Iraq'sYazidiandChristian minorities, although many members of these groups fled afterISILseized control of large portions of northern Iraq in 2014.Amid a rise inIslamic conservatism, theIraqi parliamentpassed a ban on the import, manufacture, and sale ofalcoholic beveragesin 2016, prompting protests from Iraqi non-Muslims and rights activists.The ban wasnot enforceduntil it wasofficially gazettedin 2023, triggering border crackdowns.The ban is not enforced in Iraq's autonomousKurdistan Region.
During theage of austerityin the early years of theState of Israel, arak was locally made, with few imports. The core market for arak was among older, working-class Israelis, and the drink was disfavored among younger and modern Israelis. In the first two decades of the 21st century, however, arak had a resurgence of popularity in Israel.Arak also continues to be popular amongMoroccan Jewsin Israel, some of whom regard arak as havingfolk medicineproperties.
Israeli taxreforms in 2013 substantially increased thealcohol tax, and this led to consolidation of the arak market.The most popular producer is Joseph Gold & Sons, a winery established in 1824 inHaifaby the Gold family, which formerly made vodkain Ukrainebefore establishing an arak distillery inIsrael. The winery, which later moved toTirat Carmeloutside Haifa, produces different arak brands, including Elite Arak,  Alouf Arak and Amir Arak.Other major arak producers includeBarkan Wine Cellars(which produces Arak Ashkelon) and Kawar Distillery (which produces Arak Kawar, Arak Yuda, and Arak Noah).After theIsraeli withdrawal from southern Lebanonin 2000, some formerSouth Lebanon Armymembers who settled in Israel began to produce arak using Lebanese (Zahle) methods.
Arak is locally produced byPalestinian Christians.TheWest Bankcity ofRamallahis a center of arak distillation.Imports of Palestinian arak to the U.S. increased after imports of Syrian arak was disrupted by theSyrian civil war.
Several arak brands are produced outside of theeastern Mediterranean. TheSudanesearaqiis a similar drink.Arak is also produced innorth Africa.The Arak Carmel brand is produced in Spain, while the Arak Julenar brand is produced by anIraqi in Greece.
Arak was once produced inIran, until it was banned following the 1979Iranian Revolution.Iranian Armenianslocally manufacture black-market arak in Iran,and some foreign brands are also smuggled in the country.A locally made Iranian arakmoonshine,aragh sagi, is made from fermented raisins; in 2020, it sold on the black market for about US$10 for 1.5 liters.
The Persian Empire Distillery, established in 2006 by aShiraz-bornPersian Canadianentrepreneur, distills an arak brand, Arak Saggi, at its distillery inPeterborough,Ontario.
Arak has achieved popularity among consumers in theNorth Caucasusarea of Russia.
Arak is very similar to other anise-based spirits, including the Turkishrakıand the Greekouzo,the Greektsikoudia,the Italiansambucaandanisette, the Bulgarian and Macedonianmastika, and the Spanish anis.However, it is unrelated to the similarly namedarrack, asugarcane-based Indonesia liquor.
Manufacturing begins with the vineyards, and quality grapevines are the key to making good arak.The vines should be very mature and usually of a golden color.  Instead of being irrigated, the vineyards are left to the care of the Mediterranean climate and make use of the natural rain and sun.  The grapes, which are harvested in late September and early October, are crushed and put in barrels together with the juice (in Arabicel romeli) and left to ferment for three weeks.  Occasionally the whole mix is stirred to release the CO2.
Bothpot stillsandcolumn stillsare used.Stills are usually made of stainless steel or copper. Copper stills with a Moorish shape are the most sought after.
The alcohol collected in the first distillation undergoes a second distillation, but this time it is mixed with aniseed.  The ratio of alcohol to aniseed may vary and it is one of the major factors in the quality of the final product.  The finished product is produced during a final distillation which takes place at the lowest possible temperature.  For a quality arak, the finished spirit is then aged in clay amphoras to allow theangel's shareto evaporate.  The liquid remaining after this step is the most suitable for consumption.