Traditional Arak is only distilled three times.
The first distillation converts the base wine into a crude spirit. The second distillation further concentrates and refines the spirit by removing unwanted compounds. The third distillation infuses aniseed into the pure spirit.
The second distillation is the most crucial step in the process and it will determine the quality of the arak. This is where the distiller uses his / her senses of touch, smell and taste to remove undesired components from the spirit. This process cannot be taught, as every batch is different. Hence, the distiller’s ability to consistently produce a premium spirit can only be acquired through experience.
Two distillations would not suffice to produce arak, because if the aniseed were to be introduced in the second distillation, the viscosity, aroma and flavour of its oil would overshadow the unique characteristics of the various compounds within the spirit, and this would prevent the distiller from identifying and removing any unwelcome compounds.
There is no added value from distilling the spirit any more than three times, as the quality of the spirit is not dependent on the number of times it is distilled, but rather solely on the experience and skills of the distiller who produced it. A competent distiller should not require more than three distillations to produce a high-quality arak.
Nonetheless, some producers continue to tout on their labels that their araks are distilled more than three times. This is nothing more than a marketing ploy to help distinguish themselves from other brands and possibly charge a higher price. It serves no other purpose.
Many people assume that the longer a spirit is aged, the better it will taste and the more expensive it should be. However, the truth is a bit more complicated.
First, one must understand that the number of years a spirit is aged does not determine quality. How well or how poorly a spirit is distilled, determines quality.
Second, one must understand that there are two general categories of spirits: brown spirits and white spirits.
Brown spirits -- such as whiskey, cognac and tequila -- obtain their colour and the vast majority of their flavor from being aged in wood. Here, aging is a crucial factor, because how long a spirit is aged will directly impact how much color and flavour the spirit extracts from its container.
Also, spirits aged in countries with cooler climates generally take longer to age than those in warmer climates, or climates with more temperature fluctuations. Thus, one cannot use age to compare spirits from different regions. For example, a whiskey aged for 3 years in Texas, where the climate is generally hot, can have just as much flavor and refinement as a whiskey aged in Scotland for 12 years, where it is generally cooler.
White spirits -- such as arak, vodka and gin -- are not aged in wood and do not extract any colour or flavors from their containers. Thus, these spirits do not need to be aged very long. Generally, 1 to 2 months will suffice for higher alcohols to evaporate in a moderate climate, and many producers of these spirits do not age them at all prior to bottling.
However, when it comes to high-quality arak, the spirit needs to “relax” more than it needs to age. This is because the aniseed is introduced late in the distillation process, and it takes time for the anise oil and the alcohol to effectively bind together into one liquid.
In Lebanon, most premium araks are left alone for 1 to 2 years. In Palestine, where it is warmer due to lower elevation, 6 months to 1 year is sufficient. In our tests, ageing arak in Palestine beyond this period of time offers no added value to the spirit.
Thus, when buying arak, remember, arak is not like whiskey, and age is not everything when it comes to spirits.
No. Arak Muaddi does not use any sweeteners, artificial flavors or additives of any kind. Its ingredients only include: grapes, aniseed and water – nothing else.
Arak is the world’s oldest spirit. All other anise-flavored spirits (i.e. ouzo, pastis, raki, sambuca, tsipouro, etc.) are derivatives of arak that were created to cash-in on the demand for arak as it spread throughout the Mediterranean. Yet, every nation that began to produce arak, did so with different ingredients and methods, creating spirits that deviated from the authentic flavor of arak.
“Arak” is the Arabic word for sweat. The Levantine anise-flavored spirit was given this name because the drops of alcohol that slowly dripped out of early alembic pot stills resembled the sweat of distillers, as they hunkered down next to their hot stills and collected this spirit drop by drop.
When you add water to arak, it turns white, resembling a glass of milk. However, unlike cow’s milk, it packs a punch that is certainly not for the faint of heart.
The Louche Effect is the spontaneous emulsification of anethole (the essential oil of aniseed) when water is added to arak. The solubility of the oil in arak varies depending on the alcohol-water ratio. Anethole is more soluble in alcohol than it is in water. Therefore, the higher the alcohol content, the more soluble the oil becomes; the lower the alcohol content, the less soluble it becomes.
When you add water to arak, the oil’s solubility decreases. This causes the oil to form nano-sized droplets within the liquid, which fuse together to create larger droplets and hence scatter the light entering the liquid, giving it a cloudy appearance.
Researchers from the University of Twente in the Netherlands studied this phenomenon by placing a drop of arak’s Greek cousin ouzo onto a hydrophobic surface. The drop initially remained transparent, but eventually the alcohol started to evaporate, changing the alcohol-water ratio.
The alcohol in the outer edge of the drop was the first to evaporate, initially making the rim of the droplet turn cloudy. The droplet then went through a process of rapid movement, known as the “Marangoni Effect,” in which the Louche Effect on the rim was pulled inwards to the rest of the drop as the evaporation carried on.
This whole process took less than 15 minutes at room temperature in a single drop of ouzo. However, it is sped-up in the video below for your viewing pleasure.
This is a question of preference, but traditionally it is diluted with water at a ratio of one part arak to two parts water. It is important to prepare glasses in the following order: first – arak, second – water, and if you choose, third – ice.
If you pour arak over water and/or ice, the anethole in the spirit will create an unpleasant film of anise oil. This is why you should always use a new glass with every serving.
We do not recommend drinking arak undiluted, as its high alcohol content overpowers its hidden flavors, which can only be released when diluted.
The eastern Mediterranean cuisine and culinary culture developed around this drink, but generally barbecue, or anything calorically dense, spicy or lemony goes down well with arak.
This is a common nuisance that disturbs connoisseurs of all spirits.
- You can refrigerate your water prior to diluting your arak and not add ice.
- Never refrigerate your bottle of arak though, because it will emulsify the anethole – or – aniseed oil in the spirit, creating an unpleasant texture.
- Alternatively, you can also use whiskey stones or a traditional Mukayyif (a.k.a. Raki Glass Cooler).
For most people, any bottled water will do. Yet, if you want to experience the best possible glass of arak, it is worth noting that the water you use will significantly impact the flavor of your arak, as it is traditionally served one part arak to two parts water.
We dilute Arak Muaddi to strength with Jordan Valley spring water. Our water source is a key ingredient, as the Jordan Valley’s limestone geology naturally filters out iron, creating a smooth, sweet-tasting, calcium-rich mineral water that complements the hidden flavors of arak.
Therefore, we recommend that you use any iron-deficient, calcium rich branch water to dilute your arak to drinking strength.
If you are unable to find branch water, distilled water is our second choice, because this is the most neutral form of water, as it contains no minerals.
Our third and final choice, due solely to availability, is bottled spring water – not mineral water (there is a difference). Most commercial mineral water contains iron, which imparts unintended flavors in alcohol, and although spring water contains iron as well, its content is usually much lower.
We do not recommend tap water under any circumstances, as chlorine, fluoride and rust present within it will taint the flavor of arak.
For this reason, we also recommend that you make your ice cubes out of branch water, distilled water or spring water.
Alternatively, you can cool your arak with whiskey stones or a Mukayyif (a.k.a. Raki Glass Cooler).
We consider the ideal serving of arak to contain 50ml of arak and 100ml of water. At this ratio, our 500ml bottle contains 10 glasses.
Making arak is a balance of science and art.
The process involves viticulture, winemaking and distillation. Every bottle of Arak Muaddi starts off as 2.5-liters of wine, which is derived from 5-kilograms of Dabouki grapes that were meticulously cared for over the course of a year, hand-harvested, crushed, pressed and naturally fermented. This wine then goes through a stripping distillation that converts it into a spirit, a fractionated distillation that removes all of the volatile compounds, and an aniseed infusion distillation. The out-coming spirit is then matured for 12-months in a clay amphora. After the aging process, it is diluted to strength with limestone-filtered Jordan Valley spring water, and then bottled and labeled by hand.
First and foremost, tradition – oak barrels were never widely available in the Levant or the broader Middle East. Cereals and liquids of all sorts were historically aged in clay amphorae throughout this region.
Secondly, science – the aging of spirits in breathable vessels, causes higher alcohols to evaporate, resulting in a smoother, more balanced drink.
This evaporated alcohol is called the “Angels’ Share”, as our ancestors believed that some tipsy angels were secretly indulging in their arak.
Due to our low-production volume, we are focusing the bulk of our efforts on meeting local demand in the Palestinian market for the foreseeable future.
Our arak is made from all-natural, local ingredients and traditional methods - the way our forefathers made it.