All About... ARAK

Arak is a distilled alcoholic drink favored in the Middle East. Commonly used in social settings, the drink is famous for its potency, and the milky-white color it turns when water is added to it.

Arak has a high alcohol content, so water and ice is almost always added, producing the drink nick-named, “the milk of lions,” in the Middle East.

The strength of arak varies from 40% to 80% depending on the producer but can in no way indicate the quality of the spirit. The strength indeed depends on the quantity of the distilled water that is added after the distillation.

PREPARATION
The harvested grapes are crushed and put in barrels together with the juice (in Arabic El romeli) and left to ferment for three weeks. Occasionally the whole mix is stirred to release the CO2.

FIRST DISTILLATION
During the first distillation, the goal is to get the alcohol out of the mixture that has fermented for three weeks. The distillation is done using the “karkeh”.
The mixture of all the fermented and squeezed grapes is put into the lower part of the “Karkeh” and it is boiled at a temperature around 80°C (the boiling point of alcohol), but below 100°C (boiling point of water). The aim is to collect all the alcohol whilst not allowing any of the water in to the container.

SECOND DISTILLATION
The finished product is made during the second distillation. The alcohol collected in the first distillation is distilled again but this time it is mixed with aniseed. The “Karkeh” is washed to remove all the remains of the previous distillation.
The alcohol and the aniseed are mixed together in the lower part of the karkeh (called in Arabic “dessett”). The ratio of alcohol to aniseed may vary (approximately 600 grams of anise to 4.5 gallons of alcohol), and it is one of the major factors in the quality of the final product.

THIRD DISTILLATION
Another distillation takes place, usually on the lowest possible temperature. The procedure is very slow. (Around 8 hours for 150L.)

AGE
For a quality Arak, the finished spirit is aged in clay amphoras to allow the share of angels (low density alcohol) to evaporate and thus the remaining liquid is the most suitable for consumption. The aging process is around twelve months.