The Wine Reference🍷 SupportLebanon: Arak
Arak is the national spirit of Lebanon, poured at every mezze table. Wine estates of the Bekaa Valley and family distillers make it from their own grapes.
How it's made
Grapes are fermented and distilled into a clear spirit, which is redistilled with green aniseed, usually three times in all. The best araks then rest for a year or more in clay jars, which round them without adding colour.
Local white grapes are crushed and fermented, then distilled into a clear grape spirit. This is redistilled with green aniseed, traditionally from the village of Hineh near Damascus or from Lebanon, often for a third time, keeping only the heart.
History
Distilling with the alembic spread through the Levant in the Middle Ages, and arak became the everyday drink of Lebanon's villages, often made by families from their own vines. The Bekaa Valley estates turned it into a quality product in the late 20th century.
Ageing and label terms
Good arak rests in porous clay jars (amphorae) for one year or more; the clay lets it breathe and softens the alcohol without adding colour. Labels may state the years spent in clay.
Styles
Mostly strong (around 50-53%) and clear; some producers make longer-aged reserves.
Rules and protected names
Lebanese makers stress that true arak uses only grape spirit and aniseed, with no added sugar, though there is no single protected appellation.
How to serve and classic cocktails
Mix one part arak with two parts water in a small glass, then add ice (water first, so it does not form a skin). Sip slowly through a meal.
With food
Mezze: hummus, tabbouleh, kibbeh, grilled meats and fish, raw vegetables and olives.
Good to know
Arak turns cloudy (the louche) when water is added because anise oils come out of solution; the name comes from the Arabic word for sweat.
Producers
- Château Ksara
- Massaya
- Domaine des Tourelles
- Kefraya
- Sannine
Bottles to try
Château Ksara Arak Ksarak
Clean, sweet aniseed with a soft grape base; dry finish.
Strength: 53%
From Lebanon's oldest winery, founded by Jesuit monks in the Bekaa Valley in 1857. The grape spirit is distilled with green aniseed and rested before bottling.
Serve: One part arak, two parts cold water, then ice, with mezze
Massaya Arak
Fresh fennel and aniseed, rounded and smooth from long rest in clay.
Age and cask: Rested in clay amphorae
Made at the Massaya estate in Tanail in the Bekaa Valley, distilled three times from Obeidi grapes and aniseed in old copper alembics, then aged in clay jars.
Serve: Diluted with water over ice, with grilled meats
Domaine des Tourelles Arak Brun Special Reserve 10 Years
Silky aniseed with soft, mellow grape and a long, rounded finish.
Age and cask: 10 years in clay jars
Domaine des Tourelles in Chtaura, Bekaa Valley, was founded in 1868 and its Arak Brun is one of Lebanon's best-known araks. This reserve rests for a decade in clay jars, which soften the spirit without adding wood flavour.
Serve: One part arak to two of cold water, then ice, with mezze
More anise & others regions
Explore all spirits in the interactive guide
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