An aniseed grape spirit poured with water and ice until it turns milky white, distilled by Jordanian Christian producers. It is drunk slowly over a whole mezze rather than taken as a shot.
Distilling is illegal without a licence, and the traditional triple distillation with a late aniseed addition is a licensed producer’s process.
What goes into it
- grapes, fermented to wine first
- aniseed
- water
How it is made
Grapes are fermented to a base wine, which is distilled and then redistilled with aniseed — traditionally three times, the aniseed added on the last run. The spirit is rested for months in clay amphorae and diluted to bottling strength. The clouding when water is added is anethole coming out of solution as the alcohol drops.
How long it takes: weeks to ferment, three distillations, then months resting
How it is eaten
One part arak to two of water, then ice — always in that order — with mezze over an afternoon.
History
Distilled by Jordanian Christian producers and drunk slowly with mezze rather than as a shot.
Frequently asked questions
What is Arak?
Arak is a wine & spirit from Jordan: aniseed grape spirit poured with water and ice until it turns cloudy. Distilled by Jordanian Christian producers and drunk slowly with mezze rather than as a shot.
How is Arak made?
Grapes are fermented to a base wine, which is distilled and then redistilled with aniseed — traditionally three times, the aniseed added on the last run. The spirit is rested for months in clay amphorae and diluted to bottling strength. The clouding when water is added is anethole coming out of solution as the alcohol drops. It takes weeks to ferment, three distillations, then months resting.
Can I make Arak at home?
No, and the atlas gives no method for it. Distilling is illegal without a licence, and the traditional triple distillation with a late aniseed addition is a licensed producer’s process.
What goes into Arak?
Grapes, fermented to wine first, aniseed, water.
How is Arak eaten?
One part arak to two of water, then ice — always in that order — with mezze over an afternoon.
