A millenary tradition

Every story has a beginning, and every beginning has a legend. The history of Arak is enigmatic and full of fantasies; so many that in several occasion the myth has mixed with reality.

Like popular drink, Arak, whose name means “Sweat“ had complicated beginnings. Indeed, most of the Lebanese could not afford copper stills to distill the brew. Those with more wealth, possessed a refined Arak, produced by their families, keeping each particular recipe secret.

 It all starts in the vineyard. The wine should be well matured, usually gold. The grapes grown in September and October, are crushed and put in barrels along with The Mestarr (juice) and left fermenting for three weeks.

 

 

To achieve the Lion’s Milk, as they call it, the first distillation is carried out using the still or karkeh , a device made of copper. The idea is to collect the alcohol in the container without the presence of water.

In the second distillation, alcohol is collected again, but this time mixed with anise. The amount of alcohol can vary, but is approximately 40 degrees. The latter is one of the major factors in the quality of the final product. Another distillation takes place, usually at the lowest possible temperature.

This preparation is usually not consumed directly,1/3 Arak and 2/3 of water, then ice is added. This dilution causes the liquor to turn opaque with a milky color. Meze is served with it, which could include dozens of small dishes that arak drinkers prefer as accompaniment rather than main course.

According to the tradition, first add the 

water and then mix the ice since adding ice directly, can cause an unsightly layer to form on the surface of the drink. For the same reason, a glass of arak should never be filled directly after emptying.

 

Text: El Massaya Arak ± Photo: MASSAYA / Panoramio