Arak

[Rich Morgan]

Has anyone got some real data on the composition/preparation of Arak. I know the cheaper ones are just flavoured with Anise, but I understand the better quality ones have other botanicals?

Any advice is welcome.

[Artisan Still Design]

http://www.artisan-distiller.net/phpBB3/viewtopic.php?f=5&t=1415

[Classick]

We made some Arak for a Lebanese client a while back

[boognish]

We made some Arak for a Lebanese client a while back

Do you have anything to contribute here? Pretty cool that you made it, but I am sure the OP would love to hear how

[boognish]

Sorry to sound so dickish

[NADERHANNA1719]

Howdy folks.

Checkout this article about the history of Arak:

www.muaddi.com/arak-muaddi-heritage-in-every-glass/

Checkout this video to see how Arak is made:

https://www.youtube.com/watch?v=9OULUs5kMDc

[NADERHANNA1719]

Arak is the world's oldest spirit. It originates from the Levant (i.e. Palestine, Jordan, Syria & Lebanon) and Iraq. It is a triple distilled (via pot still), grape brandy infused with aniseed, and usually aged for at least one year in clay amphorae. Arak is the grandfather of all spirits, as it was the first distilled spirit, because the Arabs of this region created the alembic pot still and successfully distilled wine in 900AD. Through trade, Arak quickly spread throughout the rest of the Mediterranean Basin, and these countries began making their own arak, and each modified the original recipe (i.e. grapes & aniseed) based on available ingredients and culinary preferences. The italians sweetened it and called it Sambuca; the French aged it Oak and called it Pastis, the Greeks added additional herbs and spices and called it Ouzo (and Tsipouro in Cyprus); the Tunisians made it from figs and called it Boukha; the Moroccans made it from Dates and called it Mahia. All of these are similar anise-flavored spirits, all of which are direct descendants of Arak.

Cheers!