Arak (Distilled Beverage)

For the East Asian liquor, see Arrack.

Arak, or araq, is an Arab alcoholic spirit (~40–63% Alc. Vol./~80–126 proof) from the anis drinks family. It is a clear, colorless, unsweetened anise-flavored distilled alcoholic drink (also labeled as an Apéritif). It is the traditional alcoholic beverage in Lebanon, Iraq,[1][2] Syria,[1][2] Palestine,[2] Jordan,[2] and Israel.[2]


The word arak comes from Arabic ′araq ﻋﺮﻕ, meaning "sweat", its pronunciation varies depending on local varieties of Arabic: /ʕaraʔ, ʕaraɡ/. Arak is not to be confused with the similarly named liquor, arrack (which in some cases, such as in Indonesia—especially Bali, also goes by the name arak). Another similarly sounding word is aragh, which in Armenia, Iran, Azerbaijan and Georgia is the colloquial name of vodka, and not an aniseed-flavored drink. Raki and ouzo are aniseed-flavored alcoholic drinks, related to arak, popular in Turkey and Cyprus, and Greece, respectively.


Arak is usually mixed in approximately 1/3 arak and 2/3 water in a traditional Levantine water vessel called barik, Arabic barīq ﺑﺮﻳﻖ; then the mixture is poured in small, ice-filled cups, as in the picture. This dilution causes the clear liquor to turn a translucent milky-white color; this is because anethole, the essential oil of anise, is soluble in alcohol but not in water. This results in an emulsion, whose fine droplets scatter the light and turn the liquid translucent, a phenomenon known as louching. Arak is commonly served with mezza, which could include dozens of small traditional dishes. Most arak drinkers prefer to consume it this way, rather than alone. It is also well consumed with barbecues, along with garlic sauce.[3]

If ice is added after pouring in the cup, it results in the formation of an aesthetically unpleasant skin on the surface of the drink, because the ice causes the oils to solidify out in the arak. If water is added first, the ethanol causes the fat to emulsify, leading to the characteristic milky color. To avoid the precipitation of the anise (instead of emulsion), drinkers prefer not to reuse an arak-filled glass. In restaurants, when a bottle of arak is ordered, the waiter will usually bring a number of glasses along with it for this reason, whilst at home with regular drinkers it is deemed unnecessary.

Major brands

The most commonly known Arak brands are:


  • Asriyah
  • Tayyara


  • Batta (ﺍﻟﺒﻄﹽﺔ)
  • Dinan (ﺩﻧﺎﻥ)
  • Al-Hayat (ﺍﻟﺤﻴﺎﺓ)
  • Al Mimas (ﺍﻟﻤﻴﻤﺎﺱ)
  • Rayan (ﺍﻟﺮﻳﹽﺎﻥ)
  • Al Jaraa (الجرة)
  • Jododona (جدودنا)
  • Brdone (بردوني)
  • Al Reef (الريف)


  • As Samir (السمير)
  • Arak el Rif (ﻋﺮﻕ ﺍﻟﺮﻳﻒ)
  • Batroun Mountains (جبال البترون)
  • Brun (ﺑﺮﺍﻥ)
  • Al-Laytany (ﺍﻟﻠﻴﻄﺎﻧﻲ)
  • Al-Shallal (الشلال)
  • Al-Zahlawi (زحلاوي)
  • El Massaya (ﻣﺴﺎﻳﺎ)
  • Fakra (ﻓﻘﺮﺍ)
  • Ghantous and Abi Raad (ﻏﻨﻄﻮﺱ ﻭ ﺃﺑﻲ ﺭﻋﺪ)
  • Kefraya (كفرَيا)
  • Ksarak (ﻛﺴﺎﺭﺍﻙ)
  • Layali Loubnan (ﻟﻴﺎﻟﻲ ﻟﺒﻨﺎﻥ)
  • Musar (ﻣزﺍﺭ)
  • Nakd (ﻧﻜﺪ)
  • Riachi (ﺭﻳﺎﺷﻲ)
  • Tazka (ﺗﺰﻛﺎ)
  • Touma (ﺗﻮﻣﺎ)
  • Wardy (ورده)
  • ( عرق ملحم يوسف ( نخب أول من نبتة الملفوف والصبار

Palestinian Territories

  • Ramallah Golden Arak (عرق رام الله الذهبي)
  • Sabat Arak (عرق صابات)


  • Haddad (حداد)
  • Zumout (زعمط)


  • Arak Kawar (عرق قعوار)
  • Elite Ha'arak (עלית הארק)
  • Arak Ashkelon (ארק אשקלון)
  • Aluf Ha'arak (אלוף הערק)
  • Arak El Namroud (ערק אל-נמרוד)
  • Arak Ha'Namal 40 (ערק הנמל 40)
  • Arak Mabruoka (ערק מברוקה)
  • Arak Masada (ערק מצדה)


Distillation begins with the vineyards, and quality grapevines are the key to making good arak.[4] The vines should be very mature and usually of a golden color. Instead of being irrigated, the vineyards are left to the care of the Mediterranean climate and make use of the natural rain and sun. The grapes, which are harvested in late September and October, 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.

Numerous stills exist including stainless steel or copper, pot and column stills that will affect the final taste and specificity of the arak. The authentic copper with a Moorish shape are the most searched after.[5]

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 ratio of alcohol to aniseed may vary and it is one of the major factors in the quality of the final product. Another distillation takes place, usually on the lowest possible temperature.

For a quality arak, the finished spirit is aged in clay amphoras to allow the angel's share to evaporate and thus the remaining liquid is the most suitable for consumption. The aging process is around twelve months at El Massaya that owns the largest aging capacity in Lebanon.[2]


Numerous varieties of arak are popular in all the countries bordering the Mediterranean. In the Levant (Lebanon, Palestine, Jordan, Syria and Israel) it is distilled from fermented grape juice or, at times, sugar, and is considered by the inhabitants to be greatly superior to similar hard liquors in other countries. Other similar drinks are the arak of Iraq, made from fermented date juice, and the zibib of Egypt, a peasant-made drink. The same spirit is called Ouzo in Greece, Mastika in Republic of Macedonia and Bulgaria and Rakı in Turkey; they are made from a variety of products like grain, molasses, plums, figs and potatoes. An Iranian variant called Aragh is produced without anise, and has a higher alcohol content than other varieties.

Further west, along the northern shores of the Mediterranean, anisette, French pastis and Spanish ojén, served as aperitifs or refreshers, are all sweeter versions of arak.

See also


Sources and external links

  • Preparing Arak, in Toula (Lebanon)
  • Wine and Dine e-magazine
  • Syrian Homemade Arak
  • video: Preparing homemade Arak near Tartous, Syria
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.