I had an incredible experience learning how to make Lebanese homemade Arak from my father-in-law, affectionately known as “Baba.” 🍃🥃 The Karke Arak process is a true art, and I’m grateful for this glimpse into the world of distilling this beloved spirit at home. Cheers to family traditions and a taste of Lebanon! #Arak #LebaneseCulture #HomemadeSpirits #lebanon #lebanese #lebanesearak #anis #aniseed #sahten #karkearak 🇱🇧🥛🌿
Lebanese 🇱🇧Arak 🥛#lebanon #lebanese #arak
Every part of Lebanon’s national drink, arak, is infused with tradition — from distilling the aniseed-tinged liquor to the ritual of mixing it at the table, when the transparent liquid suddenly turns milky white as water is added.
Arak is comparable to Greece’s ouzo or Turkey’s raki, which are also grape-based drinks with the licorice-like flavor of anise. Lebanese say arak is smoother. Many families make it at home, each boasting their particular flavor and kick.
Arak ﻋﺮﻕis a distilled Levantine spirit of the anise drinks family. It is translucent and unsweetened. Manufacturing begins with the vineyards, and quality grapevines are the key to making good arak. 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 and left to ferment for three weeks. Occasionally the whole mix is stirred to release the CO2.