Lebanese Arak — The Levant's Ancient Anise Spirit

Arak in the Levant is documented from 14th-century Islamic texts describing distilled grape spirits from Syria and Lebanon. The specific anise-distillation technique was refined during the Ottoman Empire period (15th–20th centuries) in Lebanese mountain villages where Ottoman authorities had less control over moonshine production. Commercial Lebanese arak production began with Ksara winery (1857, founded by Jesuit priests in the Bekaa Valley). The Lebanese civil war (1975–1990) disrupted but did not destroy the arak tradition, which was revived vigorously after 1990.

Lebanese arak (عرق, 'sweat' — referring to the condensation droplets that form on the still during distillation) is the Levant's most iconic spirit — a grape-based, anise-flavoured spirit distilled three times in traditional copper alambics, the third distillation adding fresh aniseed (from Hama or Aleppo in Syria, or imported from Turkey) for the signature anise character. Lebanese arak is the most geographically specific of the anise spirits — the combination of Lebanese local grape varieties (Obeidi, Merweh from the Bekaa Valley), mountain water sources, copper pot distillation, and Syrian aniseed creates a flavour distinct from Turkish raki, Greek ouzo, or Jordanian arak. The mezze table is arak's natural habitat: kibbeh nayeh (raw lamb kibbeh), hummus, labneh, tabbouleh, fattoush, and grilled halloumi arranged around shared arak in a carafe of cold water is one of the world's great food-and-drink experiences. Arak is diluted with cold water (2:3 ratio typical) to achieve the characteristic opalescent white louche and served in small glasses alongside the water carafe; ice may be added after dilution. Ksara (founded 1857), Château Musar, and Brun are the historic Lebanese arak producers; Marquis des Beys is the premium artisanal benchmark.

FOOD PAIRING: Arak with cold water pairs canonically with Lebanese mezze — kibbeh nayeh, labneh with herbs, hummus bil lahm (hummus with spiced ground lamb), and fattoush — where the anise-grape character bridges the lemon-herb dressings and the lamb fat (from Provenance 1000 Lebanese and Levantine dishes). Arak pairs with grilled kafta (lamb kebab) and whole roasted fish (samak mashwi). The louche character creates a palate-cleansing contrast to creamy dips.