What Is Arak? How to Drink It and What to Eat With It

Arak is a traditional aniseed spirit from the Levant, distilled from grapes and flavoured with aniseed. It is usually served diluted with cold water and ice, which gives it its characteristic cloudy appearance. Strong, aromatic and unmistakably distinctive, arak is traditionally enjoyed slowly alongside mezze, grilled dishes and good company.

Arak is a grape-based spirit flavoured with aniseed, produced through a process of fermentation and distillation.

The process begins with grapes, which are fermented into wine before being distilled into a clear spirit. Aniseed is then introduced during the distillation process, giving arak its distinctive liquorice-like aroma and flavour. Depending on the producer, the spirit may undergo multiple distillations to refine its character and purity.

Some arak is also aged before bottling, traditionally in clay jars rather than oak barrels. This allows the spirit to rest and develop a smoother, more rounded character without taking on the strong vanilla, spice or toasted flavours associated with oak ageing.

The ageing process varies from producer to producer. Château Ksara in Lebanon, for example, triple-distils its Ksarak using fresh green aniseed and ages the spirit for 28 months in traditional clay amphorae. Other producers follow their own methods, with different grape varieties, aniseed sources and ageing periods shaping the final spirit.

Arak has deep roots in the Middle East, particularly across the Levant. Today, it is produced in several countries, including Jordan, Lebanon and Palestine, each with its own producers and traditions.

If you've never had arak before, the way you serve it makes a big difference. Unlike most spirits that are enjoyed neat or with a mixer, arak is traditionally diluted with water before drinking.

Water, Then Ice

The traditional starting ratio is one part arak to two parts cold water. This gives you a balanced drink while allowing the aniseed character to come through without the alcohol overpowering it.

The order matters:

1. Pour the arak into your glass first.

2. Add cold water.

3. Add ice last.

Adding the water first allows the spirit to mix evenly and develop its characteristic cloudy appearance. Ice comes afterwards to chill the drink without unnecessarily disrupting the process.

You can adjust the ratio to suit your preference. If you enjoy a more pronounced aniseed flavour, use slightly less water. If you prefer something lighter, add a little more.

Arak is not generally a spirit to rush. It is traditionally sipped slowly throughout a meal, with small pours and plenty of food in between.

While some people enjoy arak neat, particularly when tasting a new bottle, it is quite strong and its aromas and flavours are generally more approachable when diluted.

One of the most recognisable characteristics of arak is what happens when you add water. A perfectly clear spirit suddenly turns milky white. This is completely normal and is actually part of what makes arak, arak.

The effect is known as the louche. Aniseed contains an aromatic oil called anethole, which dissolves in alcohol but not in water. When water is added, the alcohol concentration decreases, causing tiny droplets of the oil to form and scatter light throughout the liquid.

The result is the familiar cloudy appearance. The same phenomenon occurs in other aniseed spirits, including Greek ouzo and Turkish raki.

Arak is traditionally served in a small, narrow glass, often similar to a tall shot glass. The glass should have enough room for the spirit, water and ice, allowing you to enjoy it as a long drink rather than a quick shot.

A small wine glass can also work, particularly when tasting a premium or aged arak, as it gives you more room to appreciate the aromas.

Arak and food go hand in hand. It is traditionally enjoyed alongside a meal rather than as a standalone drink, and its pronounced aniseed character makes it particularly well suited to rich, savoury and flavourful dishes.

Here are some classic pairings:

• Mezze: Hummus, baba ghanoush, muhammara, labneh, olives and stuffed vine leaves. The fresh, herbal and slightly tangy flavours of mezze work beautifully with arak.

• Grilled meats: Lamb kebabs, shish tawouk and grilled kofta are natural companions. The aromatic character of arak offers a refreshing contrast to smoky, chargrilled flavours and rich meats.

• Fish and seafood: Grilled fish, fried calamari, prawns and other seafood are particularly good matches. The aniseed notes complement delicate seafood flavours, while the diluted spirit provides a refreshing contrast.

• Nuts and raw vegetables: Almonds, pistachios, cucumbers, radishes and fresh herbs make simple accompaniments between sips.

The beauty of arak is that it doesn't need an elaborate pairing. A table filled with small plates, fresh bread, good olive oil and a few grilled dishes is more than enough.

Choosing an arak depends on how you plan to enjoy it and how familiar you are with the spirit. If you're buying your first bottle, you don't necessarily need to start with an aged expression. There are different styles worth exploring, from everyday bottles to more premium, carefully aged spirits.

An Everyday Bottle

If you're looking for a familiar, approachable bottle to enjoy with mezze and everyday meals, Arak Haddad Crystal (75cl) is a good place to start.

Produced in Jordan by Eagle Distilleries, it is made using grape spirit and green aniseed, with triple distillation. It offers the traditional aniseed aromas and character expected from a classic arak.

A Step Up

If you're ready to explore a more premium expression, Ksara Arak (70cl) from Lebanon is worth discovering.

Made with grape alcohol and fresh green aniseed, Ksara's arak is triple-distilled and aged in traditional clay jars for 28 months. It is a good introduction to the attention that goes into producing a more refined, aged expression of the spirit.

An Aged Arak

For someone who appreciates the difference that time and traditional ageing can make, Arak Brun 10 Year (70cl) is an interesting bottle to explore.

Made using grape alcohol from old Obeidi vines in Lebanon, it spends ten years ageing in traditional Lebanese clay jars. The extended ageing process gives it a particularly smooth and refined character while retaining its distinctive aniseed profile.

If you're curious about trying something new without committing to a full bottle, Dara also offers selected arak expressions in half-bottle formats.

Arak, ouzo and raki are all aniseed spirits, but they come from different countries and have their own production traditions and characteristics.

Although they share a similar flavour profile and cloudy appearance when diluted, each spirit has its own identity. Arak is particularly associated with the food culture of the Levant, while ouzo and raki are central to Greek and Turkish drinking traditions, respectively.

Whether you're looking for an everyday bottle to enjoy with mezze or a more refined, aged expression to discover, there's plenty to explore in the world of arak.

Browse Dara's arak collection in Amman and discover bottles from Jordan, Lebanon and Palestine. Order online and enjoy free delivery in Amman on orders above 25 JD.

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