Lebanese arak is protected by an appellation of origin — the finest expressions must be produced from Obeidi grapes grown in Lebanon's Bekaa Valley, triple-distilled in traditional copper alembics, and aged for a minimum of one year in clay jars. This production process is one of the most demanding of any spirit category in the world, and the resulting liquid is proportionally extraordinary: silky, complex, dry, and unmistakably aromatic with anise and subtle citrus notes that linger long after the last sip.

The great houses of Lebanese arak — Ksara, Fakra, Château Kefraya — each bring their own character to the category, reflecting the terroir of the Bekaa, the winemaking traditions of the country's ancient wine culture, and the distillation expertise that has been refined over generations. The best bottles are aged for three or more years in large clay amphorae before blending, a process that rounds the spirit and integrates the anise with the grape distillate into something approaching perfection.

Lebanese custom dictates that arak is always served with mezze — a vast spread of cold and hot dishes that might include hummus, kibbeh, fattoush, grilled meats, and fresh vegetables. The spirit is diluted one part arak to two parts cold water, poured over ice, and allowed to cloud into its characteristic milky white. It is consumed throughout the meal, refilled often, and never hurried.

Arak is one of the world's great undiscovered spirits for Australian drinkers. At The Liquory, we're proud to stock authentic Lebanese expressions that are genuinely difficult to find anywhere else in Australia. Free shipping on orders over $300.