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	{{For\|the East Asian liquor\|arrack}}		{{For\|the East Asian liquor\|arrack}}
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	'''Arak''', or '''araq''' ({{lang-ar\|عرق}}), is a ] alcoholic spirit (~40–63% Alc. Vol./~80–126 proof) from the ] family. It is a clear, colorless, unsweetened ]-flavored ] ] (also labeled as an ]). Arak is the traditional alcoholic beverage in ], ],<ref name=LE>{{cite web\|last=Kjeilen\|first=Tore\|title=Arak\|publisher=LookLex Encyclopaedia\|url=http://www.i-cias.com/e.o/arak-2.htm\|quote=Arak today is largely a product of Lebanon, Syria and Iraq.\|accessdate=2 December 2012}}</ref><ref name=TE>{{cite web\|title=Arak: Liquid Fire\|publisher=]\|date=December 2003\|url=http://www.economist.com/node/2281757\|quote=Syrians, Israelis, Jordanians and Iraqis have long happily quaffed their own araks. But most would concede that the best of the lot is Lebanese.\|accessdate=2 December 2012}}</ref> ],<ref name=LE/><ref name=TE/> ],<ref name=TE/> ], ], <ref name=TE/> ] and ].		'''Arak''', or '''araq''' ({{lang-ar\|عرق}}; {{lang-he\|ערק}}), is a ] alcoholic spirit (~40–63% Alc. Vol./~80–126 proof) from the ] family. It is a clear, colorless, unsweetened ]-flavored ] ] (also labeled as an ]). Arak is the traditional alcoholic beverage in ], ],<ref name=LE>{{cite web\|last=Kjeilen\|first=Tore\|title=Arak\|publisher=LookLex Encyclopaedia\|url=http://www.i-cias.com/e.o/arak-2.htm\|quote=Arak today is largely a product of Lebanon, Syria and Iraq.\|accessdate=2 December 2012}}</ref><ref name=TE>{{cite web\|title=Arak: Liquid Fire\|publisher=]\|date=December 2003\|url=http://www.economist.com/node/2281757\|quote=Syrians, Israelis, Jordanians and Iraqis have long happily quaffed their own araks. But most would concede that the best of the lot is Lebanese.\|accessdate=2 December 2012}}</ref> ],<ref name=LE/><ref name=TE/> ],<ref name=TE/> ], ], <ref name=TE/> ] and ].

	== Etymology ==		== Etymology ==

Revision as of 10:25, 13 September 2014

For the East Asian liquor, see arrack.

Arak, or araq (Template:Lang-ar; Template:Lang-he), is a Levantine 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). Arak is the traditional alcoholic beverage in Lebanon, Iraq, Syria, Jordan, Palestine, Israel, Turkey and Iran.

Etymology

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 similar-sounding word is aragh, which in Armenia, Iran, Azerbaijan and Georgia is the colloquial name of vodka, and not an aniseed-flavored drink. Raki, Mastika and ouzo are aniseed-flavored alcoholic drinks, related to arak, popular in Turkey, Bulgaria, Cyprus, and Greece, respectively.

Consumption

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.(named "Raki" in Turkey) 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. In general, arak drinkers prefer to consume it this way, rather than alone. It is also well consumed with barbecues, along with garlic sauce.

If ice is added after pouring in the cup, it results in the formation of an aesthetically unpleasant layer 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.

Preparation

Distillation 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 (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 sought after.

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.

Variations

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 Bulgaria, and Rakı in Turkey; they are made from a variety of products like grain, dates, 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.

Major brands

The most commonly known Arak brands are:

Lebanon

Al-Zahlawi (زحلاوي)
As Samir (السمير)
Arak el Rif (ﻋﺮﻕ ﺍﻟﺮﻳﻒ)
Al Jouzour (الجذور)
Batroun Mountains (جبال البترون)
Brun (ﺑﺮﺍﻥ)
Al-Laytany (ﺍﻟﻠﻴﻄﺎﻧﻲ)
Al-Shallal (الشلال)
El Massaya (ﻣﺴﺎﻳﺎ)
Fakra (ﻓﻘﺮﺍ)
Ghantous and Abi Raad (ﻏﻨﻄﻮﺱ ﻭ ﺃﺑﻲ ﺭﻋﺪ)
Kefraya (كفرَيا)
Ksara (ﻛﺴﺎﺭﺍ)
Layali Loubnan (ﻟﻴﺎﻟﻲ ﻟﺒﻨﺎﻥ)
Musar (ﻣزﺍﺭ)
Nakd (ﻧﻜﺪ)
Riachi (ﺭﻳﺎﺷﻲ)
Tazka (ﺗﺰﻛﺎ)
Touma (ﺗﻮﻣﺎ)
Wardy (ورده)

Iraq

Asriyah (العصرية)
Tayyara (طيارة)

Syria

Al Hayat (ﺍﻟحياة)
Al Batta (ﺍﻟﺒﻄﺔ)
Al Mimas (ﺍﻟﻤﻴﻤﺎﺱ)
Al Rayan (ﺍﻟﺮﻳﺎﻥ)
Al Jarra (الجرة)
Al Reef (الريف)
Al Dinan(الدنان)

Palestine

Oriental Star Distilleries (عرق نجمة الشرق)
The Good Samaritan Arak (عرق السامري الصالح)
Ramallah Golden Arak (عرق رام الله الذهبي)
Sabat Arak (عرق صابات)

Jordan

Oriental Star Distilleries (عرق نجمة الشرق)
Haddad (حداد)
Zumout (زعمط)
Bakfia (بكفيا)
Ierous

Israel

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

References

^ Kjeilen, Tore. "Arak". LookLex Encyclopaedia. Retrieved 2 December 2012. Arak today is largely a product of Lebanon, Syria and Iraq.
^ "Arak: Liquid Fire". The Economist. December 2003. Retrieved 2 December 2012. Syrians, Israelis, Jordanians and Iraqis have long happily quaffed their own araks. But most would concede that the best of the lot is Lebanese.
Arak and Mezze: The Taste of Lebanon by Michael Karam
Another Anise Spirit Worth Knowing, New York Times, August 2010, http://www.nytimes.com/2010/08/04/dining/04arak.html
Arak and Mezze: The Taste of Lebanon by Michael Karam

Sources and external links

Alcoholic beverages

History and production

History of alcohol	History of alcoholic beverages History of beer History of wine History of Bordeaux wine History of Champagne History of Chianti History of Rioja wine History of Sherry
Production	Alcohol industry Bathtub gin Brewing Brewery Malting Lautering Wort Yeast Distillation Drinking establishments Fermentation Simple syrup Yeast in winemaking Winemaking Yeast in winemaking

Fermented drinks by ingredients

Fruit	Apple Cider Banana Banana beer Banana wine Bignay Bignay wine Bokbunja Bokbunja-ju Grape Madeira wine Marsala wine Mistelle Moscatel de Setúbal Port wine Red wine Rosé wine Sherry Vermouth White wine Java plum Duhat wine Longan Longan wine Lychee Lychee wine Pear Perry Pineapple Tepache Plum Plum jerkum Pomegranate Rimon Prickly pear Colonche Various fruits Conditum Dubonnet Hippocras Jabol Mulled wine Nabidh Pruno Sangria
Cereals	Barley Barley wine Corn Mageu Pozol Tejuino Tesgüino Millet Oshikundu Tongba Rice Agkud Amazake Apo Beopju Brem Choujiu Chuak Dansul Gwaha-ju Hariya Makgeolli Mijiu Mirin Pangasi Rice wine Rượu cần Sake Sato Shaoxing wine Sonti Tapai Tapuy Rye Kvass Sorghum Pendhā Multiple grains Ale Ara Beer Boza Huangjiu
Other	Agave americana Pulque Coconut and other palms Bahalina Palm wine Tuak Tubâ Tuhak Tunggang Dairy Kumis Ginger Ginger wine Galangal Byais Honey Bais Byais Kabarawan Mead Sugar Kilju Sugarcane or molasses Basi Intus Palek Tea Fermented tea Kombucha Various starches Cauim Chicha Parakari Ibwatu

Liquors by ingredients

Fruit	Apple Applejack Calvados Cashew apple Feni Cherry Kirschwasser Dates Araqi Fig Boukha Grape Arak Armagnac Brandy Cognac Pisco Zivania Juniper Gin Plum Slivovitz Țuică Pomace Chacha Grappa Marc Orujo Tsikoudia Tsipouro Zivania Various fruits Brandy Eau de vie Geist Himbeergeist Marillenschnaps Nalewka Oghi Pálinka Rakia Schnaps
Cereals	Barley Irish whiskey Japanese whisky Scotch whisky Beer Bierbrand Buckwheat Buckwheat whisky Maize Bourbon whiskey Corn whiskey Tennessee whiskey Rice Awamori Cheongju Cholai Lao-Lao Lihing Mixiang Baijiu Shochu Soju Sulai Rye Korn Rye whiskey Starka Sorghum Baijiu (Kaoliang liquor) Multiple grains Ara American whiskey Baijiu Canadian whisky Shōchū Whisky
Other	Agave Mezcal Tequila Coconut and other palms Arrack Laksoy Lambanog Sotol Dairy Arkhi Sugarcane or molasses Aguardiente Cachaça Clairin Desi daru Guaro Rum Seco Herrerano Sulai Sura Tharra Various starches Aguardiente Akvavit Bangla Horilka Poitín Shōchū Vodka

Liqueurs and infused distilled drinks by ingredients

Almond
- Amaretto
- Crème de Noyaux
Anise
- Absinthe
- Anisado
  - - Anisado Mallorca
- Anisette
- Arak
- Hierbas
  - - Hierbas de Mallorca
- Mastika
- Ouzo
- Rakı
- Sambuca
Beer
- Bierlikör
Blackthorn shrub
- Patxaran
Cherry
- Cherry Heering
- Maraschino
Chili peppers
- Pertsivka
Chocolate
- Chocolate liqueur
Cinnamon
- Tentura
Cloudberry
- Lakka
Coconut
- Malibu
Coffee
- Kahlúa
- Tia Maria
Cream
- Cream liqueur
- Irish cream
Egg
- Advocaat
- Eggnog
Hazelnut
- Frangelico
Herbs
- Aquavit
- Bénédictine
- Brennivín
- Crème de menthe
- Metaxa
- Unicum
Honey
- Bärenjäger
- Drambuie
- Glayva
- Irish Mist
- Krupnik
Juniper
- Borovička
- Gin
- Jenever
Mammee apple flower
- Eau créole
Orange
- Cointreau
- Curaçao
- Grand Marnier
- Triple sec
Star anise
- Pastis
- Sassolino
Sugarcane/molasses
- Charanda
Vanilla
- Licor 43
Various fruits
- Campari
- Cedratine
- Crème de banane
- Crème de cassis
- Limoncello
- Schnapps
- Sloe gin
Walnut
- Nocino

List

Categories:

Revision as of 09:13, 29 August 2014 editAK63 (talk \| contribs)223 editsNo edit summary← Previous edit		Revision as of 10:25, 13 September 2014 edit undoInfantom (talk \| contribs)Extended confirmed users1,198 edits it is very relatedNext edit →
Line 2:		Line 2:
	{{For\|the East Asian liquor\|arrack}}		{{For\|the East Asian liquor\|arrack}}
	]		]
	'''Arak''', or '''araq''' ({{lang-ar\|عرق}}), is a ] alcoholic spirit (~40–63% Alc. Vol./~80–126 proof) from the ] family. It is a clear, colorless, unsweetened ]-flavored ] ] (also labeled as an ]). Arak is the traditional alcoholic beverage in ], ],<ref name=LE>{{cite web\|last=Kjeilen\|first=Tore\|title=Arak\|publisher=LookLex Encyclopaedia\|url=http://www.i-cias.com/e.o/arak-2.htm\|quote=Arak today is largely a product of Lebanon, Syria and Iraq.\|accessdate=2 December 2012}}</ref><ref name=TE>{{cite web\|title=Arak: Liquid Fire\|publisher=]\|date=December 2003\|url=http://www.economist.com/node/2281757\|quote=Syrians, Israelis, Jordanians and Iraqis have long happily quaffed their own araks. But most would concede that the best of the lot is Lebanese.\|accessdate=2 December 2012}}</ref> ],<ref name=LE/><ref name=TE/> ],<ref name=TE/> ], ], <ref name=TE/> ] and ].		'''Arak''', or '''araq''' ({{lang-ar\|عرق}}; {{lang-he\|ערק}}), is a ] alcoholic spirit (~40–63% Alc. Vol./~80–126 proof) from the ] family. It is a clear, colorless, unsweetened ]-flavored ] ] (also labeled as an ]). Arak is the traditional alcoholic beverage in ], ],<ref name=LE>{{cite web\|last=Kjeilen\|first=Tore\|title=Arak\|publisher=LookLex Encyclopaedia\|url=http://www.i-cias.com/e.o/arak-2.htm\|quote=Arak today is largely a product of Lebanon, Syria and Iraq.\|accessdate=2 December 2012}}</ref><ref name=TE>{{cite web\|title=Arak: Liquid Fire\|publisher=]\|date=December 2003\|url=http://www.economist.com/node/2281757\|quote=Syrians, Israelis, Jordanians and Iraqis have long happily quaffed their own araks. But most would concede that the best of the lot is Lebanese.\|accessdate=2 December 2012}}</ref> ],<ref name=LE/><ref name=TE/> ],<ref name=TE/> ], ], <ref name=TE/> ] and ].

	== Etymology ==		== Etymology ==

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