Arak Ramallah 750ml

Arak Ramallah is known to have existed since the beginning of distillation itself and is still widely consumed in Lebanon, Iraq, Syria, Jordan, Palestine, Israel, turkey, and Iran. Palate-cleansing, cool, refreshing, and smooth; tasting of licorice with a hint of peppermint.

Arak Ramallah can either be served as an aperitif. Before food, or with meze. The meze however simple usually contains salty and fatty foods. It’s generally not served with a meal unless the meal is indeed meze.

Arak Ramallah has ancient origins and stands among the earliest distillates in human history. The term Arak (or in some cases Arrack) can refer to either cane distillates (as in Indonesia) or anise-flavored spirits.

Anise-flavored Arak is the traditional spirit of the Levant region and the Middle East, and the higher-proof regional cousin to European favorites like sambuca, ouzo, and pastis. It is nicknamed the “Milk of Lions” for the way it turns a cloudy white when the anise oils meet water in the drinker’s glass.

Arak can either be served as an aperitif. before food, or with Meze. The meze however simple usually contains salty and fatty foods. It’s generally not served with a meal unless the meal is indeed meze.

The word arak comes from Arabic ′araq ﻋﺮﻕ, meaning “to perspire.”

Arak is best-served ice cold with a 1/3 to 2/3 Arak/water mix and prepared by pouring first the Arak, then the water, followed by the ice, and always in a fresh glass.

Arak is typically made from grapes, though dates, sugar, plums, figs, and molasses can be used depending on the region where it is made.

Distillers widely promote the holistic properties of Arak, claiming the aniseed aids in digestion and relaxation.