If you've never grown up with Arak on the table, choosing your first bottle can be a little confusing. There are Lebanese Arak, Syrian Arak, different producers, different grape varieties, different alcohol percentages and different styles of anise.

So, which Arak is the best?

The honest answer is: there is no single best Arak for everyone. The best Arak is the one that matches your taste.

In this guide, we'll explain what Arak is, how Lebanese and Syrian Arak are made, what makes one Arak different from another, how to choose a bottle for beginners, and the traditional way to drink Arak.

The taste can vary considerably between producers.

The grape variety, quality of the anise, distillation method, ageing and alcohol strength can all influence the final character of the bottle.

This is why two bottles of Arak can taste very different even though both are traditional grape-and-anise spirits.

What is Arak?

Arak (عرق) is a traditional Levantine spirit made from grapes and aniseed. It is especially associated with Lebanon and Syria and is traditionally enjoyed slowly with food, friends and mezze.

Unlike many modern flavoured spirits, traditional Arak starts with fermented grapes. The spirit is distilled and then flavoured with anise, which gives Arak its distinctive herbal, aromatic character.

When cold water is added, Arak changes from clear to a cloudy, milky-white colour. This natural effect is caused by the anise oils becoming less soluble in water. In the Levant, this characteristic appearance is part of the traditional Arak experience.

What makes a good Arak?

When choosing a good Arak, don't look only at the alcohol percentage.

Instead, look at several things:

1. The grape base

Traditional Arak is made from grapes. In Lebanon, varieties such as Obeidi and Merwah are particularly associated with traditional Arak production.

The grape base gives the spirit its foundation and contributes to its character and texture.

2. The anise

Anise is what gives Arak its unmistakable aroma and flavour.

The amount and quality of anise, together with when it is introduced during distillation, can make a noticeable difference.

If you love anise and licorice-like flavours, you may prefer a more aromatic Arak. If you are new to Arak, you may prefer a smoother and more balanced bottle.

3. Distillation

Traditional Lebanese Arak is commonly associated with triple distillation in copper stills.

The distillation process helps concentrate and refine the spirit. However, more distillation does not automatically mean that an Arak is better.

Instead of choosing a bottle simply because it says "triple distilled" or because it has a higher alcohol percentage, consider the complete production method and the style you enjoy.

4. Ageing

Some premium Araks are rested or aged in traditional clay vessels.

Ageing can allow the spirit and anise character to become more integrated and can produce a smoother, more rounded drinking experience.

For example, Enab-Berlin current Arak selection includes premium Lebanese bottles such as Brun 5, Brun 10, Arak Musar, Arak Fakra and Arak Arakna, alongside many traditional everyday Araks.

What alcohol percentage does Arak have?

Arak is a strong spirit.

Many traditional Araks are bottled around 50–53% ABV, although some bottles are stronger or lighter.

For example, Enab-Berlin current collection includes bottles at 45%, 48%, 50%, 53%, 54%, 55%, 57%, 60% and even 70% ABV.

For a beginner, a traditional bottle around 50–53% ABV can be a good place to start, especially when it is served correctly with plenty of cold water.

How do you choose Arak for beginners?

If this is your first bottle, don't start by looking for the strongest Arak you can find.

Instead, choose a traditional Arak with a balanced flavour and around 50–53% ABV.

A classic bottle such as Arak Brun can be a good introduction. It is made from Obeidi grapes and green anise and is triple distilled, with an alcohol content of 53%.

If you already enjoy anise-heavy spirits such as ouzo, raki or pastis, you may be ready to explore more aromatic or higher-strength Araks.

And if you already know Arak, this is where things get interesting: try different producers, grape varieties and ageing styles and see how much the flavour changes.

How do you drink Arak?

The traditional way to drink Arak is with cold water.

A popular starting point is:
1 part Arak + 2 parts cold water

You can adjust the ratio according to your taste. Some people prefer a little more Arak, while others prefer a lighter drink with more water.

The important part is to add the Arak first and then the water.

As you add water, the clear spirit becomes cloudy and milky white. This is the famous "louche" effect caused by the natural oils from the anise.

You can add ice as well, although many Arak drinkers prefer to add the water first and then chill the drink.

What do you eat with Arak?

Arak and mezze are a classic combination.

In Lebanon and Syria, Arak is often enjoyed slowly alongside a table full of small dishes and shared food.

Try it with:

• hummus
• labneh
• tabbouleh
• fattoush
• olives
• grilled meat
• kibbeh
• grilled fish
• cheese
• roasted vegetables

The fresh anise character and the addition of cold water make Arak a natural partner for rich, savoury Mediterranean and Levantine food.

This is also why Arak is less about drinking quickly and more about sitting around the table and enjoying the evening.

You can explore a wide selection of Lebanese and Syrian Arak at Enab-Berlin, including traditional, premium and aged Arak from different producers.