Made using only the fines Obeidi grapes and organic aniseed. Triple distilled over vine wood embers in traditional Moorish lid copper stills. Matured 2 years in ancient clay amphora. Bottled unfined and unfiltered.
Best served as one-third arak, two-thirds water. Finally, add the ice. Due to its palate-cleansing qualities, arak is the ideal accompaniment with mezze dishes
one year in clay amphora
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What is Arak?