Arak, Massaya

• Anise-flavored spirit distilled by Massaya at the Massaya Tanaïl property in Beqaa Valley, Lebanon • Base eau-de-vie distilled from dry-farmed, indigenous white Obeïdi grapes grown on Massaya’s Faqra property in Mount Lebanon and harvested from late-September into early October • Grapes are mechanically crushed and the juice is fermented in stainless steel using indigenous yeast • Distilled three times in lidded copper pot stills fabricated by the Tartoussi family in Tripoli • Stills are heated by vine wood; fresh green aniseed is added to the final run • The aniseed is grown using organic practices in the village of Hiné on the Syrian slopes of Mount Hermon • Aniseed is macerated in the eau-de-vie for approximately 15 hours before the third distillation • The final distillate is aged for approximately 2 years in 70-liter clay amphorae made by potters in the Mount Lebanon village of Beit Chebab • Proofed with well water from the estate before bottling • Medium-bodied, dry and persistent, with notes of bright green fennel and shades of anise accentuated with spearmint and spicily pungent black licorice, supported by a waxy mouthfeel • No added sugar • Non-chill filtered; 50% ABV Distilled by Massaya  at their Tanaïl property in the Beqaa Valley, Massaya Arak is a traditional anise spirit made from indigenous Obeïdi grapes and green aniseed. Typically mixed in a 1:2 ratio with water and served as a palate-cleansing accompaniment to mezze (the parade of small, often intensely flavored dishes that are the centerpiece of Lebanese cuisine), arak is distilled to a relatively high ABV, which also makes it ideal for cocktails as either a base spirit or modifier (often substituted for absinthe).