Arak (drink) facts for kids

Arak or araq (Arabic: ﻋﺮﻕ) is a special clear drink from the Middle East. It's made by distilling, which means heating and cooling liquids to separate them. Arak belongs to a group of drinks that taste like anise, a plant with a unique flavor. It is not sweet.

The Story of Arak

Arak came about thanks to an invention by Arab scientists around the 12th century. They created a special tool called an alembic, which was used for distillation. This process helps to separate liquids by heating them up and then cooling them down.

At first, this distillation method might have been used to make perfumes or cosmetics. But over time, people started using it to make drinks. Arak and similar drinks spread across many regions, from the Balkans to Indonesia. This happened as Arab-Islamic cultures expanded. In each of these places, the distilled liquid became a popular drink.

What's in Arak?

Traditionally, Arak is made with just two main ingredients:

• Grapes: These are the base for the drink.
• Aniseed: These are the seeds from the anise plant. When they are crushed, their natural oil gives Arak a mild taste, a bit like licorice.

Where Does the Name Come From?

The word arak comes from the Arabic word ʿaraq. This word means 'perspiration' or 'sweat'.

How you say arak can change a little depending on where you are in the Middle East. It's important not to confuse Arak with another drink called arrack. Even though they sound similar, they are different. Also, in some countries like Armenia or Iran, the word aragh is used for vodka, which is not an anise-flavored drink.

There are other anise-flavored drinks that are similar to Arak. These include Rakı from Turkey, mastika from North Macedonia and Bulgaria, and ouzo from Greece and Cyprus.

How People Enjoy Arak

Arak is a traditional alcoholic drink in Western Asia. It is especially popular in countries like Lebanon, Israel, Palestine, Syria, and Jordan.

Arak has a strong flavor. People usually mix it with water. A common way is to use about one part Arak to two parts water. This mixture is often made in a special Eastern Mediterranean water jug called an ibrik. After mixing, it's poured into cups filled with ice.

When you add water to clear Arak, it magically turns a milky-white color. This happens because of a special oil called anethole, which comes from the anise. This oil dissolves well in alcohol but not in water. So, when water is added, the oil forms tiny droplets that scatter light, making the drink look cloudy. This cool effect is called louching.

Arak is often served with small dishes called mezza. These can be many different kinds of traditional foods. People usually prefer to drink Arak with food rather than by itself.

It's a good idea to add water to the Arak before adding ice. If you put ice in first, the cold can make the anise oils solidify. This can create an unpleasant layer on top of the drink. To keep the drink looking nice and milky, it's also best not to reuse a glass that has already had Arak in it. That's why in restaurants, if you order Arak, the waiter might bring several glasses for everyone.

How Arak is Made

Making Arak starts in the vineyards. The quality of the grapes is very important for good Arak. The best grapes are usually very ripe and have a golden color. Instead of being watered by people, the grapevines rely on the natural rain and sun of the Mediterranean climate.

The grapes are picked in late September and October. Then, they are crushed and put into large barrels with their juice. This mixture is left to ferment for about three weeks. Fermentation is a natural process where sugars turn into alcohol. Sometimes, the mix is stirred to help release carbon dioxide gas.

Next, the fermented liquid goes into a still. Stills are special machines, often made of stainless steel or copper, used for distillation. There are different types of stills, and the kind used can affect the final taste of the Arak. Older copper stills with a traditional Moorish shape are often considered the best.

The liquid from the first distillation is distilled a second time. This time, aniseed is added to it. The amount of aniseed added compared to the alcohol is very important for the quality of the final Arak. The finished Arak is made during a final distillation, which happens at a very low temperature.

For the best quality Arak, the finished drink is then aged in special clay pots called amphoras. This aging process allows a small amount of the liquid to evaporate, which is sometimes called the "angel's share." What's left after this step is the delicious Arak ready to be enjoyed.

Images for kids

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  Pure Arak made by Arak Muaddi in The Palestinian Territories

See also

In Spanish: Arak (bebida) para niños