Arak Ksarak de Ksara (0.7L) is a sensational anise spirit from Lebanon. But first and most importantly, it is significant to know that Arak Ksarak is made by the largest Lebanese winery Chateau Ksara. Therefore, it also one of the most spread around the world.
What does Arak Ksarak taste like?
Just as with the wines of Chateau Ksara, the distillery has done a really good job regarding the traditional taste of Lebanese Arak. Arak Ksara, however, tastes a bit spicier than the other arak varieties in Lebanon.
Nevertheless, this arak variety also has the typical aroma of licorice. In addition, this one develops a a touch of pepper and fennel. Therefore, a unique interplay, which also goes very well with spicy meat dishes. Tough, the locals like tend to drink this anise schnapps only on ice and with a little of water. Thus, it is also the ideal drinking companion for a convivial round with friends and family.
About the grapes and the cultivation for this aniseed brandy
The grapes for this Lebanese brandy also grow on clay and limestone soil in the fertile Bekaa Valley. Accordingly, the vines receive just the right number of sunny days as well as cold nights in the fall and winter. In addition to that, winter covers the vines with snow and protects them from almost all pests. And last but not least, the melting snow waters the vineyards in spring and summer. A perfect relationship between terroir and weather. Of course, this also counts for the cultivation and production of Lebanese wines.
How does the distillery produce Arak Ksara?
This anise spirit is actually distilled from the Obeidi grape just like all other Lebanese arak varieties. Moreover, the distillery blends only the highest quality anise in the third and final distillation. The seeds come from the Al-Henah region near Mount Hermon, to be exact. In this regard, this region is also known for the best anise seeds. Finally, the schnapps is aged for two years in handmade clay jars. A traditional process that defines and refines the taste of Arak Ksara Ksarak. The only method, which decreases also the pollutants and further harmful elements such as ethanol from this traditional folk drink.