Arak Gantous & Abou Raad Special Extra (0,5l) is also one of the specialties of Lebanon. First of all, this anise liquor undergoes a special treatment and is therefore also quite smooth and gentle. However, let's first look at the aromas of Arak Gantous & Abou Raad Special Extra and come back to the production later.
Arak Gantous & Abou Raad Special Extra is simply unique....
Accordingly, this Lebanese anise schnapps is extremely soft and gentle. Moreover, this one is almost seductive. Furthermore, the anise schnapps also develops beautiful aromas of herbs and plants. Nevertheless, this arak has two nuances, which ate equally dominant here. On the one hand, fennel and on the other, the typical licorice. Very unusual when you know that arak majorly embraces licorice in all other arak varieties. However, this is not the normal arak either. Especially since the bouquet develops a light but also unusual hint of forest vegetation and leaves. Almost as if the cedars of Lebanon have contributed. On the palate, however, this drop is very typical. Just a little fuller and finer in the taste. But also very aromatic.
Furthermore, this folk drink from Lebanon goes well with several dishes. On the one hand, this one tastes really good with hard cheeses like feta with melon or with meat dishes such as raw meat. In addition, this liquor is especially compatible with grilled dishes and n optimal comrade of barbecues.
How is this Lebanese anise schnapps made?
Now back to the specifics of its production. First of all, this arak is also obtained from the best obeidi grapes. Further, its the Lebanese vineyards, which gift the grapes with an excellent quality. Consequently, of course, the winemakers and their wines benefit from the peculiarity of the Lebanon mountain range as well. Namely because the vines receive numerous hours of sunshine but then on the other hand a sufficient cold and thus also snow. A unique climate which made Lebanese wines famous even in ancient times.
But now back to the cellar of the Lebanese distillery. Because thats where the winemaker decides the shape of the final product. Thus the grapes are traditionally fermented like wine right after harvesting. Next, the alcohol is then distilled in copper containers. Normally, Lebanon distills such arak at least and most likely three times. But in this case, a fourth time is added. A rare peculiarity among the arak of Lebanon. But it makes it smooth and clear. And last but not least, the last time also serves as the host for the anise seeds. This also develops the hint of licorice, which typically stands for this Lebanese brandy.
And finally, as usual, the arak matures in clay jars of Zahle for two years. This makes it smoother and purer. Of course, this also removes all pollutants!