Arak is made by distilling grapes and flavoring them with aniseed. We have a new high-grade extra.
In Lebanon, it is drunk more often than wine and is deeply connected to the diet.
The juice of white grapes is left to sit for about a week, then distilled,
anise is added, and the distillation is repeated many times.
Once the alcohol content reaches about 30 degrees, it is placed in a jar and left to sit for 1-2 years before being drunk.
Shochu has a deep connection with Japan, and Japanese shochu, which was called "araki sake" in the old days, is said to have its roots in Lebanese arak, which was introduced to Japan via Nagasaki during the Edo period.
It is also known as "lion's milk" because it becomes cloudy when mixed with water.
*When drinking, first pour one-third of the arak into a glass, then pour one-third of the water.
This will make the arak cloudy.
Finally, add ice, and make sure the cloudy arak reaches the edge of the glass before drinking.
In Lebanon, it is common to drink arak little by little while eating, rather than drinking it all at once.
The manufacturer, Clos Saint-Thomas, is currently a talented winery that has produced many international competition award-winning wines, but originally started out producing arak, and is so famous that in Lebanon, arak is known as Touma (Toma).
Be sure to check out the bottles shaped like mosques and the elaborate label designs!
| Product details |
| Name (original language) |
Arak Touma |
| Alcohol classification |
Brandy |
| Alcohol content |
53% |
| Raw materials |
Grapes, aniseed |
| Producer |
Clos St.Thomas (Clos Saint-Thomas) |
| Origin |
Lebanon |
| Volume |
750ml |
| Importer |
M&P Co., Ltd. |
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