Description
Ksarak begins with a base of white grapes (typically Obeidy, Merwah, and Ugni Blanc), which undergo a rigorous triple-distillation process. During the final stage, specially selected Syrian aniseed is added to infuse the spirit with its bold, licorice-like character.
When served in the traditional style—one part arak to two parts water over ice—the liquid transforms into a milky-white emulsion (the “louche”). It is the ultimate palate cleanser, designed to be sipped slowly alongside a spread of Lebanese mezze, grilled meats, or fresh seafood.
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