El Massaya Arak

El Massaya Arak is crafted in Lebanon’s Bekaa Valley, embodying centuries-old traditions. The process begins with white Obeidi grapes, which are fermented into wine and then distilled three times on slow-burning grape wood using a Charentais still, ensuring exceptional purity and smoothness. Organic, uncrushed aniseed is added before the spirit is aged in clay amphorae—typically for 12 to 24 months—imparting complexity and roundness.