The standard production of Levantine arak requires taking a grape-based neutral spirit and distilling it at least 3 times, with the addition of aniseeds for flavor. If all producers are following this recipe using almost identical ingredients, what is it that makes araks differ from one brand to the other?

Is it the amount of anise used or when it is added? If the spirit is neutral, do the white grapes used to make the base wine have an effect on the final product? Is it the sachet of wheat and coal that some choose to add? Is it the copper pot stills (karakeh) or the aging in clay? Is it the water that breaks it?

Let’s discuss.