Variations : Arak or Araq

One of the basic varieties, considered by many to be the prototypical arak, is distilled from grapes and anise. Numerous varieties of arak are popular in all the countries edging the Mediterranean, and in parts of the Far East.

In the Levant, it is distilled from fermented grape juice or, at times, sugar, and is considered by the inhabitants to be greatly superior to similar hard liquors in other countries. The same spirit is called Ouzo in Greece, Mastika in Republic of Macedonia and Bulgaria and Rakı (another form of the word arak) in Turkey; they are made from a variety of products like grain, molasses, plums, figs and potatoes.

Other similar drinks are the arak of Iraq, made from fermented date juice, and the zibib of Egypt, a peasant-made drink. An Iranian variant called Aragh-e Sagi (Persian: عرق سگی, literally dog's sweat) is produced without anise, and has a higher alcohol content than other varieties.
Further west, along the northern shores of the Mediterranean, the Italian anesone, French pastis and Spanish ojén, served as aperitifs or refreshers, are all sweeter versions of arak.

In the Far East, the similarly sounding arrack is a different beverage distilled from palm sap or rice and devoid of anise flavor (it is known as soju in Korea and shōchū in Japan).
The ABV differs from one version to another, with the most alcoholic reaching 90% or even more. The best quality arak is usually between 73% and 80%; when mixed with water it is diluted to 35-45%.
Traditionally, arak was generally of local or village manufacture, but in the last few decades it has increasingly been produced in large manufacturing plants. It has remained the preference of those who enjoy alcoholic drinks in the Middle East, in competition with the many drinks imported from the West.
In Iraq, Arak is sometimes referred to as the "lions' milk", corresponding with Turkish aslan sütü -- most likely due to its milky appearance, and high alcohol content thought to only be tolerated by people "as strong as lions."
Lebanon considers arak its traditional alcoholic beverage and the name Arak Zahlawi is a "controlled term of origin" given by the Lebanese people to arak produced in Zahleh, Beqaa Valley.

Source: Wikipedia

Preparation : Arak or Araq

It all begins with the vineyards, and the grapevine quality. The vine should be well mature, usually of a golden colour. The vineyards are not irrigated, they are left to the care of the Mediterranean climate, natural rain and sun. The grapes are cultivated in late September and October. The grapes are squeezed and put in barrels together with the juice (in Arabic El romeli), and left to ferment for three weeks. Occasionally the whole mix is stirred to release the CO2.
Now the first distillation, the goal is to get the alcohol out of the mixture that has fermented for three weeks. The distillation is done using the alembic or el romeli also al karkeh, made of copper. It's basically three parts. The lower being a container used to boil what's inside (on fire). The middle part collects the vapors coming out of the boiling ingredients. The third part is used to cool the vapor that will be transformed to liquid and collected on its way out, usually in a container of glass. So the mixture of all the fermented and squeezed grapes is put into the lower part and it is boiled at a temperature around 80°C (boiling temperature of alcohol), but below 100°C (boiling temperature of water). The idea is to collect the alcohol in the container without any water.
Now the second distillation, here is made the actual final product. The alcohol collected in first distillation is to be distilled again but this time mixed with aniseed. The whole alembic is washed to remove all the remains of the precedent distillation. The alcohol and the aniseed are mixed together in the lower part of the karkeh (called in Arabic ddessett). The ratio of alcohol to aniseed may vary (approximately 600 grams of anise to 4.5 gallons of alcohol),[citation needed] and it is one of the major factors in the quality of the final product. Another distillation takes place, usually on the lowest possible temperature. The procedure is very slow.
Traditionally a drinking party takes place at the same time. People would gather to help the producer and have a drinking party. This is one of the most prestigious and traditional parties of the Lebanese mountains. It usually takes place in November.
Note: Once the first distillation is done, it's not mandatory to have the second one immediately after.

Source: Wikipedia

Arak or Araq

Arak or araq is a clear, colourless, unsweetened aniseed-flavoured distilled alcoholic drink, produced and consumed in the Eastern Mediterranean and Northern African countries, Iran, Syria, Lebanon, Israel, the Palestinian Territories, Iraq, Jordan, and Egypt. The word comes from Arabic araq. Arak is not to be confused with the similarly named liquor, arrack (which in some cases, such as in Indonesia—especially Bali, also goes by the name arak).

Another similarly sounding word is aragh, which in Armenia stands for vodka, and not an aniseed-flavoured drink. Raki and ouzo are aniseed-flavored alcoholic drinks related to arak popular in Turkey and Greece. Arak (Oghi in Armenian) is also much stronger than the traditional Ouzo, taste and alcohol.

Arak is usually not drunk straight, but is mixed in approximately 1/3 arak to 2/3 water, and ice is then added. This dilution causes the clear liquor to turn an translucent milky-white colour; this is because anethole, the essential oil of anise, is soluble in alcohol but not in water. This results in an emulsion, whose fine droplets scatter the light and turn the liquid translucent, a phenomenon known as louching. Arak is also commonly mixed with teas and juices. Drinkers may also take arak with a chaser on the side. Arak is usually served with mezza, which could include dozens of small dishes, which many arak drinkers prefer as accompaniment rather than main courses.

When the main course of the meal is served, it may hardly be touched, in favour of these smaller dishes. It is also well appreciated with barbecues, along with garlic sauce.
Tradition requires that water is added before ice. If ice is added directly, it results in the formation of an aesthetically unpleasant skin on the surface of the drink, as the ice causes the fat to solidify out of the arak. If water is added first, the ethanol causes the fat to emulsify, leading to the characteristic milky colour. For the same reason some drinkers prefer not to reuse an arak-filled glass. In restaurants, when a bottle of arak is ordered, the waiter will usually bring a number of glasses along with it for this reason, whilst at home with regular drinkers it's deemed unnecessary.

Source: Wikipedia

Distillation of Arrack

Arrack is no other than a spirit produced by distillation from a vegetable juice called toddy, which flows out of the cocoanut tree. The operator provides himself with a parcel of earthen pots, climbs up the trunk of a cocoatree; and when he comes to the boughs, he cuts off one of the small knot or buttons, and applies the mouth of a bottle to the wound, fastening it to the bough with a bandage; in the same manner he cuts off others, and proceeds till the whole number is employed; this done, he leaves them until the next morning, when he takes off the bottles, which are mostly filled, and empties the juice into the proper receptacle.
When a sufficient quantity is produced, the whole put together, is left to ferment. When the fermentation is over, and the liquor is a little tart, it is put into the still, and fire being made, the still is suffered to work as long as that which comes has any considerable taste of spirit. The liquor thus procured is the low wise of arrack; and distilled again to separate some of its watery parts, and rectify it to that very weak kind of proof spirit in which state we find it.
Tungusian arrack is a spirituous liquor made by the Tartars of Tungusia, of mare's milk, left to sour, and afterwards distilled twice or thrice between two earthen pots closely stopped, whence the liquor runs through a small wooden pipe.

Source: www.publicbookshelf.com

Arrack

Arrack is a type of alcohol produced in Asia and parts of the Middle East. Traditionally, arrack has been produced from fermented palm sap, although ingredients like rice, other grains, sugarcane, and molasses can be used to produce arrack as well.

This beverage is quite popular in Indonesia and parts of Sri Lanka, and some mixed drink recipes call specifically for arrack since it has a distinctive flavor. Do not confuse arrack with arak, a Middle Eastern drink made from raisins; arak has a flavor like anise, similar to the Greek ouzo.

The history of arrack is probably quite old. Historical documents and works of ancient art depict the stages of arrack production, and the beverage was well established by the time European traders and explorers were introduced to it. Like other hard liquors, arrack is made by fermenting the primary ingredient and then distilling the result. The liquor has a flavor similar to rum, accompanied by a rich golden color.

Indonesia is a major producer of arrack; Indonesian arrack is sometimes labeled as “Batavia Arrack,” in a reference to the former name for Jakarta, capital of Indonesia.One of the most common types of arrack is arrack made with the sap of coconuts. To collect sap from coconut palms, workers climb the trees and cut into the flowers, gathering the resulting flow of sap in large containers. The sap is allowed to ferment into a mild palm wine which can be distilled into fiery coconut arrack.

In Indonesia, fermented sugarcane is the most common base for arrack, while fermented grains may be used in other parts of Asia.The quality of arrack varies widely, as is the case with many distilled spirits. Some producers pride themselves on making strong, clear arrack with an excellent flavor, while others focus on producing as much arrack as possible, sometimes to the detriment of the finished product.

Serious companies handle their arrack like famous brandy, rum, and whiskey producers, and the alcohol may be aged for flavor in various types of wood.Specialty import stores and liquor stores are good sources for arrack, and you may want to ask staff for product recommendations if you are not familiar with any of the brands that the store carries. The liquor can sometimes be difficult to find; if you have a recipe which calls for arrack, you can use rum as a replacement. Many punches include arrack, as the liquor is one of the traditional five base ingredients in punch.

Source: wisegeek.com