Massaya Arak is an exceptional Lebanese spirit, produced with the
finest ingredients using traditional, labor-intensive methods.
Indigenous Obeidi grapes are fermented for about two weeks, then double
distilled in traditional Moorish lid copper stills over vinewood embers.
On the third distillation, the spirit is macerated with organic green
aniseed from the Syrian slopes of Mount Hermon, which imparts a
distinctive aroma and flavor. Finally, the spirit is aged in traditional
clay amphorae for two years, lending a subtle color and a notable