Soil:
This special anise is grown exclusively in the Heena plains, just a foot away of Al-Sheik Mountain, where the soil possesses high levels of minerals.

The main mission of our arak makers is to insure that their yearly anise requirements are guaranteed at harvest time…

Seed:
The unique soil and climatic conditions to ensure that our anise seeds contain a richer flavoured and more complex anise oil than the commercially used product.

These two factors give arak Al-Zumot a natural rich body with a more balanced texture.

Distillation:
The Arak is distilled from purified grape alcohol with the addition of these anise seeds in a small alambic pot still (Cognac type).

The first distillation of the seeds is limited to 12 hours maximum so that the undesired heavier oils are not extracted. For this reason, only small batches can be distilled. A second and third distillation extracts the heart of distillate.

The heart of distillate is obtained in the final third distillation process; this distillate has a sharp flavour, which is blunted by maturation in clay jars.

Aging in baked clay jars:
Finally comes the secret of our baked clay jars: the triple distilled Arak has a sharp flavour that is blunted by maturation in clay jars. These jars have been hand crafted in the small town of Beit Shabab for more than 2000 years. They are fired for months to get the required porosity, which allows the Arak to “breath”, slowly incorporating the distillate molecules, micro oxidation and let the undesired oils evaporate.
After at least a year of aging, we are left with only 70% of the original quantity through evaporation satisfying the “thirst of the Angels”, and resulting in the nectar Arak Zumot.

Finally, the Arak is filled in an elegant blue bottle, reflecting its exquisite nature, and protecting this unique product from UV light.

Recommended Mix:
1/3 Arak + 2/3 cold water + Ice

Pairing:
Arak goes best with Arabic and Mediterranean cuisines such as Mezze, Mixed Grill and any fish dish.