Arak is a strong anise-flavored alcoholic drink that originated in the Middle East. It is made through distillation from various raw materials including milk, rice, grapes, and dates, with an alcohol content of around 40%.
How it is made
Arak is a product of distillation requiring specialized knowledge and equipment. The raw materials can vary widely, including mare's milk, cow's milk, rice, grapes, dates, and palm juice. Anise seed oil gives the mixture its characteristic milky color when mixed with water or ice.
History
The drink has been known since at least the 17th century, as evidenced by Evliya Çelebi's records from 1630. He mentioned around 300 artisans in 100 workshops involved in arak production in Istanbul, listing various types including wine, banana, mustard, lime, cinnamon, clove, pomegranate, hay, and anise seed arak.
Types and styles
Arak varies by country and region in strength, raw materials, and production methods. In the Middle East, similar drinks are known under different names like araka, araki, and ariki. In Central Asia, nomadic peoples make it from fermented mare's milk (kumis), while in Uzbekistan, Tajikistan, and Turkmenistan, it was produced according to Persian recipes. Similar anise brandies are found throughout the Mediterranean under names like rakia, mastika, and ouzo.
Adapted from the Russian Wikipedia article Арак (напиток), available under CC BY-SA 4.0.