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Massaya - Lebanese Arak (750ml)


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Obeïdi grapes are fermented into wine: 13%.

Wine is distilled in Moorish-lid stills into brouilli: low grade alcohol, around 45%.

The brouilli is distilled in the Moorish-lid stills into second chauffe: medium grade alcohol, around 65%.

The second chauffe is macerated with green aniseed grown in Hiné and distilled: low grade arak, around 70%.


The arak is then transferred to ageing vessels, special jars commissioned from Beit Chabib, in which the liquid becomes a high-grade arak after the evaporation of the angel’s share – that is the low-density alcohol that prevents arak from being smooth and silky.


It is only once the arak is properly rested, matured, and diluted to 50% that it deserves to be bottled in the distinctive blue bottle of Massaya arak.