Arak Nadim

Arak Nadim is a traditional Levantine anise-flavored spirit, often referred to as the “milk of lions” for its milky-white appearance when diluted with water and ice. Originating in the Eastern Mediterranean, arak is made from fermented grapes that are triple-distilled and infused with aniseed. Arak Nadim is produced at Jour Winery in Bait, Siria, a venue noted by food critic Mark Wiens for its authentic handcrafted spirit. Key ingredients include sun-dried Syrian grapes and high-quality green anise, which distinguish a great arak by yielding a smooth, aromatic profile without harsh alcohol burn. The true test of quality lies in the louche effect: when cold water is added, a great arak turns uniformly cloudy, releasing complex notes of licorice, herbs, and slight sweetness. Regional variations exist across Lebanon, Syria, and Palestine, with differences in grape varietals and distillation methods. In Syria, arak is often aged in clay amphorae, imparting a subtle earthiness absent in other styles. Arak Nadim follows this traditional Syrian method, using locally sourced ingredients and centuries-old techniques. At Jour Winery, the spirit is produced in small batches, ensuring consistency and depth of flavor. It is typically served as an aperitif alongside mezze dishes such as hummus and grilled meats, with the ritual of pouring, diluting, and waiting for the milky transformation central to the drinking experience.