The outstanding example of arak, Lebanonís national drink, is made with the finest grape alcohol, to which aniseed from the Al Heenah area of Mount Hermon (considered the finest aniseed in the world) is added. The spirit is distilled to release the purest arak, which is then aged for two years in clay jars. Served with water and ice.
This pure grape alcohol is redistilled in a specially designed alembic in France with the aniseed. Ksarak's innovative technique discloses the heart of the arak through an independent pipe to obtain the real "pure flower". Finally, this spirit is refined to release the purest and healthiest arak. Ksarak is finally matured for two years in clay jars manufactured in Beit Chebab following ancestral norms.
|Lebanese wine tradition dates back 5,000 years, when the ancient inhabitants of Lebanon, the Phoenicians, first began tending vineyards. The Phoenicians exported wine to ancient Egypt, Rome, Greece and Carthage; introducing the world to viticulture and oenology. Lebanon is also said to be the place where Jesus performed the miracle of turning water into wine.
Chateau Ksara has preserved Lebanon’s rich wine making heritage for over 150 years, laying down the foundation for Lebanon’s modern wine making industry. Founded in 1857 by Jesuit Priests who produced the country’s first dry red wine, Chateau Ksara is Lebanon’s oldest, largest and most visited winery, attracting some 40,000 visitors per year.
As Lebanese vintners increasingly attract international acclaim, and wine tourism begins to flourish, Chateau Ksara leads the wine making industry with its respect for tradition and commitment to modernity.