Discover the bold tradition of the Levant with Arak Shellelet Zahle, an authentic Lebanese arak crafted in the heart of Zahle, Lebanon. This anise-flavored spirit is distilled from the finest grape wine and infused with premium green aniseed to deliver a bold, aromatic, and smooth Mediterranean experience. Revered for its crisp and clean finish, this arak is a staple of Middle Eastern celebrations and Mediterranean cuisine.
Whether you're enjoying it with mezze, seafood, or grilled lamb, Arak Shellelet Zahle brings the warmth of Lebanon to your glass. This 100-proof (50% ABV) arak is triple-distilled for exceptional clarity and flavor, offering a rich licorice-forward profile that transforms beautifully with a splash of water.
From casual drinkers to connoisseurs of Mediterranean spirits, this artisanal arak is a must-have addition to your home bar or gifting list.
100% Authentic Lebanese Arak from Zahle
Distilled from premium grape wine and natural aniseed
50% ABV / 100 Proof
Triple-distilled for purity and smoothness
Traditional production methods
Perfect for Mediterranean food pairings
Clear until mixed with water—then transforms to milky-white (louche effect)
No additives or artificial flavors
Aroma: Rich anise and black licorice with subtle herbaceous undertones
Palate: Intense licorice flavor, creamy mouthfeel, dry and peppery finish
Finish: Long, warm, and refreshing with a persistent anise note
Traditional Way: Mix 1 part arak with 2 parts cold water, then add ice
Pairings: Ideal with grilled meats, kibbeh, tabbouleh, hummus, and seafood
Glassware: Best served in a small narrow glass or traditional arak glass
Q: What is arak made from?
A: Arak is made from distilled grape wine and flavored with natural aniseed.
Q: How strong is Arak Shellelet Zahle?
A: It’s 50% ABV (100 proof), making it a strong, flavorful spirit.
Q: Does arak contain sugar or artificial flavors?
A: No, this is a completely natural product—free of additives.
Q: Why does arak turn cloudy when mixed with water?
A: That’s the louche effect—caused by essential oils from the anise reacting with water.
