Masada Arak Jabalna (750 ml)

In Mi'ilya, Israel, our factory called " MASADA" is located.

At MASADA we produce our excellent arak. We select exclusively the finest white juice- filled grapes which is ideal for the making of arak.

The grapes are hand – harvested on September, mechanically destemed and gently crushed in a mechanized pressed to obtain the best juice.

Our on-site eonologist conduct a fermentation of about 15 days. After a period of  rest, the white wine is put into traditional copper stills for the distillation . The heat for the slow distillation process is ensured by gentle vine wood embers.

The alcoholic vapors migrate through the copper pipe of the still, through a cooling device  . Then the alcohol from the wine condenses and drip  into a vat. The first distillation create   the gift of alcohol, the second removes impurities and leaves the " heart" of the alcohol, while the third gives the arak it's purity and distinction. We combine the third distillation with the maceration of the very best organic aniseed.

Our factory and products are kosher.

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Me’ilya, ISRAEL—The aromatic smell of anise, a close olfactory cousin of licorice, was already evident in the parking lot, tucked in the middle of an industrial park in this Arab-Christian village in northern Israel. It was the only real indication, aside from one actual faded sign, that here, inside a small modified garage, was a boutique distillery producing some of the world’s finest arak. 

Made from fermented grapes and the anise spice, arak is an alcoholic spirit—clear, colorless, and potent. It is indigenous to the Levant, a geographic area of the Middle East roughly corresponding to Lebanon, Syria, Israel, Palestine, and Jordan, and a close relation to its Mediterranean cousins ouzo, sambuca, and raki. The distillery, now six years old, was the brainchild of two brothers, Jeryis and Wadia Hadid, native sons of Me’ilya, as well as Shukri Hayak, who was decidedly not. 

https://www.thedailybeast.com/the-coolest-distillery-in-israel