Made by triple distilling a wine made from Obeidi grapes in a vine wood fired Moorish copper still before macerating aniseed in the spirit and allowing it to rest in clay amphorae for many months. To serve, mix with water like Turkish Raki (the producer suggests 2:1, or 6:1 for a longer refreshing aperitif) and add ice. Perfect with spicy and strong flavoured mezze.

If the item details above aren’t accurate or complete, we want to know about it. Please report incorrect product info. We will not ship the products with the original boxes in order to securely pack the product.