produced exclusively from white obeïdi grapes (a native to Lebanon varietal) and green organic aniseed. Triple-distilled in a traditional process using copper stills heated by fragrant fires of vinewood. Aged in ancient clay jars (amphorae) for an average of 2 years. Best served on the rocks or crushed ice, often also served diluted with fresh water as an aperitif, as a digestif, along meals as well as in a multitude of delightful cocktails.