Kawar Arak is produced from natural Syrian aniseed, 100% grape alcohol made from sweet white grapes from the Galilee, and purified water. These three expensive, natural and quality ingredients, when combined with advanced know-how and technology, produce a premium, methanol-free arak. The use of automated distillation and measuring technology requiring no human intervention ensures that each drop in every bottle has the same consistent taste. Indeed, there is no difference between the first and millionth bottle produced. Such high standards bring arak production to a new and higher level.
The Kawar plant employs a food engineer and food technologist responsible for product development. The factory also has a sophisticated R&D lab and quality assurance (QA) system.
Kawar Delicate Premium Green 45%
Kawar Premium Red Classic 50%
Kawar Premium Black 53%
The products are marketed throughout Israel in top restaurants, bars, pubs, wine stores and gourmet food chains. Kawar Arak is produced with the approval of the Israeli Ministry of Health and under rabbinical supervision.
Kawar Arak earned a gold medal at the prestigious 2010 Terravino Mediterranean International Wine & Spirit Challenge competition, and at International Wine & Spirit Competition held in London on July 2011.
Pased from generation to generation
The Kawar family* is one of the most well established and influential families in Jordan and Israel.
The family began producing arak (rantus) in Jordan about 70 years ago in a small factory established by the family grandfather Iskandar Kawar.