Description
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 multitudeof delightful cocktails.
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