Anise-flavored spirit distilled by Massaya at the Massaya Tanaïl property in Beqaa Valley, LebanonBase eau-de-vie distilled from dry-farmed, indigenous white Obeïdi grapes grown on Massaya’s Faqra property in Mount Lebanon and harvested from late-September into early OctoberGrapes are mechanically crushed and the juice is fermented in stainless steel using indigenous yeastDistilled three times in lidded copper pot stills fabricated by the Tartoussi family in TripoliStills are heated by vine wood; fresh green aniseed is added to the final runThe aniseed is grown using organic practices in the village of Hiné on the Syrian slopes of Mount HermonAniseed is macerated in the eau-de-vie for approximately 15 hours before the third distillationThe final distillate is aged for approximately 2 years in 70-liter clay amphorae made by potters in the Mount Lebanon village of Beit ChebabProofed with well water from the estate before bottlingMedium-bodied, dry and persistent, with notes of bright green fennel and shades of anise accentuated with spearmint and spicily pungent black licorice, supported by a waxy mouthfeelNo added sugarNon-chill filtered; 50% ABV