Leyla Arak: The First Arak Distilled in California
Leyla Arak is crafted with utmost care and passion. At the heart of our production lies a meticulous process, perfected over generations to bring you an unparalleled spirit.
Our process begins with grapes sourced from California's Central Valley, which are transformed into natural wine and then distilled into a high-proof grape brandy (spirto). This spirto is the foundation of Leyla Arak. Through a careful process of dilution and triple-distillation with real anise, Leyla Arak is refined with each step, achieving a captivating balance.
Distilled to proof at 53% ABV, the arak is then cooled to allow the flavors to settle and meld. A minimum six-month aging period adds depth and complexity, creating a tapestry of flavors that unfold with each sip. Finally, after months of anticipation, Leyla Arak is ready to be bottled.
Each bottle represents our unwavering commitment to craftsmanship and embodies our family's legacy. It is a testament to the timeless artistry and passion that create a spirit of unrivaled quality.
Step 1: From Grape to Spirit
We start with premium grapes from California’s Central Valley, naturally fermented into wine and distilled into high-proof grape brandy (spirto)—the foundation of Leyla Arak.
Step 2: Infusing Real Anise
The spirto undergoes a meticulous triple distillation with real anise, ensuring a smooth, aromatic, and well-balanced spirit.
Step 3: Perfecting the Flavor
Distilled to 53% ABV, Leyla Arak is then cooled and aged for six months, allowing the flavors to settle, deepen, and achieve an exceptional smoothness.
Step 4: Bottling the Legacy
After months of refinement, Leyla Arak is bottled, capturing generations of craftsmanship and passion in every sip.
