Aragh Sagi

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Aragh Sagi
Type Spirit
Alcohol by volume at least 65%
Proof (US) at least 130
Colour Transparent
Ingredients Grape pomace, Aniseed (flavouring)
Related products Arak, Rakı, Absinthe, Ouzo, Pastis, Sambuca

Aragh Sagi (Persian: عرق سگی) literally meaning "Doggy distillate" is a type of Iranian moonshine. This distilled alcoholic beverage usually contains around 70% alcohol. However, since it is produced illicitly, it may contain more or less alcohol, at times even reaching 90%. A high quality Aragh Sagi tastes similar to Grappa. It is also known as Persian vodka[1][2] in the Western countries. It is usually produced in homes from fermented raisins. Its production and possession by ordinary citizens is considered illegal in Iran (which is the case for all alcoholic beverages). Prior to 1979 revolution in Iran this product had been produced traditionally in several cities of Iran such as Yazd. Since it was outlawed after 1979, it became a black market and underground business. Today, Aragh Sagi is widely considered a cheap alcoholic beverage that consumers choose due to lack of other available alternative options.

Aragh (also arak) generically refers to a set of aromatic liquids that are produced by distillation from herbs and seeds, for example mint or anise. Alcoholic aragh is produced from raisins, dates or some other substance. Aragh-e Sagi (Persian: عرق سگی, literally "doggy arak" from sag = dog in Persian) is a purer and stronger sort of Iranian arak distilled from raisins but without anise.

Etymology

Back in 1960's the Meikadeh company produced Aragh which had a picture of a Dog -a Beagle- on the bottle as a Trade Mark, and soon public started referring to it as "Aragh Sagi" or "Doggy Aragh", and the name stuck.[citation needed]

Aragh khori, or the Persian drinking session, requires certain rites and rituals usually dictated by the region and the position and age of the participants. Generally speaking, however, the proceedings include considerations for the distributor of the drink, the size and quality of the cups, the participants' turn to drink, and the toasting ceremony.[clarification needed]

References[edit]

  1. ^ Entry on "Persia" in J. Robinson (ed), "The Oxford Companion to Wine", Third Edition, p. 512-513, Oxford University Press 2006, ISBN 0-19-860990-6
  2. ^ Hugh Johnson, "The Story of Wine", New Illustrated Edition, p. 58 & p. 131, Mitchell Beazley 2004, ISBN 1-84000-972-1

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