Anise, alcohol and specially treated water are the basic ingredients. They boil in the still to a vapor that is collected externally by condensation into high degree of liquid Arak. The bulk is then brought down to bottling strength which is around 100 proof. After a period of aging, the Arak is filtered and bottled, to be consumed in a unique matter of adding water until the Arak in the glass is whitened and ice is added to it to make the best tasting drink.