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Arak is traditionally made of grapes and aniseed (the seeds of the anise plant); when crushed, their oil provides arak with a slight licorice taste. [1] Dates, figs, and other fruits are sometimes added. [2] Typically, arak is a minimum of 50% alcohol by volume (ABV), and can be up to 70% ABV (126 proof). [2] A 53% ABV is considered typical. [3 ...
One of the longest established arrack companies in Indonesia is the Batavia Arak Company (Dutch Batavia-Arak Maatschappij), which was already in business by 1872, became a limited liability company in 1901, and was still operating in the early 1950s. The Batavia Arak Company also exported arack to the Netherlands and had an office in Amsterdam.
Fancy bottled Arak Bali as souvenir.. Since ancient times, local alcoholic beverages were developed by natives in the archipelago.Some panels in 9th century Borobudur bas-reliefs depicted drink vendors, warung (small restaurant), and there is a panel depicting a building with people drinking (possibly alcoholic beverages), dancing and having fun, seeming to depict a tavern or lodging house.
The Arabic word arak (Arabic: عرق), means "distilled", other variants being araka, araki, ariki. [6] The Teleuts, who are a Turkic ethnic group living in Siberia, use the term arakı for wine and other alcoholic drinks. [7] In Ancient Greek the grape was called ῥάξ (Greek pronunciation:). [8]
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Aragh (عرق, "Arak") are aromatic liquids that are produced by distillation from herbs and seeds, for example mint or anise.Traditional Aragh Sagi that was made in Iran is only with Raisins, like the Premium Arak(Saggi) from CyrusProducts [4] distilled in the Netherlands.
Kopi luwak, also known as civet coffee, is a coffee that consists of partially digested coffee cherries, which have been eaten and defecated by the Asian palm civet (Paradoxurus hermaphroditus).
In SI units, one kilocalorie per mole is equal to 4.184 kilojoules per mole (kJ/mol), which comes to approximately 6.9477 × 10 −21 joules per molecule, or about 0.043 eV per molecule. At room temperature (25 °C, 77 °F, or 298.15 K), one kilocalorie per mole is approximately equal to 1.688 kT per molecule.