Persian Raisin Aragh

• Small batch unaged raisin eau-de-vie produced by SAG in Brooklyn, New York
• Distilled at Nahmias et Fils Distillery in Yonkers, New York
• Distilled from sundried Thompson Seedless raisins sourced from Lion Raisins in Selma, California
• Raisins are rehydrated in water for 2–3 days and combined with organic cane sugar; the must is then crushed with an industrial immersion blender
• Fermented for 2–3 weeks with Lalvin V1116 yeast (a vigorous wine yeast strain) in a closed-top fermenter
• The mash is pumped directly into the still along with additional water to reach a total volume of 1000 liters
• Distilled in a single pass on a copper pot still topped with a 3-plate column
• The eaux-de-vie is proofed post-distillation and immediately bottled
• Packed with the mellow, mildly oxidative sensations of oozing, golden raisins plus background notes of wet stone and vine stems on a broad, sumptuous palate. Restrained proof shows on a finish that is long, light, and satisfyingly more-ish.
• No additives
• Non-chill filtered; 40% ABV

Produced with minimal intervention, this elegant, contemporary raisin eau-de-vie maintains the essential character of aragh sagi (a traditional Persian spirit enjoyed in underground settings in Iran). Landing somewhere on the palate between grappa and thoughtfully crafted unaged spirits from the worlds of agave, rum, and even new-make corn whiskey, SAG is the only traditional aragh sagi made commercially in the United States, and one of barely a handful produced worldwide. Easy to enjoy neat or on ice, possibly dressed up with a twist, SAG also finds ready application in a variety of sours—especially if pomegranate is involved.