TAANAYEL, Lebanon — Bobbing up and down in the circles of the folk dance dabkeh and eating a rich assortment of dips, meats and vegetables known as mezze, hundreds of people celebrated a drink that makes both dabkeh and mezze more enjoyable, the anise-based spirit Arak.

The small town of Taanayel's Festival de L'Arak, now in its fourth year, was held June 15-16 in the Bekaa Valley. Run by Arcenciel, a Lebanese nongovernmental organization that promotes diversity and development, at the organization’s EcoLodge hotel, the event celebrated the long history and unique cultural role of Lebanon’s national drink.

Served with two-thirds water and ice, the liquor is similar to but — as arak producers quickly and forcibly point out — still distinct from other anise-based drinks like the Greek ouzo or Turkish raki.

It is made by crushing grapes and distilling them into alcohol using a copper contraption called an alembic. In the second or third distillation the all-important anise is added, giving the drink its distinct taste. Once the distilling is done, the liquid is placed into large clay jars to make the taste smoother. Small changes to the process lead to a wide variety of outcomes, and the alcohol content varies between 50% to as high as 80% when homemade.