Four Iranian expatriates in New York have begun distilling aragh sagi, a traditional Persian alcoholic beverage that remains prohibited in Iran. The group, responding to demand from American bars and specialty stores, is introducing the spirit to a wider U.S. audience. Aragh sagi, a type of anise-flavored liquor, has gained modest traction among enthusiasts of Middle Eastern cuisine and drink.
The production takes place in a small distillery in Brooklyn, where the partners aim to preserve the cultural and historical significance of the drink while adapting it to local regulations. The name, which translates roughly to "dog's aragh," refers to a particular style of the spirit known for its potency. In Iran, alcohol is banned under Islamic law, making the drink unavailable legally.
The founders say their project is partly a response to the current turmoil and conflict in Iran, which has led many expatriates to seek ways to maintain ties to their heritage. By crafting aragh sagi in New York, they provide a legal avenue for experiencing a product otherwise inaccessible in their homeland. Industry insiders note that the spirit has potential to join the growing category of artisanal liquors inspired by global traditions.
While the product is still relatively niche, it has appeared on menus at select restaurants and in retail outlets specializing in international beverages. The distillers emphasize that their operation complies fully with U.S. alcohol production laws and that their product is intended for responsible consumption. The venture highlights the complex relationship between cultural identity, regulation, and commerce in the global diaspora community.