Iran's Banned Spirit Reborn in NYC

Until the Iranian Revolution in 1979, aragh sagi, a liquor distilled from raisins, was widely consumed. Its production and consumption were subsequently banned, forcing it underground where it became available only on the black market, often with dangerous risks of methanol poisoning.

Four Iranian friends living in New York City, nostalgic for this taste of home, decided to bring it back commercially. They launched SAG two years ago, a homage to their homeland's spirit. The initial 300 bottles sold out quickly, primarily to members of the Iranian diaspora seeking a connection to their roots.

Today, SAG is available in over 30 New York City establishments and sold in stores across New York, California, and Georgia. The producers note the emotional impact the drink has on customers, some of whom have not tasted it in decades. For many, aragh sagi represents more than just a drink; it embodies a longing for home and a hopeful outlook for Iran's future.

To ensure safety and quality, SAG partnered with Nahmias et Fils, a distillery in Yonkers, NY. This collaboration ensures the spirit adheres to strict U.S. safety regulations, a stark contrast to the perilous conditions of illicit distillation in Iran, where alcohol poisoning has led to daily hospitalizations and deaths. The production involves fermenting and distilling raisins, resulting in a crisp, clear, and slightly sweet liquor.

Aragh sagi, colloquially meaning 'dog' due to a past brand's label, is distinct from vodka, anise-flavored arak, or Southeast Asian arrack. Its flavor profile, with notes of molasses, caramel, and rosewater, is more akin to grappa or pisco but is more intense. It is enjoyed straight, on the rocks, with lemon, or incorporated into cocktails, pairing well with traditional Iranian flavors like pomegranate and saffron.