Four Iranian expatriates are producing a traditional spirit in New York while conflict continues in their home country. Their product, aragh sagi, is a clear Persian liquor gaining popularity across the United States.
This beverage is distilled from raisins and carries a distinct anise flavor. It is a staple in Iranian social gatherings, though its production and consumption are illegal within Iran itself.
The founders source California raisins for their base. They employ a traditional copper pot still for distillation in a Brooklyn facility. Their operation is fully licensed and regulated.
American bars and restaurants have begun featuring the spirit in cocktails. Retail stores are also starting to carry bottles. This marks a growing niche for international craft spirits.
The venture represents a cultural bridge for the diaspora. It allows Iranians abroad to connect with a taste of home. It also introduces a new audience to a part of Persian heritage.
The business navigates complex emotions tied to their homeland. They operate far from the war impacting Iran. Their work is both a commercial enterprise and a personal project.
Their story highlights how food and drink can transcend political boundaries. It shows tradition adapting in a new land. The spirit’s journey from forbidden at home to celebrated abroad is a modern narrative.
