Ramadan and Liquor: A Complex Relationship in Culture and History

Understanding Ramadan and Its Cultural Significance

Ramadan, the holiest month in Islam, is a time of fasting, prayer, and reflection observed by millions worldwide. From sunrise to sunset, practicing Muslims refrain from food, drink, and other indulgences, emphasizing spiritual growth and self-discipline. Given this, alcohol—prohibited in Islam—is generally absent from Ramadan observances. However, the historical and cultural intersections between Islamic traditions and liquor production are more intricate than one might think.

The Historical Role of Distillation in the Islamic World

While alcohol consumption is forbidden in Islam, the advancement of distillation owes much to the Muslim world. During the Islamic Golden Age (8th–14th centuries), scholars in the Middle East and North Africa refined distillation techniques, initially for medicinal and perfumery purposes. The Arabic term “al-kohl” (الكحل), which refers to a distilled substance, eventually lent its name to the modern word “alcohol.”

Persian and Arab alchemists like Jabir ibn Hayyan and Al-Razi made groundbreaking contributions to the distillation process—techniques that would later influence the production of spirits such as whiskey, brandy, and gin. While their work was intended for scientific and medicinal uses, European traders and monks adapted these methods to develop some of the most well-known liquors today.

Liquor Traditions in Muslim-Majority Regions

Despite religious prohibitions, alcoholic beverages have historically existed in certain Muslim-majority regions due to cultural and historical influences. Examples include:

• Arak (Middle East & North Africa): A traditional sweet anise-flavored spirit still produced in Lebanon, Syria, and Turkey.

• Raki (Turkey): Similar to arak, this spirit has deep historical roots, though it is typically consumed outside of religious contexts. Turkish Raki is similar to Arak, sweet and anise, not to be confused with Albanian/Montenegro Raki, which is more like Italian Grappa.

• Boukha (Tunisia): A distilled fig liquor enjoyed by some communities in North Africa.

These spirits, while popular among non-Muslim populations and in secular settings, are generally not associated with Ramadan itself.

Non-Alcoholic Drinks During Ramadan

While liquor has historical ties to the Islamic world, Ramadan beverages focus on hydration and nourishment. Some of the most traditional drinks enjoyed during iftar (the evening meal) include:

• Jallab (Middle East): A sweet mix of date syrup, rose water, and pine nuts.

• Tamar Hindi (Egypt & Levant): A tamarind-based beverage known for its tart and refreshing flavor.

• Sobia (Egypt & Saudi Arabia): A milky, lightly fermented rice and coconut drink, sometimes resembling the depth of a well-aged liquor—minus the alcohol.

Final Thoughts: Respecting Culture and Tradition

Ramadan remains a deeply spiritual time that does not traditionally involve alcohol. However, the Islamic world’s historical influence on distillation and the modern growth of alcohol-free alternatives highlight the nuanced relationship between faith, science, and beverage culture. 

Looking for Authentic Spirits?

At Arthur Cantina Wine & Liquor, we specialize in rare and boutique liquors, including traditional spirits from regions with deep historical ties to distillation. While we respect the traditions of Ramadan, we also appreciate the artistry behind the beverages that have shaped history.

🔗 Explore our collection at arthurcantina.com