World Spirits

Arak Bali and Brem

Indonesia

Bali's distillates: arak — Bali's rice or palm spirit (legally revived and celebrated since 2023's Arak Day), distilled by farmers in Karangasem and Buleleng; and brem, the sweet, low-alcohol rice wine of Bali and Java, offered in temples.

What it is

Bali's distillates: arak — Bali's rice or palm spirit (legally revived and celebrated since 2023's Arak Day), distilled by farmers in Karangasem and Buleleng; and brem, the sweet, low-alcohol rice wine of Bali and Java, offered in temples. Origins: arak distilling in Bali is centuries old (the word itself travelled from Arabic through Asia); brem (fermented black/white sticky rice) is temple-offering wine. Made from: arak: fermented rice or coconut/palm sap, distilled; brem: sticky rice fermented with ragi yeast, pressed. How it's made: 1) Ferment the base. 2) Arak: pot-distil (30-50%). 3) Brem: ferment and press the rice 'cake' juice; bottle young. Served: arak in cocktails at Bali's craft bars and in village ceremonies; brem in small glasses and offerings. Flavor: arak clean and fiery; brem sweet-sour and milky. Strength: arak 30-50%; brem 5-14%. Culture: Bali balances both — arak for the feast, brem for the gods. See also: Tuak.

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