World Spirits

Ceylon Arrack

Sri Lanka

The coconut flower's spirit: Ceylon arrack — distilled from fermented coconut toddy (the palm flower's sap), pot-distilled and aged in halmilla wood vats — Sri Lanka's famous export since travellers praised it before whisky was a word in Asia (Marco Polo noted the palm wine of Seilan).

What it is

The coconut flower's spirit: Ceylon arrack — distilled from fermented coconut toddy (the palm flower's sap), pot-distilled and aged in halmilla wood vats — Sri Lanka's famous export since travellers praised it before whisky was a word in Asia (Marco Polo noted the palm wine of Seilan). Origins: arrack (from the same arak family) has been distilled on the island for centuries; Rockland and DCSL are the modern houses; 'old arrack' aged expressions are the connoisseurs'. Made from: coconut flower sap (toddy), fermented within hours, distilled (pot or column by house), vat-aged. How it's made: 1) Tappers climb twice daily for the sap. 2) Ferment to toddy (6-8%). 3) Distil; age in halmilla. Served: neat, with water, or in the classic arrack sour; with hoppers at dinner. Flavor: floral, coconut-honeyed, unique. Strength: 33-37.5%. Culture: the toddy tapper on his rope between palms is Sri Lanka's iconic silhouette; arrack is its bottled form. See also: the Sri Lanka cuisines collection (hoppers are its partner).

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