what is arrack

Arrack is a distilled alcoholic drink commonly produced in India, Sri Lanka, and Southeast Asia. It is made from the fermented sap of coconut flowers or sugarcane, and sometimes with grain or fruit depending on the country of origin.

Arrack has a diverse history and is associated with various Latin alphabet forms such as arak, araki, ariki, raki, raque, rac, and rak. The term “arrack” has been used to describe a range of distilled alcohols produced across Asia and the eastern Mediterranean, with different countries naming their own versions.

In India, arrack was banned in certain states, while in Indonesia, Batavia-arrack is a popular type.

Arrack has also been historically consumed in places like St. Helena, Sweden, Finland, and the US.

The word “arrack” is believed to have originated from the Arabic word “arak,” meaning ‘distillate,’ and has been associated with various ingredients and production methods across different regions.

what are the different types of arrack

The different types of arrack include Batavian and Ceylon arrack.

Batavian arrack is made in Java and is similar to rum, but with the addition of fermented red rice, giving it a unique flavor profile.

On the other hand, Ceylon arrack is produced by distilling palm sap, resulting in a more delicate spirit with a fresh, floral finish.

These two styles are the most widespread, but there are many other varieties found in countries like India and the Philippines.

Arrack can vary in color, taste, and production methods, with some types being clear or cloudy, mild or sweet, and dark or light.

It can be enjoyed neat, on the rocks, or mixed into cocktails as a substitute for rum, offering a versatile drinking experience.

what is the difference between batavian and ceylon arrack

Batavia Arrack is a heavy, funky uncle of dark rum, oily and unrefined, rich both in pleasant flavors and harsh impurities. It is made in Java, Indonesia, from fermented molasses and red rice. The rice is malted, made into cakes, and used to start the fermentation process, contributing to the arrack’s distinctive flavor.

Batavia Arrack is a type of rum but is distinguished by the special red Javanese rice.

Historically, it was traded by the Dutch East India Company and was popular in 18th century London as the original base spirit for punch.

Today, China and Sweden are the main customers for Batavia Arrack, which is usually exported at 40-50% .

Ceylon Arrack, on the other hand, is a more refined and subtle spirit, with hints of cognac and rum character and a wealth of delicate floral notes.

It is distilled from palm sap in Sri Lanka, specifically from the sap of the coconut palm.

The sap is harvested by cutting the flowers from the tree and collecting the free-flowing sap.

No yeast is added; instead, the sap ferments naturally due to airborne yeast spores.

Ceylon Arrack is often aged in Halmilla vats for up to 15 years, giving it a smooth and subtle flavor. It is the main ingredient in traditional punch and is popular in Europe and the US

In summary, Batavia Arrack is a heavier, funkier spirit made from molasses and red rice in Java, while Ceylon Arrack is a more refined, delicate spirit made from palm sap in Sri Lanka.

Both have distinct flavors and uses in various cocktails and punches.

what are the main ingredients used in batavian and ceylon arrack

Batavia Arrack is made from molasses, a by-product of sugar processing, on the Indonesian island of Java.

It is distinguished by the special red Javanese rice which is malted, made into cakes, and put into the molasses. Yeast spores on the dried cake of rice start fermentation and contribute to the arrack’s distinctive flavor.

The fermented molasses and rice mixture is then distilled in pot stills.

Historically, Batavia arrack was traded by the Dutch East India Company and was popular in 18th century London as the original base spirit for punch.

Today, China and Sweden are the main customers for Batavia arrack, with Sweden buying in bulk for blending to make Swedish Punsch

Ceylon Arrack, on the other hand, is made by distilling palm sap in Sri Lanka.

The sap, called toddy, is collected by Toddy Tappers who shimmy up the tree trunks and move between trees on ropes to cut the flower stems and fit receptacles to collect the sap.

The sap starts to ferment naturally and must be distilled within hours of its collection.

The distillate is aged in Sri Lankan Halmilla wood.

Ceylon Arrack is known for its delicate floral notes and is often aged in Halmilla vats for up to 15 years.

what are the botanicals used in batavian arrack

The botanicals used in Batavia Arrack include dried cakes of red rice that are malted and put into the molasses during the production process.

These dried cakes of red rice contain yeast and other fungi spores that trigger the fermentation process, contributing to the distinctive flavor of Batavia Arrack.

The yeast spores on the dried cake of rice start fermentation and play a crucial role in the development of the arrack’s unique flavor profile.

Additionally, Batavia Arrack is distilled from molasses, a by-product of sugar processing, and water, making it a complex and flavorful spirit with a rich history and cultural significance.