The pristine ambrosia-like qualities of Sri Lanka’s unique coconut arrack can be traced back many centuries, finding mention in early literature – “liquor drawn from the coconut flower”. This renowned beverage is steeped in legend and tradition, making it one of the most celebrated offerings from Sri Lanka to the world.
Sri Lankan coconut arrack is undeniably one of the purest naturally derived alcoholic beverages in the world, distilled through a natural fermentation process. Sri Lanka has perfected the technique of making coconut arrack through the years. Today, it has acquired the perfect balance for the discerning palate and coconut arrack reigns as the alcoholic beverage of choice in the country.
The initial step in the process of making coconut arrack is toddy tapping, an age-old vocation which is passed down from father to son. Toddy tapping is as much an intricate art as it is a science. Toddy tappers manually extract the toddy from coconut trees, which are coupled and girdled by skillfully rappelling from tree to tree. Coconut sap or toddy is obtained by tapping the unopened coconut flower for its nectar. Thereafter the toddy is collected in earthenware pots.
After fermentation and the filtration process, the liquor is poured into massive casks made from wood of the Halmilla tree (Scientific Name: Berrya cordifolia) and carefully transported to ofactories for distillation. The process of distillation involves two stages; continuous distillation (patent still distillation) and pot distillation. This distillation process is usually completed within 24 hours. The purified spirit comes out with the distinctive flavour of arrack.
Arrack has an unique flavour and is the base of various cocktails that you can try in Sri Lanka: Ceylon sailor ( arrack, passion fruit ice and soda) is one of the ones that you can try.
Fresh up with tripsntricks.ro!