Ceylon Arrack is a wonderful artesan spirit distilled from the sap of the coconut flower and aged in traditional Sri Lankan Hamilla hardwood. Ceylon Arrack has been trademarked since 1924.
The sap from coconut flowers is hand collected by nimble workers known as "toddy tappers" who can be seen early in the morning scaling the large coconut trees.
The sap is the juice that would have turned the coconut flower into a coconut. The sap from 4-6 trees needs to be collected to produce just one bottle of Ceylon Arrack.
The sap has its own natural yeast and it starts the fermentation process naturally. The alcoholic liquid must be distilled within 24 hours.
Arrack is one of the very few spirits in the world which is the result of a process involving 100% natural distillation.
The raw distilled spirit is left to age in special Hamilla oak barrels. This process is carefully monitored to ensure the natural flavours are enhanced and not overtaken by woody notes.
Well, what does it taste like? It's served in some of London's most fashionable restaurants. The late food and travel writer Anthony Bourdain described it as tasting like "a marriage of bourbon and rum, but with a stronger, burning kick and a mysterious bouquet".
Serve with coconut water!
Bottle Size: 70cl