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Arrack Production

Fermentation begins immediately as toddy tappers collect the sap from coconut flower buds, which contains high levels of sugar and yeast. This sap ferments into an alcoholic liquid called toddy within 4 hours in clay pots placed under the buds. Distillation then occurs in two steps - the first produces a low wine with 20-40% alcohol, and the second produces raw arrack at 60-90% alcohol. Arrack may then be aged, filtered, blended with water, and sometimes neutral spirits, before being distributed as brands that are primarily available in Sri Lanka, the UK, and US. Coconut arrack is commonly consumed neat, on the rocks, or mixed with ginger beer, soda water, lime juice, or

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Charith Liyanage
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1K views1 page

Arrack Production

Fermentation begins immediately as toddy tappers collect the sap from coconut flower buds, which contains high levels of sugar and yeast. This sap ferments into an alcoholic liquid called toddy within 4 hours in clay pots placed under the buds. Distillation then occurs in two steps - the first produces a low wine with 20-40% alcohol, and the second produces raw arrack at 60-90% alcohol. Arrack may then be aged, filtered, blended with water, and sometimes neutral spirits, before being distributed as brands that are primarily available in Sri Lanka, the UK, and US. Coconut arrack is commonly consumed neat, on the rocks, or mixed with ginger beer, soda water, lime juice, or

Uploaded by

Charith Liyanage
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
  • Production Methodology

Production Methodology

Fermentation
Arrack is a unique alcohol. Other than water, the spirit is comprised of a single ingredient, the sap of
flowers from coconut trees. Every morning, men (known as toddy tappers) climb into the tops of coconut
trees to cut the unopened flower buds. The sap begins to flow and its high concentration of sugar and
yeast prompts a natural fermentation process that begins immediately in clay pots placed beneath each
flower bud. Within 4 hours the mildly alcoholic liquid (called toddy) collected in the clay pots is emptied
into vats made from wood of the Halmilla tree.
Distillation
Distillation generally follows a two-step process involving pot stills, continuous stills, or a combination of
both. The first distillation step results in low wine with an alcohol content between 20 to 40%. A second
distillation results in raw arrack with an alcohol content of 60 to 90%.
Aging & Blending
Depending upon the brands flavor profile, arrack may undergo additional distillation, filtering, or aging in
Halmilla barrels before blending with water to a final alcohol content between 33 to 50%. Premium blends
maintain their single ingredient composition; no other ingredients are added. Cheaper blends are often
mixed with neutral spirits.
Manufacturers and Brands
Sri Lanka has three large manufacturers of Arrack (DCSL, IDL & Rockland) comprising 91% of the total
production. Brands include VSOA, VX, Extra Special, Double Distilled, Old Arrack and White Label.
While widely available in Sri Lanka, the distribution of arrack outside of Asia is limited to the UK (Ceylon
Arrack) and the US (VSOA - Very Special Old Arrack).
Drinks made with Arrack
Coconut Arrack is traditionally consumed neat, on the rocks, or with ginger beer, a popular soda in Sri
Lanka. Popular mixers include cola, soda water, and lime juice. Arrack may also be used as a unique
substitute in cocktails traditionally mixed with rum or whiskey.

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