Arrack

Arrackis adistilledalcoholic drinktypically produced inSri LankaandSoutheast Asia, made from thefermentedsap of coconut flowers orsugarcane, and also with grain (e.g. red rice) orfruitdepending upon the country of origin. It is sometimes spelledarak,or simply referred to as 'rack or 'rak.It is not to be confused with theanise-flavoreddistilled spiritcalledarakor araq. In many parts of India arrack is colloquially known as "desi daru".
There are two primary styles of arrack that are very different from one another:Batavia arrackis often clear in color but has a flavor profile more similar to dark rum, with a distinctive "funk" or "hogo" imparted to it from fermented red rice. Sri Lankan (Ceylon) arrack, by contrast, is a more refined and subtle spirit. It has hints of cognac and rum character and a wealth of delicate floral notes. Both styles are also made "in house" by local citizenry and can be more akin tomoonshinein their presentation.
Straboreports Indians made a beverage from rice which is known as arak.Arrack predates all "New World" spirits, as it is a parent toaguardiente(which was, in turn, the parent ofrum, rhum agricole, and ron).Genoese merchants made the spirit as a byproduct of their sugar cane production in the Canary Islands. Besides making sugar, they produced arrack instead of importing it for their growing list of customers. Other early arrack was distilled from molasses and water, using dried cakes of red rice and botanicals that contain yeast and other fungi to trigger the fermentation process (this technique can be traced back thousands of years to China and even predates the birth of distillation).It is also claimed to have been distilled in India in 800 BC, but whilepalm wineand fermented sugar-cane drinks were being made around this time period not all believe that formal distillation was taking place.
Outside Asia, the spirit was a common ingredient in the proliferation of Indian alcoholicpunch, and was particularly popular in Holland and Sweden. It was the first distilled spirit consumed in the continental US, in the colonies of New Sweden and New Netherland,but is now mostly confused with the more common and similar spelled anise-flavored spiritarak.
Regardless of the exact origin, arrack has come to symbolize a multitude of largely unrelated, distilled alcohols produced throughoutAsiaand the eastern Mediterranean. This is largely due to the proliferation of distillation knowledge throughout the Middle East during the 14th century. Each country named its own alcohol by using variousLatin alphabetforms of the same word which was synonymous with distillation at the time (arak, araka, araki, ariki, arrack, arack, raki, raque, racque, rac, rak).1864English and Australian Cookery Bookdescribed arrack as "a spirituous liquor from the East Indies. This term, or its corruption, rack, is applied to any spirituous liquor in the East. The true arrack is said to be distilled fromtoddy, the fermented juice of the coconut flower. It is however, frequently distilled from rice and sugar, fermented with the cocoa-nut juice."
Arrack was banned in the states ofKeralain 1996,andKarnatakaon 1 July 2007.
Within Indonesia itself, the termarakis still widely used to describe arrack. Arak (or rice wine) was a popular alcoholic beverage during the colonial era.It is considered the "rum" of Indonesia because, like rum, it is distilled from sugarcane. It is apot stilldistillation. To start the fermentation, local fermentedred riceis combined with localyeastto give a uniqueflavorandsmellof the distillate. It is distilled to approx. 70% ABV. Like rum, Batavia-arrack is often a blend of different original parcels.
One of the longest established arrack companies in Indonesia is the Batavia Arak Company (DutchBatavia-Arak Maatschappij), which was already in business by 1872, became a limited liability company in 1901, and was still operating in the early 1950s. The Batavia Arak Company also exported arack to the Netherlands and had an office in Amsterdam. Some of the arrack brand produced by Batavia Arak Company were KWT (produced in the Bandengan (Kampung Baru) area ofold Jakarta) and OGL.Still commonly available in Northern Europe and Southern Asia, Batavia-arrack can be difficult to find in the United States.Batavia-Arrack van Oostenis a more recently available brand.
Batavia-arrack is said to enhance flavor when used as a component in other products, such aspastries(like theFinnishRuneberg torteor theDresdner Stollen), or in theconfectioneryand flavor industries. It is used in herbal and bitter liqueurs, and as a component in alcoholic punches (such aspunsch, regent punch,royal punch,and black tea-port milk punch).
Its use in punch was noted by early American bartender Jerry Thomas: "Most of the arrack imported into this country is distilled from rice, and comes from Batavia. It is but little used in America, except to flavor punch; the taste of it is very agreeable in this mixture. Arrack improves very much with age. It is much used in some parts of India, where it is distilled from toddy, the juice of the coconut tree".
In Indonesia, arrack is often created as a form ofmoonshine.
Indonesian arak containing methanol has caused both local and tourist deaths frommethanol toxicity.Arak plays a socially and culturally important role in Balinese society, where it is often diluted with water, shared with friends, or drunk in small quantities during religious ceremonies. However, with the growth of tourism, the need for cheap alcohol, and increases in alcohol import taxes and regulations, arak became the spirit of choice for many mixed drinks in bars. With the growth in arak production and popularity, more deaths from methanol poisoning were reported. Arak is usually sold on the black market, without regulation, where methanol is sometimes left in the arak due to incorrect distilling methods, where insufficient heat is used to burn off the methanol component.
AFilipinoterm for distilled and undistilled alcoholic drinks in general isalak, derived from theArabicwordʿaraq.  The termarak, though, is specifically used inIlocano. They can be derived from palm sap (notablycoconut,nipa palm, orkaong palm), sugarcane, or rice. Native alcohol that are traditionally distilled includelambanógandlaksoy, which are made from the sap of palm flowers. The sap is harvested into bamboo receptacles similar torubber tapping, then cooked or fermented to produce a mildly-alcoholiccoconut toddycalledtubâ. Thetubà, which by itself is also a popular beverage, is further distilled to producelambanóg(orlaksoy, if made from nipa palm sap).
The Italian explorerAntonio Pigafettastated that the arrack that he drank inPalawanand nearby islands in 1521 was made from distilled rice wine.However, he was likely referring topangasi, a rice wine which is not distilled.
Sri Lankais the largest producer of coconut arrack and up until 1992 the government played a significant role in its production.
Other than water, the entire manufacturing process revolves around the fermentation and distillation of a single ingredient, the sap of unopened flowers from a coconut palm(Cocos nucifera).Each morning at dawn, men known astoddy tappersmove among the tops of coconut trees using connecting ropes not unlike tightropes. A single tree may contribute up to two litres per day.
Due to its concentrated sugar andyeastcontent, the captured liquid naturally and immediately ferments into a mildly alcoholic drink called "toddy",tuak, or occasionally "palm wine". Within a few hours after collection, the toddy is poured into large wooden vats, called "wash backs", made from the wood ofteakorBerrya cordifolia. The natural fermentation process is allowed to continue in the washbacks until the alcohol content reaches 5-7% and deemed ready for distillation.
Distillation is generally a two-step process involving eitherpot stills,continuous stills, or a combination of both. The first step results in "low wine", a liquid with an alcohol content between 20 and 40%.The second step results in the final distillate with an alcohol content of 60 to 90%. It is generally diluted to between 33% and 50% alcohol by volume (ABV) or 66 to 100proof. The entire distillation process is completed within 24 hours. Various blends of coconut arrack diverge in processing, yet the extracted spirit may also be sold raw, repeatedly distilled or filtered, or transferred back into halmilla vats for maturing up to fifteen years, depending on flavour, colour and fragrance requirements.
Premium blends of arrack add no other ingredients, while the inexpensive and common blends are mixed withneutral spiritsbefore bottling. Most people describe the taste as resembling "...a blend betweenwhiskeyandrum", similar, but distinctively different at the same time.
Coconut arrack is traditionally consumed by itself or withginger beer, a popular soda in Sri Lanka. It also may be mixed incocktailsas a substitute for the required portions of either rum or whiskey. Arrack is often combined with popular mixers such ascola,soda water, and lime juice.
According to the Alcohol and Drug Information Centre's 2008 report on alcohol in Sri Lanka, the types of arrack are:
Sri Lanka's largest manufacturers, listed in order based on their 2019 annual production of arrack,are:
Ceylon Arrack, a brand of Sri Lankan coconut arrack, was recently launched in the UK in 2010. It is also available in France and Germany.White Lion VSOA entered the American market soon after.
Historically arrack has been a common beverage on the island ofSt Helena, distilled from potatoes.This is likely due to influences of theEast India Company, which controlled St Helena and used it as a halfway point between India and England.
In Sweden and Finland, Batavia-arrack has historically been mixed with other ingredients in order to make Swedishpunsch(now available in prepackaged bottles). The alcohol content is normally not over 25%, although it has a high sugar content of nearly 30%. The original recipe was a mixture of arrack with water, sugar, lemon, and tea and/or spices (chiefly nutmeg).Today punsch is drunk warm (in Sweden) or cold (in Finland) as an accompaniment to yellow split pea soup (in Sweden) or green split pea soup (in Finland), or chilled as an after dinner drink accompanied with coffee (especially duringdinner partiesatstudent nations). It is used as a flavouring in several types pastries and sweets as well. The name arrak is still retained for some pastries, for examplearraksboll, whereas punsch is used for things likepunschrulle. In Finland, arrack (orrum) usually serves as one of the ingredients in the making one of the Finnish traditionalpastries,Runeberg tortes.
The word derived from theArabicwordarak(عرق,ʿaraq), meaning 'distillate'. In theEastern Mediterranean, the termarakis usually used for liquor distilled fromgrapesand flavored withanise.
Unlike arak, the word arrack has been considered by some experts to be derived fromareca nut, a palm seed originating inIndiafrom theareca treeand used as the basis for many varieties of arrack.  In 1838, Samuel Morewood's work on the histories of liquors was published. On the topic of arrack, he said: