 Two kinds of Arrack from Sri Lanka | |
| Type | Alcoholic drink |
|---|---|
| Country of origin | Indian subcontinent and Southeast Asia |
| Alcohol by volume | 33–50% |
| Proof (US) | 66–100° |
| Color | Golden brown |
| Ingredients | Fermented coconut sugar or sugarcane |
Arrack is a distilled alcoholic drink typically produced in Sri Lanka and Southeast Asia, made from the fermented sap of coconut flowers or sugarcane, and also with grain (e.g. red rice) or fruit depending upon the country of origin. It is sometimes spelled arak,[1] or simply referred to as 'rack or 'rak.[2] It is not to be confused with the anise-flavored distilled spirit called arak or 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:[3] Batavia arrack is 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 to moonshine in their presentation.
- ^ Dobbin 1996, p. 54.
- ^ Abbott, Edward (1864). The English and Australian Cookery Book.
- ^ "Lost Ingredients: Arrack". Mixology. Archived from the original on 20 January 2019. Retrieved 19 January 2019.