Arrack

Exotic, historic, and complex, arrack is one of the world’s oldest distilled spirits. Produced across South and Southeast Asia, arrack spans two distinct traditions: Sri Lankan Ceylon arrack, distilled from the fermented sap of coconut palm blossoms, and Indonesian Batavia arrack, crafted from sugarcane and red rice. Offering a rich spectrum of flavours ranging from creamy toasted coconut, dried fruit, and floral honey to funky, rum-like sugarcane spice, arrack is a secret weapon for home bartenders. Discover hand-selected bottles ideal for historic punch recipes, elevated highballs, and adventurous neat sipping.

About Arrack

Dating back centuries before rum or whisky reached global fame, arrack was the original foundation of 17th and 18th-century punch bowls across Europe and the Americas. Because the word arrack (or arak) historically referred to distilled spirits across Asia and the Middle East, understanding the source raw ingredient—whether palm sap or sugarcane—is the key to finding the right bottle for your bar cart.

Flavour & Style Guide

Understanding the main regional styles of arrack makes choosing the right bottle simple:

— Ceylon Arrack (Sri Lanka - Coconut Sap): Distilled exclusively from the sap (toddy) collected from the flowers of the coconut palm, then matured in native Halmilla wood casks. Smooth, round, and aromatic with notes of toasted coconut, soft vanilla, honey, and subtle wood spice.

— Batavia Arrack (Indonesia - Sugarcane & Red Rice): Distilled on the island of Java from sugarcane molasses and fermented local red rice, often aged in teak or oak. Dry, aromatic, and savoury with an unmistakable ester-heavy funk, vegetal sweetness, and smoky dark spice.

— Old/Aged Arrack: Premium expressions rested for extended periods in native or oak casks, softening alcohol heat and developing deep notes of dark chocolate, dried fig, and warm toasted nuts.

How to Choose the Right Arrack for You

— For Historic Punches & Tiki Cocktails: Choose a funky Batavia Arrack to build authentic 18th-Century Punch recipes or add a complex, rum-adjacent kick to Tiki drinks like the Mai Tai or Planter's Punch.

— For Refreshing Highballs: Pair a smooth Ceylon Arrack over tall ice with chilled ginger ale or premium coconut water and a squeeze of fresh lime for a crisp, tropical long drink.

— For Elegant Dark-Spirit Swaps: Use an Aged Ceylon Arrack as a direct substitute for bourbon or aged rum in an Arrack Old Fashioned, stirred with sugar syrup and Angostura bitters.