Arrack
From Wikipedia, the free encyclopedia
- For the Middle Eastern Liquor, see Arak (distilled beverage)
Arrack refers to strong spirits distilled mainly in South and South East Asia from fermented fruits, grains, sugarcane, or the sap of coconuts or other palm trees.
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[edit] Etymology
The word itself is derived from the Arabic word Arak (‛araq), which means "sweat" or "strong liquor" (which is in that region usually made from raisins).
[edit] Coconut Arrack
The milky coconut sap is taken from the flowers of palm trees before they bloom. It ferments quickly to become a mild alcoholic called "Toddy" or "palm wine" which is distilled in vats made from wood, usually Halmilla or teak, to produce a spirit whose taste is usually described as somewhere between whiskey and rum. Originally from South India, where the toddy is called Kallu, today coconut Arrack is mainly produced in Sri Lanka. It is generally distilled to between 33% and 50% alcohol by volume (70 to 100 proof).
Coconut Arrack is traditionally taken straight or with water; it is also taken with ginger ale, soda or lemon-lime soda, and as a component of various cocktails.
[edit] Arrack in different Countries
[edit] Sri Lanka
In Sri Lanka, Arrack is the most popular alcoholic beverage. Most of the less expensive brands are a blend of coconut Arrack and neutral spirits. Some of the brands are
- V.S.O.A. ("Very Special Old Arrack")
- Old Reserve
- Extra Special
- Double Distilled
[edit] Indonesia
Batavia Arrack is distilled in Indonesia. It is the "rum" of Indonesia, because--like rum--it is distilled from sugar cane. It is a pot still distillation, on a type of still which was influenced by the Chinese, who brought the distillation process to Indonesia.
To start the fermentation, local fermented red rice is combined with local yeast to give a unique flavour and smell of the distillate. It is distilled to approx. 70% alc. vol. Like rum, Batavia Arrack is often a blend of different original parcels.
Batavia Arrack is used as a component in liqueurs and Punsch, and also in the confectionery and flavour industries. It is said to enhance the flavour when used as a component in other products, as in the herb and bitter liqueurs.
[edit] See also
[edit] References
- 1828 Webster's Dictionary
