arrack
Sign in to saveArrack is a distilled alcoholic drink typically produced in India, 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, or simply referred to as 'rack or 'rak. In many parts of India arrack is colloquially known as "desi daru".
Key facts
- Beverage.name
- Arrack
- Beverage.image
- 200px
- Beverage.caption
- Two kinds of arrack from Sri Lanka
- Beverage.type
- Alcoholic drink
- Beverage.origin
- Indian subcontinent and Southeast Asia
- Beverage.abv
- 33–50%
- Beverage.proof
- 66–100°
- Beverage.color
- Golden brown
- Beverage.ingredients
- Fermented coconut sugar or sugarcane
via Wikipedia infobox
Article
16 sectionsContents
- History
- Arrack in different countries
- India
- Indonesia (Batavia) arrack
- Methanol poisoning
- Philippines
- Sri Lanka (Ceylon) arrack
- Production types
- Producers
- St Helena
- Sweden and Finland
- Etymology
- See also
- References
- External links
- Cited works
Arrack is a distilled alcoholic drink typically produced in India, 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, or simply referred to as 'rack or 'rak. 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 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.