Arrack is an alcoholic drink made from fermented palm sap, rice, grains, sugar cane, or molasses. It has a rum-like flavor and is popular in Indonesia and Sri Lanka. The quality varies, and it can be aged and flavored in various types of wood. It should not be confused with arak, a Middle Eastern drink made from raisins.
Arrack is a type of alcohol produced in Asia and parts of the Middle East. Traditionally, it has been made from fermented palm sap, although ingredients such as rice, other grains, sugar cane, and molasses can also be used to make the drink. This drink is very popular in Indonesia and parts of Sri Lanka and some mixed drink recipes specifically call for arrack as it has a distinctive flavour. Don’t confuse this alcohol with arak, a Middle Eastern drink made from raisins; arak has an anise-like flavor, similar to Greek ouzo.
The history of this drink is probably quite ancient. Historical records and ancient artwork describe the stages of arrack production, and the drink was well established by the time European traders and explorers were introduced to it. Like other hard liquors, arrack is made by fermenting the primary ingredient and then distilling the result. The liqueur has a rum-like flavor accompanied by a rich golden color. Indonesia is a major producer; Indonesian arrack is sometimes labeled “Batavia Arrack”, referring to the former name of Jakarta, the capital of Indonesia.
One of the more common types is made from the sap of coconuts. To collect sap from the coconut trees, workers climb trees and cut flowers, collecting the resulting stream of sap in large containers. The sap can ferment into a mild palm wine which can be distilled in fiery coconut arrack. In Indonesia, fermented sugarcane is the most common base, while fermented grains can be used in other parts of Asia.
The quality of arrack varies widely, as is the case with many spirits. Some producers pride themselves on producing strong, clear spirits with excellent flavor, while others focus on making as much of the drink as possible, sometimes at the expense of the finished product. Serious companies run their arrack like famous producers of brandy, rum and whiskey and the alcohol can be aged to be flavored in various types of wood.
Specialty import stores and liquor stores are good sources for arrack, and you may want to ask staff for product recommendations if you’re unfamiliar with the brands the store carries. Liquor can sometimes be hard to come by; if you have a recipe that calls for it, you can use rum as a substitute. Many punches include arrack, as liquor is one of the five traditional staple ingredients.
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