Ceylon Arrack is a traditional Sri Lankan spirit with a production method that differs significantly from most other sugarcane-based spirits. Produced by Rockland Distilleries and other licensed distillers, it is made from the fermented sap of coconut palm flowers rather than molasses or sugarcane juice. This sap, known as "toddy" is collected by hand and naturally fermented before being distilled, giving the spirit a distinct identity tied closely to its raw material.
After distillation, Ceylon Arrack is often matured in Halmilla wood casks, a native Sri Lankan hardwood, rather than the more commonly used oak. The spirit is typically blended after ageing to achieve a consistent house style, with different components combined to balance structure and character. Arrack has a long history in Sri Lanka, dating back centuries, and represents one of the oldest continuously produced spirits in the world. It occupies a unique category, separate from rum, despite sharing some similarities in base ingredients.
Tasting Notes
Nose:
Light coconut, honey, and tropical fruit with hints of wood.
Palate:
Smooth and slightly dry, with coconut, spice, soft sweetness, and light oak.
Finish:
Medium-length, with lingering tropical notes and a gentle, dry edge.
