Скачать или смотреть The Real Story of Sri Lankan Arrack: ancient spirit of sri lanka arracks journey

\The Real Story of Sri Lankan Arrack: The Spirit of the Island
Before rum, before gin… on the lush island of Sri Lanka, there was Arrack—Asia’s ancient spirit and one of the oldest distilled liquors in the world.

It all begins with the Coconut Flower. High in the palms, skilled toddy tappers collect the sweet sap of unopened coconut blossoms. This sap—called toddy—ferments naturally within hours under the island sun.

By the 5th century CE, Sri Lankans were already fermenting toddy. But it was the arrival of Arab traders and later Portuguese colonizers in the 16th century that introduced the art of distillation.
The result? Ceylon Arrack—a rich, complex spirit with notes of vanilla, caramel, and spice.

By the 19th century, Ceylon Arrack became a favorite among British colonials, who mixed it into punches and cocktails, calling it “the finest spirit in the East.”

Unlike rum (made from molasses) or whiskey (from grain), Arrack is made from 100% natural coconut flower sap—no added sugar, no artificial flavoring. It’s pot-distilled, aged in Sri Lankan halmilla wood, and entirely unique in character.

Today, Ceylon Arrack stands as a symbol of Sri Lanka’s tropical soul—craftsmanship, sustainability, and island tradition in every drop.

Whether sipped neat, mixed into cocktails, or poured over ice with lime, Sri Lankan arrack isn’t just a spirit—it’s a legacy.
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