The fashion of our drink.
the arrack symposium
Ceylon arrack, also known as Sri Lankan arrack, has a rich history dating back centuries. The production of arrack in Sri Lanka can be traced to ancient times, with its roots deeply embedded in the island nation’s cultural and economic heritage.
THE JOURNEY
2000 BCE - 500 CE
Coconut Nectar Elixirs:
Ancient Beginnings
In the lush landscapes of ancient Ceylon, the extraction and fermentation of coconut flower sap laid the groundwork for what would become Ceylon arrack. Dating back to approximately 2000 BCE, locals discovered the art of collecting and naturally fermenting this sap, marking the earliest known period of arrack production on the island. The ancient Ceylonese people ingeniously tapped into the coconut palm’s bounty, creating a primitive form of arrack that would become an integral part of their cultural and social practices.
1600s - 1796
Colonial Intricacies:
Dutch Distillation
During the colonial era, particularly in the 17th century, the Dutch East India Company took control of coastal areas in Ceylon. Recognizing the potential of the local coconut spirits, they refined the distillation process, introducing copper stills and enhancing the quality of arrack production.
The Dutch influence elevated the craft of arrack distillation, setting the stage for a more refined and commercially viable spirit that gained popularity not only in Ceylon but also in European markets.
1800s - 1948
British Bourbon Alliance:
19th-century Expansion
Under British rule, the demand for Ceylon arrack surged, particularly as an essential component in the production of British Navy Rum. The partnership between Ceylon and British distillers fueled technological advancements, expanding the reach and reputation of Ceylon arrack globally. Ceylon arrack became an integral part of the British naval tradition, earning acclaim for its quality and distinctive flavor, while also contributing significantly to the island’s economy
1948 - Present
Independence and
Artisanal Resurgence
With the dawn of independence in 1948, Ceylon arrack underwent a renaissance, marked by a return to artisanal methods and an emphasis on preserving traditional practices. Local distilleries revived ancient techniques, fostering a renewed appreciation for the authenticity and cultural heritage embedded in every drop of Ceylon arrack.
Today, Ceylon arrack stands as a symbol of Sri Lankan craftsmanship, blending tradition with innovation, and continues to captivate both locals and global connoisseurs with its rich history and unique flavor profile.
the arrack symposium
Ceylon arrack, also known as Sri Lankan arrack, has a rich history dating back centuries. The production of arrack in Sri Lanka can be traced to ancient times, with its roots deeply embedded in the island nation’s cultural and economic heritage.
Coconut Tree Sap
Harvested from the blossoms of coconut trees.
The sap forms the base ingredient for arrack production.
Distilled Water
Used to dilute the fermented liquid before distillation.
Plays a role in controlling the final alcohol content.
Banana Leaves or Clay Pots
Cover the mouth of the still during distillation.
Capture and condense the alcoholic vapors back into liquid form.
Fermentation Agents
Natural wild yeast or starter cultures are added to the sap.
Initiates fermentation, converting sugars in the sap into alcohol.
Aging Barrels
Wooden barrels, often oak, for aging the arrack.
Imparts flavors and character to the spirit during maturation.
Copper Stills
Traditional distillation apparatus made of copper.
Separates alcohol from the fermented liquid, concentrating it.
Coconut Tree Sap
Harvested from the blossoms of coconut trees.
The sap forms the base ingredient for arrack production.
Fermentation Agents
Natural wild yeast or starter cultures are added to the sap.
Initiates fermentation, converting sugars in the sap into alcohol.
Distilled Water
Used to dilute the fermented liquid before distillation.
Plays a role in controlling the final alcohol content.
Aging Barrels
Wooden barrels, often oak, for aging the arrack.
Imparts flavors and character to the spirit during maturation.
Banana Leaves or Clay Pots
Cover the mouth of the still during distillation.
Capture and condense the alcoholic vapors back into liquid form.
Copper Stills
Traditional distillation apparatus made of copper.
Separates alcohol from the fermented liquid, concentrating it.
