Arrack Sympoisum

Our History

drinks

A short history
of Arrack.

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.

In recent years, Ceylon arrack has gained popularity among enthusiasts of craft spirits and cocktails. Its distinct flavor profile, derived from the fermentation of coconut palm sap and unique distillation methods, has contributed to its appeal in both domestic and international markets.

Arrack , The Dutch & The British

During the colonial period, particularly under Dutch and later British rule, the production of arrack underwent some changes. The Dutch, who controlled parts of Ceylon in the 17th and 18th centuries, played a significant role in refining the distillation process. They introduced copper pot stills to enhance the quality and consistency of the spirit.

Under British colonial rule, the arrack industry continued to evolve. The British recognized the economic potential of arrack and established regulations to govern its production. The Ceylon Arrack and Toddy Ordinance of 1878 was a milestone in this regard, providing a legal framework for the production and sale of arrack.

Ancient Origins

The origins of Ceylon arrack can be linked to the traditional process of fermenting and distilling toddy, a sap extracted from the flowers of coconut palms or other varieties of palm trees.

Arrack

Ceylon arrack, the beloved local drink of Sri Lanka, has a rich history rooted in the tradition of distilling the sap of the coconut flower. The term ‘arrack’ itself has a long and diverse history, used in various parts of South and Southeast Asia to describe local beverages made through the fermentation of sap from different sources like fruit, sugarcane, and grains.



In the context of Sri Lanka, arrack is specifically derived from the fermented sap of the coconut flower. The process begins with the tapping of the flower buds of the coconut palm, allowing the sap to slowly collect in containers. This sap is then naturally fermented, and the resulting liquid is distilled to create Ceylon arrack. The distillation process imparts unique flavors and characteristics to the beverage, making it distinct from arracks produced in other regions.

The etymology of the word ‘arrack’ has been a subject of some uncertainty, given its extensive usage over the centuries. However, its prevalence across South and Southeast Asia suggests a shared cultural history of distilled spirits in the region.


Ceylon arrack holds cultural significance in Sri Lanka and is often consumed on various occasions and celebrations. Its production, deeply rooted in local traditions, reflects the country’s connection to coconut cultivation and the craftsmanship of distillation passed down through generations.

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