Distilled from the sap of the Palmyrah flower or the palm flower, Palm Arrack has been a local favorite for centuries. For more than 2000 years, Sri Lanka has been a country that is especially famous for tapping palm trees for toddy and arrack. As such, Palmyrah Arrack is one of the oldest distilled spirits in the entire world. TAATAS (PVT) Ltd aims to take the fame of spirit to the global level. The company wishes for the Arrack Spirit to be served in some of World’s most fashionable restaurants.
Why was the Arrack Spirit not so famous?
For a long period of time, arrack was considered too “low class” to be taken seriously as a premium alcohol, even in Sri Lanka, whose elite in the capital Colombo preferred Scotch whisky, wine or rum. Arrack’s makers have also had to survive multiple Sri Lankan governments who have taken the view that while necessary for revenue, the local alcohol industry is a terrible influence on society, rather than a business that ought to be nurtured.
Despite these impediments, TAATAS (PVT) Ltd attempts to raise the quality and profile of the spirit locally and overseas.
The Arrack Spirit has an entirely natural fermenting process
The first step in the process of making Palm arrack is toddy tapping, an age-old talent that is passed down for generations. Toddy tappers are those who climb palm trees to extract the toddy from palm trees manually. The palm trees are usually coupled and girdled while the tappers move from tree to tree. The palm sap is acquired by tapping the unopened Palm inflorescence for its nectar. Subsequently, earthenware pots are used to collect the toddy.
When the toddy is fresh, it has high sugar content. However, sooner rather than later, the microscopic vegetable organisms and yeasts act on the present sugar and convert it into alcohol, which is the fermentation process of Palm toddy. The liquor is then filtered carefully and poured into massive casks made from wood of the Halmilla tree. Afterwards, they are carefully moved for distillation.
What is the distillation process of Palm arrack?
There are two stages of distillation. The first one is continuous distillation while the second one is pot distillation. Within 24 hours, both processes are completed and thus, arrack is created. The purified spirit that is formed after distillation is the 100% pure and natural palm arrack. It has a distinctive flavor that is tasted and tested for quality.
For better aeration, the contents of the wooden casks are mixed meticulously every fourteen days. In order to increase the taste of the arrack, spices and herbs are added during specific stages of storage. The ingredients and mixing details are retrieved from ancient recipes that are usually handed down for generations.
What is the maturation process of Palm arrack drink?
The flavor of the distilled and stored arrack are mixed, smoothed, and enhanced continuously until they reach the desired output. This is a crucial process because only experts in the field can perform tasting and testing of the maturing arracks. The wooden vats also have a major role in the maturation process, since constant contact with the wood enhances the taste of Palm arrack.
What happens after maturation process of Palm arrack?
When the arrack is approved for its flavor, it can then be double distilled for more smoothness, or blended with other drinks or condiments under careful scrutiny by experts in the field. The drink is then ready for selling, bottling, or drinking. The Palm arrack can be aged for more than 20 years, and can even get a particular name for it.
Traditional Value of Palm Arrack
Palm Arrack making has been considered a traditional art that has been handed down through generations of families: not everyone can become an arrack maker. They worship their palm trees and treat the entire process of arrack making in an almost religious manner. Premium versions of arrack have found lucrative markets both in Sri Lanka and other countries, where it is marketed as a smooth, artisan spirit that can be either drunk neat, or used in cocktails.
