Arrack - Sri Lanka's drink Episode 3
The dying art of toddy tapping is fascinating, but a dangerous tradition.
One of Sri Lanka’s most distinctive boozy beverages is Toddy, made from coconut syrup.
The sap is extracted and collected by a tapper. Typically, the sap is collected from the cut flower of the palm tree. A container is fastened to the flower stump to collect the sap. The white liquid that initially collects tends to be very sweet and non-alcoholic before it is naturally fermented.
Are you ready for Episode 3? With your favourite Ceylon Arrack Cocktail in your hand?
In this episode, you will get to see the Art of Toddy Tapping and the process of making Arrack.
I will be showcasing one of the Rockland Distilleries toddy estates, located in Chilaw, where I will be having learning about the Art of Toddy Tapping.
Do you know that Rockland Distillery is the world’s first certified green distillery!
The adventure of Arrack tells the tale of how Ceylon Arrack came to be. A full interview with the CEO/Managing Director of Rockland Distillery on the popular brand; CEYLON ARRACK!
From the fragments of records and the travelogues of explorers, traders and invaders who sailed to Sri Lankan shores in centuries past and fell captive to the island’s enchantment, it seems that the island’s coconut Arrack – or at least a primitive version of it is centuries old, making it one of the oldest distilled spirits in the world.
But it was only in 1924 that a small, family-owned company pioneered the modern process of coconut Arrack distillation.
The story of Rockland Distillery is itself a saga of adventure, spanning nine decades and encompassing incredibly volatile times for the industry and indeed the country. To produce a truly unique Sri Lankan product that has more than stood the test of time.