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| Nov 09, 2006 10:31 am |
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Liquors of the World Thread - Fact and Fiction - Info & Fun |
Jiten Gajaria
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Though the word Arrack makes people think of some cheap heady drink, it is not always the case. Since my last travel has been to Sri Lanka, I wanted to share about arrack (and not share my arrack)..
Arrack refers to the strong spirits distilled mainly in South Asia from fermented fruits, grains, sugarcane, or the sap of coconuts or other palm trees. The word itself originated from the Arabic word 'araq', which means "juice". The name is said to signify, in the East, any spirituous liquor; but that which usually bears this name is toddy. Generally fermented from coconut sap today, it is then distilled to produce an alcoholic beverage that tastes somewhat like something between whiskey and rum. It is generally distilled between 37% to 50% alcohol by volume (70 to 100 proof).
Arrack is traditionally taken straight or with water. Contemporarily it also often taken with ginger ale or soda, or as a component of various cocktails.
And the four main types of arrack you see in Sri Lanka are:
V.S.O.A. (Very Special Old Arrack)
Old Reserve
Extra Special
Coconut Arrack
Double Distilled Arrack
Generally these arracks are taken with red meat except cocunut arrack which tastes good with white meat. Try it out and trust me you will love it. Does not smell and no hangover or dizzy head.
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