Ceylon Arrack is a traditional Sri Lankan spirit distilled from the sap of the coconut flower, which can only be collected by hand, and aged in Sri Lankan oak casks. The revival of lost cocktail ingredients continues apace.
A very traditional Arak, produced in Lebanon. The spirit is distilled from Obeidi grapes in a copper 'Moorish Lid' still fired by vine wood and is flavoured using organic aniseed. It is then matured for 2 years in ancient clay amphorae before bottling, unfiltered and unfined.
Batavia Arrack comes only from the Island of Java. It is distilled from sugarcane and fermented red rice, using chinese pot stills and characteristic teak vats. In pre-Prohibition America, Batavia Arrack was essential to many now-classic cocktails.