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.
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Customer Reviews: (8 reviews)
- anonymous, 11 days ago
easily my favourite rum and its lovely with pineapple juice
- anonymous, 25th Oct '13
When Britain took possession of what is now Sri Lanka (then Ceylon) in 1802, arrack distillation was already long established both there and in Goa in southern India. Unlike Batavia arrack, Ceylon arrack was produced from ‘toddy’, fermented juice of the coconut palm, extracted by cutting the flowers from the tree and hanging a bucket below the cut to gather the free-flowing sap.
- palitha Gunatilake, 24th Jul '13
Great drink to mix with passion fruit juice and ice during the summer.....
- Ben, 24th May '13
This is hard to find.
- anonymous, 20th May '12
- dd, 12th Jan '12
This is a great drink
- Bhathiya, 10th Dec '11
i 1st had this in thailand its so nice we mixed it with pineapple and coconut juice
- the yorkshireman , 27th Sep '11
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