Ceylon Arrack

Story

Facts

History

Ceylon Arrack is a traditional Sri Lankan spirit made from the fermented sap of coconut flowers. Known for its smooth, slightly floral and earthy character, it is one of the country’s most historic and culturally significant alcoholic drinks.

Ceylon Arrack is produced through the distillation of toddy, a naturally fermented sap collected from coconut blossoms. This creates a unique spirit with subtle sweetness, herbal notes and a soft, rum-like profile that is often enjoyed neat or in cocktails.

Read More

Ceylon Arrack is made in Sri Lanka from coconut flower sap. It is traditionally distilled in copper stills and aged in wood. The spirit has a flavour profile that is floral, earthy and lightly sweet.

Ceylon Arrack has been produced in Sri Lanka for centuries, with its origins tied to traditional coconut farming communities. Over time, it became a nationally significant spirit and is now also exported as interest in unique, regional spirits continues to grow globally.

No products were found matching your selection.

We use cookies to improve your experience.

More info