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The History of Arrack – By Randika Jayakody & Jerome Perera As lovers of Scotch whiskies, Belgian beers, wines, Mexican Mezcals and other spirits, we have always thought very highly of Ceylon Arrack. Arrack is produced by taking the raw ingredient of coconut palm liquid known as Toddy. Toddy tapping is an exquisite art involving the use of intricate instruments, blades, and ropewalking levels of skill simply to reach the palm. Incidentally, the art and science of toddy tapping is quite developed in South India and it is likely that these arts were transferred to Sri Lanka over millennia of cultural exchange between the regions. Once tapped, the toddy is stored for a brief time before being distilled to produce a high alcohol liquid known as Arrack. The already fermenting toddy is often stored in Teak and Trincomalee Wood (Halmilla) which impart their own unique flavour to this fascinating spirit. ...