Since 1924, we've been creating the finest arrack from the coconut flowers of Sri Lanka. The skills that go into making this traditional "drink of gods" have been passed down through four generations and remain largely the same today. Equipped with deft hand and agile foot, our Toddy Tappers scale the treetops to collect the sap by hand. The toddy then undergoes a natural process of fermentation at our environmentally awarded distillery before being sealed in our signature coral bottles for you to enjoy.

Tasting Notes
Excellent on its own, or poured over ice and topped up with ginger-beer, ginger-ale, cola or chilled coconut water. It is also a wonderful base for classical cocktails and punch recipes. One of our favourite recipes is the Ruby Punch published in 'The Bon Vivant Companion' by Jerry Thomas in 1840

Signature Serve
Punch bowl serving- 700ml Ceylon Arrack, 280ml Taylor's Ruby Port, 280ml fresh lemon juice, 210ml sugar syrup, 1050ml black tea (brewed and cooled).

Single serving- 50ml Ceylon Arrack, 20ml Taylors Ruby Port, 20ml fresh lemon juice, 15ml sugar syrup

Method: Shake all ingredients together with ice, then strain over fresh ice. The Ruby Punch can be made as a one off cocktail, but it's more fun to make a large batch and serve it from a generously sized punch bowl.

https://www.ceylonarrack.com