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This is not “Arrak.” This is ARRACK.

A spirit with its own soul, flavor, and heritage. While the name is often confused with “arak” or “arrak,” ARRACK is a completely different drink with a personality all its own—sitting gracefully between rum and whisky, yet unlike either.

Born in Sri Lanka and Southeast Asia, ARRACK is crafted from the naturally fermented nectar of coconut blossoms or sugarcane, sometimes blended with grain (such as red rice) or fruit depending on the region. Unlike the anise-flavored “arak/araq” of the Middle East—or the moonshine-style “desi daru” of India—ARRACK offers a refined and complex character that stands apart on the global spirits stage.

Two main styles dominate the tradition:

• Batavia Arrack (Indonesia): Clear in color but rich in taste, echoing the deep, funky complexity of dark rum thanks to its fermentation with red rice.

• Ceylon Arrack (Sri Lanka): Elegant, smooth, and sophisticated. It delivers refined notes reminiscent of both cognac and rum, layered with delicate floral tones and subtle sweetness.
  

From heritage distilleries to modern premium bottlings, ARRACK is not just another exotic liquor—it is a world-class spirit with centuries of tradition, depth, and distinction.

1500+

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