How the Arrack is Made - Ceylon Toddy Tapping, Coconut Arrack the all natural Spirit скачать в хорошем качестве

How the Arrack is Made - Ceylon Toddy Tapping, Coconut Arrack the all natural Spirit

Arrack is a distilled alcoholic drink typically produced in, Sri Lanka made from the fermented sap of coconut flowers Ceylon Arrack, by contrast, is a more refined and subtle spirit. It has hints of Cognac and rum character and a wealth of delicate floral notes. Both styles are also made "in house" by local citizenry and can be more akin to moonshine in their presentation. "Ceylon Arrack" Sri Lanka is the largest producer of coconut arrack to the World. Other than water, the entire manufacturing process revolves around the fermentation and distillation of a single ingredient, the sap of unopened flowers from a coconut palm (Cocos nucifera). Each morning at dawn, men known as toddy tappers move among the tops of coconut trees using connecting ropes not unlike tightropes. A single tree may contribute up to two litres per day. Due to its concentrated sugar and yeast content, the captured liquid naturally and immediately ferments into a mildly alcoholic drink called "toddy", or occasionally "palm wine". Within a few hours after collection, the toddy is poured into large wooden vats, called "wash backs", made from the wood of teak or Halmilla. The natural fermentation process is allowed to continue in the washbacks until the alcohol content reaches 5-7% and deemed ready for distillation. Distillation is generally a two-step process involving either pot stills, continuous stills, or a combination of both. The first step results in "low wine", a liquid with an alcohol content between 20 and 40%. The second step results in the final distillate with an alcohol content of 60 to 90%. It is generally diluted to between 33% and 50% alcohol by volume (ABV) or 66 to 100 proof. The entire distillation process is completed within 24 hours. Various blends of coconut arrack diverge in processing, yet the extracted spirit may also be sold raw, repeatedly distilled or filtered, or transferred back into halmilla vats for maturing up to 15 years, depending on flavor, color and fragrance requirements. Premium blends of arrack add no other ingredients, while the inexpensive and common blends are mixed with neutral spirits before bottling. Most people describe the taste as resembling "...a blend between whiskey and rum", similar, but distinctively different at the same time. Coconut arrack is traditionally consumed by itself or with ginger beer, a popular soda in Sri Lanka. It also may be mixed in cocktails as a substitute for the required portions of either rum or whiskey. Arrack is often combined with popular mixers such as cola, soda water, and lime juice. Special Credits for ceylonarrack / Mixology Group /annoyboyPictures / Tricks Tube / Distiller/ U MEDIA ⭕ Time Chapters - ⏱ 00:00 Introduction ⏱ 00:16 Toddy Tappers and collection of Sap of Coconut Flower ⏱ 01:34 Fermentation of Toddy ⏱ 02:00 Distillation of Toddy and proses of making Arrack ⏱ 02:40 Spirit of Arrack Maturation and Attributes ⏱ 03:29 Traditional Consumption styles ⏱ 03:29 Recipe of Arrack Daiquiri ⏱ 05:06 Colombo Night Life ⏱ 05:25 End Screen & Conclusion Related Tags #Coconut_Arrack #Ceylon_Arrack #Makinh_Arrack #How_to_Make_Arrack