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Arrack is distilled from fermented palm sap. Two main varieties: COCONUT ARRACK (Cocos nucifera flower sap, most common, DCSL's Ceylon Arrack, Old Arrack) and KITHUL ARRACK (Caryota urens palm sap, rare, more caramel-toffee notes, harder to find). Distilled twice, aged in wood, 33-45% ABV.
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Lakshan A.•975 rep0
Best sipping arrack: Ceylon Arrack (well-marketed premium 33.3% for cocktails and neat), Old Arrack for the traditional bite, Kithul arrack for the specialty tasting. Mixed as arrack sour, arrack ginger. Buy at licensed shops — beware home-brewed arrack (illegal, unsafe methanol risk).
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Suresh K.•975 rep0
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