How is Sri Lankan arrack actually made.

The process is incredibly traditional. Highly skilled men called toddy tappers climb massive coconut palm trees early in the morning. They delicately slice the unopened coconut flower allowing the sweet sap to bleed into an earthen pot. This sap ferments naturally in the tropical heat within hours turning into a mild wine called toddy. The toddy is then collected heavily filtered and rigorously distilled in massive copper or wooden vats. The pure spirit is then aged in halmilla wood casks which imparts the smooth caramel flavor that makes Ceylon Arrack so famous.