Jaffna palmyrah arrack pot-still distillation: copper serpentine cooling and ester development?

Distilling authentic Palmyrah Arrack across the Jaffna peninsula utilizes naturally fermented toddy gathered from male and female palmyrah palms (Borassus flabellifer). Fermented toddy (5-6% ABV) is loaded into direct-fired copper pot stills. Vapors pass through a swan-neck lyne arm into a submerged copper serpentine worm coil chilled with circulating sea or well water. Distillers monitor proof using hydrometers, discarding the methanol-rich heads and collecting the pure heart spirit at 60% ABV. The spirit is aged in seasoned teak or palmyrah wood casks, developing an intensely robust, earthy, dried-fruit ester profile distinct from coconut arrack.