Ceylon Arrack is a premium Sri Lankan coconut arrack with an alcohol content of 40%, produced by the family-owned Rockland Distilleries according to a distilling tradition the company has refined since 1924. Unlike anise-flavoured arak, it is made from the naturally sweet sap of unopened coconut-palm flowers. The sap is collected by hand by skilled harvesters known as toddy tappers, who move between the treetops and carefully cut the palm flowers. Natural sugars and wild yeasts initiate spontaneous fermentation, producing a mildly alcoholic liquid known as toddy, which is subsequently filtered and distilled. The resulting spirit is gently matured in casks made from native Sri Lankan halmilla wood, which rounds out its structure without overpowering the natural character of the raw material. Ceylon Arrack has an elegant and lightly creamy profile, with aromas of white flowers, praline, acorn and hazelnut. The palate reveals notes of honey, malt and lemon peel, followed by a finish marked by jasmine and light citrus. Despite its origin, the spirit does not have a pronounced coconut-fruit flavour because the sap is collected before the coconuts begin to form. It can be served neat or over ice, mixed with ginger beer, ginger ale, cola or chilled coconut water, and is also well suited to classic cocktails, punches and contemporary signature drinks.