Sri Lanka is an island of verdant rainforests, beautiful beaches, and vibrant markets. Nestled amongst this landscape are toddy estates – independent farms with rows of swaying coconut palms.

The process begins with the ‘toddy tappers’, who nimbly scale the trees, hand-harvesting sap from the flowers.  Almost immediately the liquid begins to ferment, as it starts to turn naturally into ‘toddy’.

Toddy -
a special raw ingredient

The sap is collected by ‘toddy tappers’ who must scale high up into the palm trees in search of their bounty
A single tree produces around one litre of sap a day.
It takes the sap of seven trees to make one bottle of Ceylon Arrack
The toddy begins to ferment naturally as soon as it leaves the flower due to wild yeasts

Ceylon Arrack is made from the sap of the coconut flower. It’s completely natural, hard to harvest - and totally unique.

The sap is collected by ‘toddy tappers’ who must scale high up into the palm trees in search of their bounty.

A single tree produces around one litre of sap a day.

It takes the sap of seven trees to make one bottle of Ceylon Arrack.

The toddy begins to ferment naturally as soon as it leaves the flower due to wild yeasts.

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Ceylon Arrack is made by blending centuries-old appreciation for nature, artisan practices and modern scientific precision.

The Process

Ceylon Arrack is made from the flower sap of the coconut palm, which is hand harvested by skilled teams of ‘toddy tappers’.

The toddy begins to ferment naturally, in ceramic handmade pots, on the toddy estate before being brought to Rockland Distillery.

At the distillery, the toddy is filtered and gravitationally fed into large vats then left for at least 24 hours in a covered space, at outdoor temperatures. Fermentation continues until the liquid reaches 7.8% ABV.

Each batch of toddy is pH and mass spectrometer tested. This detailed scientific analysis means that every batch can be traced back to the farm where it was grown.

Provided the toddy passes the rigorous quality standards, it is distilled once in gleaming column stills to become arrack at 40 ABV.

Finally, the arrack is aged in vats made of halmilla wood, native to Sri Lanka. This creates the beautiful amber liquid that is Ceylon Arrack.

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The Process

1. Ceylon Arrack is made from the flower sap of the coconut palm, which is hand harvested by skilled teams of ‘toddy tappers’
2. The toddy begins to ferment naturally, in ceramic handmade pots, on the toddy estate before being brought to Rockland Distillery
3. At the distillery, the toddy is filtered and gravitationally fed into large vats then left for at least 24 hours in a covered space, at outdoor temperatures. Fermentation continues until the liquid reaches 7.8% ABV
4. Each batch of toddy is pH and mass spectrometer tested. This detailed scientific analysis means that every batch can be traced back to the farm where it was grown
5. Provided the toddy passes the rigorous quality standards, it is distilled once In gleaming column stills to become arrack at 40 ABV.
6. Finally, the arrack is aged in vats made of halmilla wood, native to Sri Lanka. This creates the beautiful amber liquid that is Ceylon Arrack

Ceylon Arrack is a marrying of traditional hand-harvesting, natural fermentation and ageing in native wooden vats with ultra-precise distillation. Modern, delicate and versatile, it’s perfect for the contemporary global bar world.

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