Best arrack type for sipping

Mixers hide much of what makes arrack interesting. Neat, a good arrack shows its raw material, its time in wood and the producer's style. Coconut fruit, flowers, nuts, vanilla, toffee and spice can all appear in one glass.

Sipping also slows drinking down, which suits a warm evening on a veranda or a quiet hour after dinner. A small measure goes a long way.

Not every arrack rewards the attention. Blends built for mixing taste thin and sweet neat, so choose a type made with sipping in mind.

Age-stated pure coconut arracks, from around five years, are the classic sipping choice. Years in halmilla, and sometimes oak, soften the spirit and add vanilla, toffee, toasted nuts and spice while keeping coconut fruit in view.

Five to seven year bottles strike a good balance between freshness and depth and cost roughly US$25 to US$40, with prices changing after excise revisions. They are an excellent first sipping arrack.

Look for 100 per cent coconut wording and a clear age statement in years on the label. Words such as old or reserve alone do not guarantee age.

Arracks aged ten, twelve, fifteen years or more are the island's most ambitious spirits. Expect deep amber colour, dried fruit, spice, polished wood and a long, warm finish, with the coconut more subtle.

These bottles suit experienced drinkers of aged spirits who want to compare arrack with rum, whisky or cognac. Some drinkers find the oldest arracks lose a little of the fresh coconut character, so taste before buying a full bottle.

Long-aged arracks cost roughly US$40 to US$60 or more. Hotel bars with a premium spirits list sometimes sell them by the glass, a good way to try before committing.

Young coconut arrack is an unusual but rewarding sip. With little wood, it shows ripe fruit, flowers and the faint savoury note of toddy, making it the most direct taste of the raw spirit. Chill it lightly or add a little water.

Double distilled coconut arrack, where available, offers more body and a longer finish. It suits drinkers who like a weighty spirit and may appeal to whisky fans.

Both cost less than aged bottles and are worth tasting alongside an aged arrack to see the effect of time in wood.

Use a small tulip-shaped glass or a short tumbler, and pour around 25 to 30 ml. Serve at room temperature, or in a cool room in the tropics; heat makes alcohol dominate, while ice dulls aroma.

Smell first, then sip a little neat. Add a few drops of water and taste again; water opens the aroma and softens the alcohol. Let the glass sit for a few minutes and taste again as it changes.

Pair with simple snacks: roasted cashews, a little dark chocolate or a piece of kithul jaggery. Keep water on the table. Lankan Stays & Trails can arrange a guided sipping session that compares three types.

Everyday special and extra special arracks taste thin and sugary neat, because they are mostly neutral spirit. Keep them for ginger beer and cola.

Mid-range old and double distilled blends are pleasant over ice but rarely shine neat. They are better as a long drink or over a large ice cube with a splash of soda.

Flavoured or very sweet arrack products are also better mixed. For sipping, stick to pure coconut arrack.

Buy from licensed wine stores or Colombo airport duty free, which carry the widest premium ranges. Check that the seal and excise sticker are intact, as refilled premium bottles circulate in informal markets.

If unsure, start with a five to seven year pure coconut arrack, then add a young coconut arrack for comparison. Together they show the full range of sipping arrack for a modest outlay.

Keep the bottle upright, away from heat and sunlight, and finish it within a year of opening for the best aroma.