Quick answer
There are four main types of Sri Lankan arrack. Pure coconut arrack is distilled only from fermented coconut flower sap. Blended arrack mixes coconut arrack with neutral spirit. Special and extra special arracks are mostly neutral spirit with a smaller share of coconut arrack, and are the island's cheapest and biggest sellers. Premium aged arrack is pure coconut arrack matured for years in halmilla wood. A fifth, regional type, palmyrah arrack, is made in the north from a different palm.
Key takeaways
- The key difference between types of Sri Lankan arrack is the proportion of coconut toddy distillate to neutral spirit.
- Pure coconut arrack contains only distilled coconut toddy and is the style to buy for sipping and for gifts.
- Special and extra special arracks are the everyday, lowest-priced styles, usually at roughly 33 to 34 per cent ABV.
- Words such as old, reserve and very special describe style and positioning, not a guaranteed number of years.
- Palmyrah arrack from the Jaffna peninsula is a separate regional type made from palmyrah palm sap.
The main types of Sri Lankan arrack
The types of Sri Lankan arrack fall on a ladder from mostly neutral spirit at the bottom to pure, long-aged coconut distillate at the top. Price follows the same ladder closely.
- →Special and extra special arrack: mostly neutral spirit, flavoured with coconut arrack.
- →Blended arrack: a larger share of coconut arrack with neutral spirit.
- →Coconut arrack: 100 per cent distilled coconut toddy.
- →Premium aged arrack: coconut arrack matured for years in wood.
- →Palmyrah arrack: distilled palmyrah toddy from the north.
Special and extra special arrack
Special and extra special arracks are the island's volume sellers. They are made largely from neutral spirit, usually distilled from sugarcane molasses, with a proportion of coconut arrack and sometimes flavouring and caramel for colour.
Special arrack is light, a little sweet and designed to be drunk with soda, cola or ginger beer. It is what a local bar means by arrack unless you ask for something else, and it is perfectly good in a long drink.
- →Strength: commonly roughly 33 to 34 per cent ABV.
- →Price: the lowest on the shelf, from around US$10 a bottle.
- →Best use: tall, iced drinks for a group.
Blended and old arrack
Blended arrack sits in the middle of the range. It carries more coconut distillate than the special styles and usually spends some time in halmilla vats, which gives a rounder, nuttier drink.
Old arrack is the usual name for this middle tier, and several distillers make one. Double distilled arracks belong to the same broad band, with a fuller, pot-still character. This tier is where most Sri Lankans who care about arrack do their everyday drinking.
Pure coconut arrack and premium aged arrack
Pure coconut arrack is the real thing: nothing but fermented coconut sap, distilled and matured. The label will say 100 per cent coconut arrack or similar, and the strength is usually higher, at roughly 36 to 40 per cent.
Premium aged arrack is the top of this category, with coconut spirit held in halmilla, and occasionally oak, for anything from several years to 15 or more. These are sipping spirits, comparable in ambition to a good aged rum or a cognac.
Palmyrah arrack from the north
Palmyrah arrack is the outlier among the types of Sri Lankan arrack. It is distilled from the sap of the palmyrah fan palm by cooperatives in the Jaffna peninsula and neighbouring districts, and little of it leaves the north.
Palmyrah arrack tastes drier and earthier than coconut arrack and is nearly always young. Try it if your route includes Jaffna, where it is part of the regional table alongside palmyrah toddy and jaggery.
Which type of arrack to choose
Choosing a type of arrack comes down to how you will drink it and what you want to spend. As a rough guide, a full bottle runs from around US$10 for everyday styles to US$40 or more for the oldest, with prices changing often because of excise duty.
Lankan Stays & Trails guides can steer you to a licensed shop with a good range and help you compare two or three types before you commit to a bottle for the suitcase.
- →Choose special or extra special arrack for long drinks at a beach villa.
- →Choose an old or double distilled arrack for a step up at a small extra cost.
- →Choose pure coconut arrack for cocktails where the spirit should show.
- →Choose a premium aged arrack for sipping neat and for gifts.
Frequently asked questions
How many types of arrack are there in Sri Lanka?
There are four main types of coconut-based arrack in Sri Lanka: special or extra special, blended or old, pure coconut, and premium aged. Palmyrah arrack from the north is a fifth, regional type made from a different palm. Each producer sells several labels within these bands.
What is the difference between coconut arrack and special arrack?
Coconut arrack is distilled entirely from fermented coconut flower sap. Special arrack is mostly neutral spirit, typically from molasses, with a smaller proportion of coconut arrack added for flavour. Coconut arrack costs more, tastes fuller and is the better choice for drinking neat.
What is the best type of arrack for beginners?
A mid-range old arrack or a young pure coconut arrack is a good starting point. Both are smooth enough to taste neat and affordable enough to mix. Try it first with soda and lime, then with ginger beer, then on its own.
Is old arrack actually old?
Old arrack is a style name for a blended arrack that has generally had some time in wood. It is not a statement of a specific age. If age matters to you, look for a number of years on the label or choose a bottle sold as premium aged.
Which type of arrack is the most popular in Sri Lanka?
Extra special arrack is the biggest seller by a wide margin, because it is the most affordable. It is the default pour in local bars and at family gatherings, almost always served with a mixer and plenty of ice.
Is white arrack a type of arrack?
Some producers bottle a clear, unaged or lightly filtered arrack, which behaves like a white rum in cocktails. It is a small part of the market. Most arrack on Sri Lankan shelves is gold to amber, coloured by wood, caramel or both.