Balinese arak is a traditionally distilled spirit from Bali. It is clear and strong, with a distinctive palm-sap aroma that sets it apart from other spirits. In Bali, arak is more than a drink: it is part of a culture passed down through generations.
From palm sap to arak
It starts with nira, the sweet sap tapped from the flowers of coconut or lontar palms. The process goes roughly like this:
- The sap is tapped from the tree, usually every day.
- It is left to ferment naturally into palm wine, known locally as tuak.
- The tuak is heated in a traditional still. The vapour travels through a pipe and condenses back into a clear liquid: arak.
Because the process depends on the trees, the weather and the hands of the maker, every arak has a slightly different character.
Karangasem, home of arak makers
Karangasem in east Bali is known as one of the island’s arak-making regions. In its villages, the skills of tapping sap and distilling arak are handed down from one generation to the next. The arak in ARAKADABRA! comes from Karangasem too.
More than a drink
In Balinese life, arak also has a place in traditional and religious ceremonies, for example as part of offerings. That is why it is respected as cultural heritage, not just a product.
Balinese arak in ARAKADABRA!
ARAKADABRA! blends Balinese arak with fruit juice and fresh lime to make a ready-to-drink fruit cocktail that is lighter and full of colour, while keeping the character of the arak. Just chill, pour over ice and sip slowly.
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