For centuries, a spirit has been created in Sri Lanka that goes its very own way: Ceylon Arrack. Instead of sugarcane or molasses, the fresh sap of the coconut blossom forms the base. The result is a spirit with a fascinating elegance that cannot be compared to rum, whisky, or cognac.
Production begins where only few people can work. At dizzying heights, the traditional toddy tappers climb the coconut palms daily to harvest the fresh blossom sap by hand. This already begins to ferment due to natural yeasts and is gently distilled within a few hours.
Since 1924, Ceylon Arrack has been produced and continuously refined by Rockland Distilleries. The subsequent maturation takes place in casks made of the rare, native Halmilla wood, which gives the spirit its exceptionally smooth texture and fine balance. Instead of dominant wood notes, elegant nuances of coconut, toffee, fine spices, and a hint of cinnamon emerge.
Anyone trying Ceylon Arrack for the first time will not discover a variation of rum, but a completely independent category of spirit with a centuries-old history and unmistakable character. That is precisely why many connoisseurs still consider Arrack to be one of the great insider tips of the international spirits world.
The team from Ceylon Arrack looks forward to personally introducing you to this extraordinary spirit at the German Rum Festival. Get to know the traditional production method, learn more about the work of the toddy tappers, and discover why Arrack has been among Asia's most significant spirits for generations.
You will find Ceylon Arrack during the 15th German Rum Festival in the
TRUE SPIRITS Area.
Aug 7, 2026
