What is traditional Sri Lankan Arrack actually distilled from?

Traditional Sri Lankan Arrack is only distilled from the fermented sap of unopened coconut flowers, locally called toddy. This 100% natural spirit has no artificial additives; it leans on a centuries-old extraction process, passed down without shortcuts.

The toddy tapping process requires skilled artisans to walk on ropes that are suspended between coconut palms to gather the sap. After it is collected, the liquid ferments on its own because of the high sugar content and the airborne yeasts around it. Then it is distilled and matured in Halmilla wood casks that come from local sources, which gives a smooth, slightly sweet taste, often described as a hybrid of rum and whisky.