Here is something of interest….it was quite a while ago since I wrote about arrack spirits. I have always liked it as a cocktail ingredient since it adds a certain funk adding a specific edge to the drinks…and needless to say it suits tiki drinks very well.
The original word â€œaraqâ€ is Arabian and was associated with the distillation process when the knowledge of how to distill spirits spread in the Middle East and Asia during the 14th century and the term arrack was used for distilled spirits in general but “Batavia Arrack” is a term specifically for molasses based arrack distillate.
There are three completely different categories of Arrak:
Arak â€“ from the Middle East, distilled from fermented grapes, licorice-flavored with anise seed.
Batavia Arrak â€“ from Indonesia, distilled fromÂ fermented sugar cane and rice.
Coconut Arrak â€“ from Sri Lanka, distilled from naturally fermented nectar of coconut flowers.
During the 18th century Arrak was used as a substitute for rum ratios for sailers in South East Asia by the British Royal Navy and Marco Polo mentioned Arrak in his 13th century diary Il Milione. Also Arrak was an ingredient in several recipes in Jerry Thomas original 1882 book The BartenderÂ´s Guide.Â So itÂ´s a very old spiritâ€¦
â€œBy the Dutchâ€ Batavia Arrack is a 48% abv distillate based on sugar-cane molasses produced on the island of Java, Indonesia with methods dating back to the 17th century. Itâ€™s comprised of a specific range of pot still distillates originating from the East Indies.
Local red rice is used in the fermentation process being added and mixed to the yeast before adding to the water and molasses andÂ it`s this, which sets it apart from rum, although the base material is still molasses from sugar-cane. Distillation of Batavia Arrack is done with traditional old Chinese ancient copper pot stills and ageing is done in oak barrels up toÂ 8 years and the result is rich and deep. The ageing and blending takes place in the Netherlands.
Some call it “Indonesian rum” due to the very similar process in the making and inclusion of molasses but personally i`d rather classify it as simply “Batavia Arrack” since the red rice is not part of rum making plus it adds aÂ distinctive flavor to the product which also sets it apart.
As somebody living in Sweden I learnt early what Batavia Arrack was since itÂ´s part of the Swedish Punsch which I use very occasionally as a cocktail ingredient. It`s also part of a type of punch-rolls and other chocolate candies that are very tasty. And also and this is very interesting, itÂ´s also a part of the ingredients in the GunRoom Navy Rum made byÂ Renbjer & MagnussonÂ which I have reviewed earlier.
Some technical aspects:
Distilling process: 1. Fermentation of the wash from molasses (sugarcane by-product), water and added local red rice, in wooden vats up to Â± 8% abv. 2. The ready wash is distilled in vintage Pot-stills up to Â± 30% abv. 3. Second distillation in other pot-stills up to 60-65% abv. 4. Batavia Arrack has been stored and shipped to Amsterdam. 5. Batavia Arrack is matured in large oak casks in Amsterdam. 6. Batavia Arrack is blended according to an unique and secret recipe by the master blender and brought back to 48% abv.
Batavia was the name of the capital city of the Dutch East Indies, and corresponds to the present day city of Jakarta. The establishment of Batavia (Java Island) at the site of the razed city of Jayakarta by the Dutch in 1619 led to the Dutch colony that became modern Indonesia following World War II. Batavia became the center of the Dutch East India Company’s trading network in Asia.
Virtually all arrack exported to Europe arrived in Amsterdam or Rotterdam in wooden barrels or buts (563 liters). This would than be matured and blended to create an end product of consistent quality and flavor.
I find the taste of this Batavia Arrack to be very much like a shortly aged rum and itÂ´s not harsh at all even though it got some fire and it also got quite a bit of “herbal” funk a la Smith & Cross style actually but itÂ´s still has itÂ´s own distinctive taste. ItÂ´s an interesting flavor that can be had on the rocks or in mixed drinks.
So with that itÂ´s time to drink!
Witch Doctor (recipe by Geoffrey Wilson)
1 oz By the Dutch Batavia Arrak
1 oz Smith & Cross Jamaican rum
0.5 oz basil syrup
0.5 oz fresh lime juice
Top with soda
Basil for garnish cut in stripes (chiffonade)
Shake the ingredients together except the soda. Pour into a tall glass and top with soda, then add chiffonadeÂ basil for garnish and if you wish, a tropical orchid.
One thing this drink has is pronounced Â arrack and rum flavors and at the same time itÂ´s refreshing due to the fresh lime, basil and soda. The drink is slightly earthy and herbal and itÂ´s delicious.
And hereÂ´s a take on the Painkiller:
Batavia PainÂ Killer
1 oz orange juice
1 oz Coco Real or Lopez cream of coconut
1 oz By the Dutch Batavia Arrak
1 oz Pusser`s Rum
Shake with plenty of crushed ice and pour unstrained into a tall glass or tiki mug. Dust with nutmeg and garnish with pineapple leaves. And a Â float of Cruzan Blackstrap can only do good…..
Since thereÂ´s quite a bit of juice in this the arrack flavor is less pronounced but itÂ´s there, mingling in the middle and the drink is quietly doing it`sÂ job!
Final thoughts – I find this product to be as nice as I thought it would be, I love the funkiness it adds to cocktails and even though I haven`t made it on the rocks here i`m sure that tastes good too. I can recommend trying this out!