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Ceylon Arrack is one of the few spirits in the world that is a distillate of 100% natural fermentation. Collection of the coconut flower sap is undertaken by ‘Toddy Tappers’, who can be seen in the early morning on top of coconut trees along the shoreline. The sap has its own natural yeast and starts fermenting naturally once collected, it therefore must be distilled within 24 hours before it goes into Halmilla hard wood for ageing.
The primary role of wood ageing is to calm the spirit rather than to flavour it. The ageing process is carefully monitored to ensure that the natural flavours are enhanced and not overtaken. This process results in a complex liquid with a rich, sweet nose and aromas and flavours of tropical fruit. The ‘Toddy’ produces a 70cl bottle of Ceylon Arrack from four to six coconut trees.
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