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Step 1 - Send 'Toddy Tapper' up into coconut tree to collect coconut flower sap.
Step 2 - Allow sap to ferment thanks to naturally occurring yeasts.
Step 3 - Distil within 24 hours of collection.
That's how Ceylon Arrack is made, a tropical 'drink for the gods'. It's the key ingredient for Swedish Punch dating back to the 18th century, and Marco Polo even came across this kind of arrack 500 years before that! ("It is extremely good, and inebriates faster than the wine made from grapes.")
Rockland age theirs in Sri Lankan halmilla wood casks, helping it become more complex and less harsh whilst avoiding the addition of flavours that would compete for the limelight.
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