When you look past the soft sand, blue waters, sprawling rice terraces, and brunch spots, the island of the gods is rooted in religious culture. It manifests in many ways, including food and drink. Bali’s pride lies beyond its beautiful nature and deep spirituality; it also boasts about the traditional Balinese alcohol, arak Bali.
Deliciously strong and packing a punch in each shot, this Indonesian alcohol has come a long way and established itself as more than just a local spirit.
The basics of arak Bali
Arak Bali is a traditional Balinese spirit made from distilled local ingredients like coconuts, palm fruits, or the sap of these fruits.
Up until very recently, arak production has been very traditional and differs from village to village. Therefore, every bottle of arak offers a different profile depending on the base ingredient and where it’s produced. Distilled fruits usually bring a sweetness to the drink, while distilled sap results in a stronger liquor.
Beyond its taste, arak Bali is known for its strength. The ABV in a bottle can range anywhere between 20% to 55%, sometimes even as high as 60%!
Religious beginnings
Arak plays a part in Bali’s many religious ceremonies – from the small every day prayers to the large island-wide occasions. This clear liquor is often used as offering and in family rituals believed to connect man with the gods and their ancestors.
Aside from its significance in cultural traditions, arak Bali also brings the village together, always present in social gatherings around the island.
How arak Bali is made
Similarly to the production process of other spirits, arak Bali begins with fermentation. Coconuts, palm fruits, or their sap, are mixed with some traditional yeast and left to ferment for a few days while the yeast converts sugar into alcohol.
Next comes distillation, which is traditionally done using clay or metal to separate the alcohol.
Finally, the distilled mixture is boiled so that the alcohol vapours can be collected. This results in a clear spirit that is highly concentrated. While modern standards require the collected liquid to be further reduced, traditional arak is usually left as is.
The regulation of Balinese alcohol
As you can see, the brewing and distilling methods for arak Bali are traditional and informal, with none of it being regulated. Up until very recently, this potent spirit was sold in unlabelled glass bottles and would cause methanol poisoning in villages across Bali.
Finally, in 2020, local government enacted a rule with standardised the drink’s production and placed arak Bali as a protected cultural product. They even declared the 29th of January Arak Bali Day.
Now, many arak brands are popping up across Bali, even finding spots on the shelves in clubs and bars around the island.
Ways to enjoy arak Bali
While locals would drink arak Bali as a shot, this traditional Indonesian alcohol has also made its way into signature cocktails.
At Merah Putih restaurant, you’ll find a house special snakefruit arak in the Merah Putih Sour. Mixed in with turmeric, pineapple, soursop, pinot noir, and a dash of bitters, this is one drink you won’t want to mix.
Of course, as it is with any other kind of alcohol, always drink arak Bali responsibly and in moderation.
For a taste of the iconic Balinese spirit, book a table at Merah Putih with these special gift vouchers.
FAQ
Arak Bali is particularly known for its strength, as its ABV ranges between 30% up to 60%. For this reason, you will most probably become inebriated after a certain amount, so be sure to drink responsibly and in moderation.
Bali’s traditional alcohol contains up to 60% Alcohol By Volume.
Depending on the brand, you can purchase arak Bali for anywhere between Rp150,000 to Rp 500,000.
