Arrack

an oriental drink corresponding to western whiskey. It is made by fermenting and then distilling the juice of the cocoanut, date, and other palms. It is also made from rice by malting, fermenting, and distilling, as for whiskey. The genuine arrack of Ceylon and India is made from palm juice only. In Jamaica it is made from fermented rice liquor. The liquor obtained by the first distillation is strengthened by passing it through the still a second and a third time. Arrack contains on an average about 52 per cent of alcohol. It is used throughout a greater extent of territory, and by more people, than whiskey, being well known to the nations of South America, Africa, India, the Pacific islands, and in the East generally, including Japan, where it is known as saki. It is also imported into Europe. See Alcohol