Ceylon Arrack

Ceylon Arrack begins life as the flower of a coconut palm.

The sap of the flower is collected by skilled toddy tappers, who climb the palm trees and ferment it outside in handmade ceramic pots. Its natural fermentation means that variables like the time of day can change the toddy's style and strength.

This uniquly Sri Lankan craft dates back thousands of years. Even Marco Polo wrote about it on his travels, facinated by the multitude of uses locals had for the coconut palm.

Then someone made the bold choice to distil toddy, creating the style of Sri Lankan arrack we know today. In 1924 Rockland Distillery refined this process with Ceylon Arrack. The result is not coconut in flavour, rather floral and nutty, with a light citrus finish. It all comes back the flower of the coconut palm.

There are no January blues here in Sri Lanka - only sunlit mornings, easy afternoons and golden evenings - pictured here along the south-west coast.

As we ease into the new year, wherever you are in the world, we invite you to share the spirit of Sri Lanka, bottled through Ceylon Arrack and Colombo Gin.

Duruthu Poya marks the first full moon of the year - a time of calm, reflection, and new beginnings in Sri Lanka.

Warm wishes from Ceylon Arrack and Colombo Gin.

Here’s to a decade of flavour and warm hospitality with our friends at Hoppers - a London favourite that’s been championing Sri Lankan and South Asian cuisine since 2015.

From its Soho beginnings to Marylebone, King’s Cross and now a fourth London restaurant in Shoreditch - Hoppers continues to bring incredible South Asian flavours to the UK.

They’ve even captured their spirit on the page with Hoppers: The Cookbook - a celebration of recipes, stories and culinary journeys inspired by the streets, homes and coastlines of Sri Lanka.

Huge congratulations on 10 years of joy, community and storytelling through food. We’re proud to share island-inspired spirit alongside you.

🌾 Wishing everyone celebrating Thai Pongal a joyful harvest season!

Thai Pongal, celebrated on January 14th, marks the first harvest of the year - a day of gratitude for abundance, prosperity, and the warmth of community.

From our island to yours - here’s to sharing good flavours, great stories, and island spirit.

From January 22nd - 25th, the Galle Literary Festival transforms historic Galle into a hub of conversation and creativity.

This festival brings together writers, thinkers, and readers from around the world to celebrate storytelling, ideas, and Sri Lankan culture.

Don’t miss it!

At Jaded Dragon in Bristol UK, one of the standout signatures is the Monkey Mind.

Baijiu from Sichuan meets the smooth tropical depth of Ceylon Arrack, lifted with citrus and finished with a silky foam.

Ceylon Arrack, Baijiu, Grenadine, Lemon, Egg White, Wray & Nephew and Orange Bitters.

The island spirit is back for a new year.

Here’s to 2026 - a year of growth, craft, collaboration, and big goals for Ceylon Arrack and Colombo Gin.

As we raise a glass on New Year’s Eve, we’re celebrating what we’ve built together over the past 12 months, with both Ceylon Arrack and Colombo Gin earning global recognition:

Colombo No. 7 (Navy Dry Gin) was crowned World’s Best Gin at the 2025 Concours Mondial de Bruxelles.
Rockland Distilleries (our home) was awarded at the Bartender Spirits Awards, with Ceylon Arrack also securing top marks.

And more! From all of us at Ceylon Arrack and Colombo Gin - Happy New Year!