Bali"s Dangerous Moonshine Revival: A Risky Comeback
- Arak, a traditional Balinese spirit made from tuak, is experiencing a revival in Bali's bar scene.
- Licensed local distillers are producing a variety of arak using unconventional ingredients, leading to a diverse market.
- The resurgence of arak reflects a broader trend of innovation in Bali's beverage industry, promising a bright future for this traditional drink.
Bali's traditional arak, a spirit made primarily from tuak, derived from coconut palm tree nectar, is experiencing a revival as bars and local distillers embrace its rich heritage. Establishments like Bali Boozy, Potato Head Bali, and TELU are at the forefront of this resurgence, offering a variety of arak-infused cocktails. The drink, once notorious for its dangerous effects, is now being crafted with care by licensed distillers, leading to a more stable industry. Interestingly, there is no legal standard defining what constitutes arak, allowing for a diverse range of ingredients in its production. Current offerings include arak made from unconventional sources such as snake fruit, jackfruit, and sweet potato, showcasing the creativity of local artisans. This evolution reflects a broader trend of innovation within the beverage industry in Bali, where traditional practices are being reimagined. Bars are now serving up to 15 different kinds of arak, highlighting its fruity and refreshing qualities. The drink has gained popularity among both locals and expats, with venues like Bali Boozy Kitchen and Bar focusing on craft cocktails that feature local spirits. As the market for arak continues to grow, brands like Iwak Arumery and Karusotju are making significant contributions, emphasizing the use of indigenous ingredients and unique flavor profiles. The future of arak looks promising, with the potential for further development and recognition on both local and international stages.