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arrack
Arrack, also spelt arak in Indonesian, is a distilled alcoholic drink typically produced in South Asia and Southeast Asia, made from either the fermented sap of coconut flowers, sugarcane, grain (e.g. red rice) or fruit, depending upon the country of origin. The clear distillate may be blended, aged in wooden barrels, or repeatedly distilled and filtered depending upon the taste and color objectives of the manufacturer. Arrack is not to be confused with ''arak'', an anise-flavored alcoholic beverage traditionally consumed in Eastern Mediterranean and North African countries. ==Etymology==
The word Arak originated from Sinhalese word "Arakku" in Sri Lanka. It could also have come from the Tamil "kasivu" or Malayalam "arakku" which means any kind of residue. Some modern authorities believe the word is derived from the Arabic word ''arak'' (عرق, ''arq''), meaning 'distillate'. In the Middle East and Near East, the term ''arak'' is usually used for liquor distilled from grapes and flavored with anise. However, coconut 'arrack' is considered by some Muslims as a "loophole" in the prohibition against alcohol because it is made from neither grain nor fruit, thus allowing its consumption. Unlike arak, the word arrack has been considered by some experts to be derived from ''areca nut'', a palm seed originating in India from the areca tree and used as the basis for many varieties of arrack. In 1838, Samuel Morewood's work on the histories of liquiors was published. On the topic of arrack he said: Regardless of the exact origin, arrack has come to symbolize a multitude of largely unrelated, distilled alcohols produced throughout Asia and the eastern Mediterranean. This is largely due to the proliferation of distillation knowledge throughout the Middle East during the 14th century. Each country named its own alcohol by using various Latin alphabet forms of the same word which was synonymous with distillation at the time (''arak, araka, araki, ariki, arrack, arack, raki, raque, racque, rac, rak'').
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