Distilled from hand-harvested coconut
flower sap in Sri Lanka, a large island
off the southeast coast of India
After fermentation and distillation,
aged 15 years in Halmilla hardwood barrels
Like a mellow whiskey or an aged rum
with richness and complexity that
comes from long barrel-aging
Smooth and clean, typically sipped
straight or over ice with lime and
Where To Buy
“I just had to go there to see it”
One of my co-workers in Japan was from Sri Lanka and I told her about this crazy Mesh & Bone idea and she immediately said, "Arakku!" I said, "What?", and she began to tell me about her native spirit and I was blown away. I had never been to Sri Lanka and of course never heard about this drink.
She said, "they climb these tall palm trees and tap the palm flower with wooden sticks until the nectar comes and then they age it for years until it's perfect to drink"
I didn't even know the palm tree had a flower and would never think one could extract anything that could be distilled, much less drinkable… or even pleasurable.
Colombo, Sri Lanka
2 ounces Mesh & Bone Arakku
6 ounces ginger ale
Juice of 1⁄4 lemon slice
Fill rocks glass with ice. Add Arakku, ginger ale, lemon juice, and a dash of bitters and stir. Garnish with lemon slice.