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Batavia Arrack

Traditional cane spirit of the Dutch East Indies


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Old 11-06-2007, 08:10 PM   #1
Edward Hamilton
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Default Batavia Arrack van Oosten

From the island of Java, Indonesia this sugar cane based spirit is now available in Europe and the US. Eric Seed of Haus Alpenz is importing this and other specialty spirits from Europe and around the world.
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Old 11-08-2007, 01:24 AM   #2
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So what is this like? Is it similar to a molasses rum? Rhum agricole? Cachaca? Deep-fried Donut in a glass?

Inquiring palates want to know!
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Old 11-08-2007, 01:46 AM   #3
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It is made from a combination of molasses based spirit and a small percentage of fermented rice. This white spirit has a lot of flavor and is used in chocolate making in Holland.
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Old 11-09-2007, 04:43 PM   #4
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Wow...sounds very cool. I'll have to see if I can get any of my local stores to bring some in.
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Old 11-09-2007, 06:24 PM   #5
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This won't be widely available any time soon. I'll see if I can persuade Eric to give us more details on this forum.
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Old 11-10-2007, 04:14 AM   #6
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Many comment on the Batavia Arrack's smokey and teak notes, also some rather intensive back-palate effect. It's at a proof and aroma/flavor intensity more suited to mixing - and so selected - so I'd suggest start first mixing with water and maybe a bit of simple syrup. But of course you'll probably try it straight anyway.

In Europe, the majority of sales go to chocolatiers and pastry chefs, so consider how both work on the palate.

It's available at a number of SoCal locations, including Hi-Times and Wally's. Be sure to call first.
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Old 11-12-2007, 06:45 PM   #7
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I see that Eric does sell to PA, and I want to order his product. Do you know what it can be mixed with to make a good drink? Does it taste like chocolate?
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Old 12-11-2007, 05:47 PM   #8
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Quote:
Originally Posted by Edward Hamilton View Post
It is made from a combination of molasses based spirit and a small percentage of fermented rice. This white spirit has a lot of flavor and is used in chocolate making in Holland.
Dear all,

Batavia Arrack is in fact rum, its molasse based and only in the fermentation process local fermented rice is added just to start the fermentation. The specific local yeast which is used as well contributes to the specific and unique taste and flavour. Furthermore like in almost all rum distilling cases, the distillation is done in very specific pot stills, based on history; Chinese pot stills, since the Chinese brought distilling to Indonesia. it is still distilled in that "egg" shapped kind of pot still.
it is used in the famous Swedish national drink: Punch, its used in bitterliqueurs as "the secret ingredient since its a booster for the spices and herbs, its used as a rum flavour booster toghether with/ blended/ mixed with flavourfull rum in the confectionery industry and its used as a raw material in the flavour industry to create other aroma's and flavours. Or for the die hards it can be drunk neat as well. Any more questions just let me know.

Last edited by scheer; 12-11-2007 at 06:02 PM.
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Old 12-11-2007, 07:02 PM   #9
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Thank you for that perspective from Europe, in the US it is not classified as rum. I spent a number of years around Indonesia and although I was introduced to a few arracks, it wasn't generally drunk except in special drinks for special occasions.
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Old 12-11-2007, 07:22 PM   #10
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See how educated one gets here..I didn`t know it was a part of the Swedish punch..that punch is something I haven`t drunk for years...

Last edited by Tiare; 02-13-2008 at 08:48 AM.
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