Sri Lankan Toddy or Palm wine
Sri Lankan toddy, also known as palm wine, is a popular traditional alcoholic beverage made from the sap of coconut palms. The sap is collected from the flowering part of the tree, which is known as the spadix.
The process of collecting toddy involves climbing the coconut palm and cutting off the spadix, which is then attached to a pot or a container to collect the sap. The sap is collected twice a day, usually in the morning and in the afternoon.
Once collected, the sap is left to ferment naturally, which takes around 24 hours, after which it is ready to be consumed. The taste of toddy is sweet and sour, with a slightly yeasty flavor.
Toddy is usually served fresh and chilled, and it is a popular drink in Sri Lanka, especially among the rural communities. It is also used in cooking, particularly in the preparation of traditional Sri Lankan dishes.
It is worth noting that the production and sale of toddy are regulated by the government in Sri Lanka, and it is illegal to sell toddy without a license. This is to ensure that the toddy is safe for consumption and that it is not contaminated or adulterated in any way.
Where can tourist to Sri Lanka enjoy the Toddy or palm wine
Tourists visiting Sri Lanka can enjoy toddy or palm wine at local taverns, known as "kades" in Sri Lanka. These are small, informal establishments that serve a variety of traditional Sri Lankan food and drinks, including toddy.
One of the most popular places for tourists to enjoy toddy in Sri Lanka is in the coastal town of Negombo, located north of the capital city Colombo. There are several toddy taverns in Negombo, particularly in the fishing village of Waikkal, which is known for its fresh seafood and traditional toddy.
Tourists can also enjoy toddy in other parts of Sri Lanka, such as Galle, Hikkaduwa, and Trincomalee, where there are local taverns that serve toddy along with other traditional Sri Lankan food and drinks.
It is important to note that the consumption of toddy in Sri Lanka is regulated by the government, and it is illegal to sell toddy without a license. Tourists should make sure that they are purchasing toddy from licensed establishments to ensure that it is safe for consumption.
Sri Lanka traditional liquor
Sri Lanka has a long history of traditional liquor production, which dates back to ancient times. Some of the most popular traditional liquors in Sri Lanka include:
Arrack: Made from the sap of coconut flowers or sugarcane juice, arrack is a distilled spirit that is aged in barrels made from hardwood. It has a unique flavor and aroma and is often used as a base for cocktails.
Toddy: Also known as palm wine, toddy is a fermented drink made from the sap of the coconut palm tree. It is usually served fresh and has a sweet and sour taste.
Kasippu: Kasippu is a moonshine-like liquor that is made by fermenting a mixture of rice, sugar, and yeast. It is usually distilled multiple times to increase its alcohol content and is often consumed by the lower-income groups.
Wines: Sri Lanka also produces a variety of wines made from fruits such as grapes, passion fruit, and mango. These wines are typically sweet and fruity.
It is important to note that the production and consumption of traditional liquors in Sri Lanka is regulated by the government, and it is illegal to produce or sell these liquors without a license.