In Reply to: A question about Arak posted by CLB on Friday, 5. August 2005 at 11:23 Bali Time:
Tuak is made by cutting the undeveloped flower of either the coconut or the sugar palm tree. You then collect the sugary liquid that exudes into a bamboo container and ferment it. It has about the same alcoholic content as beer.
Arak is distilled Tuak. It has a much higher alcoholic content, up to 50%, and is colourless. It has a very sharp, biting taste. Since the taste is unpleasant, the Balinese mix it with spices.
The best Arak is homemade in the villages. The problem is that often other alcohols are added to it to make it more potent, like ethanol (OK), methanol (NOT OK), or other s**t. And that's the problem. Every so often, you hear or read in the newspaper that several Balinese belonging to the village "drinking club" are no longer of this world, having drunk some "fortified" Arak laced with some methanol.
The Karangasem region supposedly produces the best Arak, until two years ago, when there were almost a dozen deaths due to someone mistaking methanol for ethanol! Then for several weeks, no Arak could be found in any of the Balinese watering holes.
Arak can also be made from fermented glutinous rice which is then distilled. It is called Arak Beras, but it's weaker.
With the s**t that is sold in Kuta, Legian, etc, you are gambling with your liver...And since you guys drink it mostly in mix drinks, why take a chance? Just stick to the local gin instead.
If you drink Arak, know your producer and stick with him. An Arak-madu (Arak with honey, and please do NOT add water to it) to end the day is delightful.