Produced since 1924 by Rockland Distillery, Ceylon Arrack is formed from the natural fermentation of coconut flower sap.

Mangrove, a division of wines and spirits company Coe Vintners, describes its portfolio – of which Ceylon Arrack is now a part – as selected on the basis of “authenticity, innovation and commercial viability”.

Among Mangrove’s brands are Santa Teresa Rum, Fee Brothers Bitters and Coole Swan cream liqueur.

The spirit is then aged in traditional hard wood named Halmilla, this influence, according to Ceylon Arrack, “calms the spirit” and “ensures the natural flavours are enhanced”.