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Java's cane spirit fermented with red rice: the funky backbone of 18th-century punch.
Java, Indonesia, 17th century
Dutch traders carried it to Europe from Batavia, now Jakarta, where it became the defining base of Georgian punch bowls. It faded when punch did, and came back with the classic-cocktail revival.
Sugarcane molasses ferments with cakes of local red rice, which seed a wild yeast culture, then goes through pot stills and a short rest in teak. The rice is what separates it from rum.
Overripe banana, pine, and a dry, smoky funk. Sharp and aromatic, closer to a high-ester Jamaican rum than to anything neutral.
Did you know
Swedish punsch, that country's national liqueur, is essentially Batavia arrack sweetened and spiced, a leftover of Sweden's own East India trade.
Also known as: batavia arrack