Batavia Arrack comes only from the Island of Java. It is distilled from sugarcane and fermented red rice, using chinese pot stills with characteristic teak vats.

  It is a taste that has traveled the world from the Dutch East Indies, unique for its ability to both add depth and lift the aromas of citrus and chocolate. From the late 17th to 19th century, in an age when “Punch” was a celebration of all things then exotic – citrus, sugar, and spice, no Punch was without a true Batavia Arrack. In pre-Prohibition America, Batavia Arrack and most notably the Swedish Punsch were essential to many now-classic cocktails.