When it comes to the consumption of various alcoholic drinks and beverages, Indonesia has a wide range of liquors with distinct tastes and flavours. Indonesian liquors, ranging from traditional rice wine to herbal spirits and liqueurs, provides consumers with a glimpse into the country’s rich history and cultural heritage.
Exploring the world of Indonesian liquors is a must-do experience for any seasoned drinker or adventurous traveller. This article will look at some of the best liquors in the country and drinks that locals say you should try.
Cap Tikus
This alcoholic drink from Minahasa, North Sulawesi, was originally called sopi, just like the Maluku drink. Like beer and spirits, several local brands are available to serve this alcoholic drink, and some bottles of these alcoholic drinks are already exported to other countries as well.
Around 1829, Minahasa government military students discovered sopi in the form of a bottle with a rat’s tail on it, which was sold by locals and sold to Chinese traders at Amsterdam Fort in Manado. Finally, the Minahasa people refer to the drink as Cap Tikus. Since then, the recipe has been passed from generation to generation.
Cap Tikus is created by fermenting and distilling the sap of a palm or palm tree flower bunch. The Minahasa people have long known about drinking the drink, which is typically consumed at traditional ceremonies, parties, and special events.
The alcohol content of this liquor is relatively high, but it depends on the distillation process. During alcohol production, the taste is best, and the alcohol content of illegal liquor is highest in the first distillation process, which can be up to 45%. The levels are then reduced to 20% – 30% in the second and third distillations.
Ballo
One of the most iconic Indonesian liquors can be found in South Sulawesi. It is called Ballo. These spirits are made from lontar tree sap and are typically served in bamboo cups. Sweet ballo and kacci ballo are the two types of ballo.
Sweet ballo, as the name suggests, has a sweet and subtle flavour and an alcohol content of up to 10%. Meanwhile, the flavour of ballo kacci has become sharper, sourer, and stronger.
Ballo is frequently served as one of the must-have alcoholic drinks at traditional ceremonies, parties, or social gatherings among neighbours. Besides the culture, this spirit and gin are alcoholic drinks that are frequently mixed and consumed to keep the body healthy and warm.
Making ballo is also simple. Palm tree water is stored for several hours. The same water also produces a drinkable alcohol liquid.
Arak Bali
Arak is one of the traditional Asian alcoholic drinks that has been fermented and distilled. Arak Bali is a well-known type and flavour of a wine. As the name implies, this traditional Indonesian alcoholic beverage originates from Bali, Indonesia Province, and this alcohol consumption is typically committed to relaxing, warming the body for health, and participating in traditional rituals.
Arak Bali is traditionally processed, with sap water tapped from palm family trees such as lontar, coconut, and sugar palm that goes through a fermentation process. The sap water will be distilled and mixed into Balinese wine after fermentation.
The alcohol inside Arak spirits in Bali can range between 30% and 50%. Karangasem is Bali’s best arak liquor-producing region, with a rich history, every culture, and a high alcohol content of liquor that has been exported to several countries.
Arak Bali uses traditional ingredients and does not use a chemical blend in the manufacturing and production processes. So, unlike vodka, gin, and other alcoholic beverage brands, you will feel fine the next day after consuming it.
Sopi
Sopi, one of the Indonesian liquors, is also popular in the country, especially in Maluku. Sopi liquor is made by fermenting and distilling the palm plant. The name “sopi” is derived from the Dutch word “zoopje,” which means “liquid alcohol.”
Usually served in bottles, Sopi is a symbol of unity in the Maluku’s traditions and history. To solve problems, families, clans, or communities frequently sit together while drinking coffee.
However, sopi is now frequently served at social gatherings. This is due to the high alcohol level of sopi, which is 30%. Sopi is an alcoholic beverage that is also similar in flavour to NTT’s moke. The distillation tool is what makes the difference in flavour between them.
Sopi is distilled in a barrel that is connected to a pipe that transports the steam to a vessel. Meanwhile, moke is distilled in a clay vessel with bamboo sticks used to circulate the steam.
Tuak
Tuak is one of the Indonesian liquors that can be found in almost every region of Indonesia. Lombok is one of them. Tuak Lombok is made from palm blossoms. Also, there is another variant known as Tuak Tuban, which originated in East Java.
Tuak is made from palm flowers and contains water. It took the entire night to process it, from when the flower essences were released until the water flowed to fill the cup or hold the bucket.
The water that emerges is known as the essence of the palm flower. The palm flower essence is then combined with the chopped-up longitude tree roots. The pink effect in beer is caused by the longitude root. It also contributes to an increase in alcohol levels in alcoholic drinks.
Looking for more recommendations from Indonesia to gather with more people around you? Check out the other articles from Social Expat!
