Batavia Arrack is pot-distilled from molasses that is fermented with Red Javanese Rice on the Island of Java, Indonesia; the fermentation with rice which explains some of the surprising flavors found therein. The nose is intricate: floral tones, dark wood saw dust, herbaceous bay- laurel and dried basil. On the palate it is vibrant and round, filled with flavors moving so quick it is difficult to pick them; there is bread dough, and then basil and Kaffir, and finally roasted saffron and rangpur leaf. With a clean ending that is complex and layered, Batavia Arrack is a dry and exciting base for a drink, or as an superior modifier.
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