Before the age of cocktails we had punch, and no spirit was more celebrated and sought for punch than Batavia Arrack. The trade of Batavia Arrack dates as far back as the early 17th century, when Dutch colonialists of the Dutch East India Company (VOC) found this alluring complement to the spice trade that brought them East, and soon found its passage with these voyageurs to Amsterdam and onward to growing demand in London and old New York. More so than rums, gins or other spirits, the Batavia Arrack had then as now the extraordinary effect of elevating the aromatics of the spices and citrus notes. While historical circumstance eventaully curtailed the availability and affordability of Batavia Arrack, it remains a highly sought ingredient for boutique chocolatiers and pastry chefs. 50% Alc. /Vol. (100 proof) 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. Beyond these uses, Batavia Arrack is also today found in boutique European chocolates and cocktails at Bali resorts.
| Technical notes |
| 50% Alc. /Vol. (100 proof) |
| Other text |
| 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. Beyond these uses, Batavia Arrack is also today found in boutique European chocolates and cocktails at Bali resorts. |
| Recipe |
| United Service Punch Combine in a punch bowl: 227 g lemon oleo-saccharum (Rub the zest of 6 lemons with 0. 5lb raw sugar to extract the oils) 1. 5 quarts hot tea (green or black, unflavored, preferably decaffeinated) Stir to dissolve, then add: 8 oz Batavia Arrack van Oosten 16 oz Smith & Cross Traditional Jamaica Rum juice of 6 lemons Chill and serve cold, or keep warm and serve hot. Garnish with freshly-grated nutmeg. |
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| Size: |
750 ml |
| Availability: |
Currently Out of Stock |
| Distributed by: |
IW |
