Toddy is a very sour, alcoholic drink which many locals on the island of Sri Lanka drink with relish. While trying it would definitely be quite an experience, just as interesting is the way it is made.
Toddy
Toddy is made from the fermented sap of the coconut flower. It is a less distilled version of Arrack, an extremely popular alcoholic drink. Toddy tapping is usually done on a large scale in the west coast in places such as Beruwala, Aluthgama, and Wadduwa, home to many resorts in Sri Lanka including the likes of The Blue Water Hotel and Spa.
The Tapper
Toddy tapping is a very dangerous profession and “tappers” have sometimes fallen to their deaths while doing their job. The tapper usually walks on a tightrope tied high above between two adjacent coconut trees, to pick out the best coconuts for the process.
The Process
As part of the process, the coconut flower must be beaten for a total of three days and then on the fourth day, the flower is cut to let the sap flow out. Usually, a container is attached below to collect the sap overnight, before it’s taken down.
The Tools Used
A length of coil rope is used to travel between the trees while a small hammer-like tool is used to beat the flower. A plastic or clay pot is then used to collect the sap.
Intrigued by history, art and food, Lavinia Woolf is a writer who is passionate about the extraordinary and writes of the exhilarating and enchanting. Google+
