(Arabic, literally perspiration), a strong spirituous liquor distilled from fermented rice and from toddy, the fermented sap of the cocoanut tree, and also from rice and sugar or rice and molasses fermented with cocoanut juice. The word is used as a generic term for all distilled liquors, as there are arracks of grapes, berries, figs, dates, and even of wild flowers, in various parts of the East.

Arrack is sometimes made by adding different bitter principles and mastic to the fermenting liquor, putting it into leather bottles, and allow-ing it to undergo slow fermentation under the earth for a year, and then subjecting it to a crude distillation. It is largely imitated in various parts of Germany and Holland. The arrack of commerce is derived from Batavia, Goa, Ceylon, Madras, and Colombo. The best arrack in the Levant is obtained from the island of Scio. In order to prepare it for the long voy-age some oil is added, which on the addition of warm water often imparts a disagreeable oily taste and smell. It is used in the composition of punch and for medical and culinary pur-poses. Anise seed and various aromatic herbs are sometimes steeped in it to improve its flavor.