Alcoholic Drinks from Indonesia

Indonesia is famous for its cultural diversity, food and drink. And not only that, it turns out every region in Indonesia also has its own liquor. These drinks also have an intoxicating effect, just like the liquor contained in the bar.

1. Cap Tikus

Cap Tikus is a liquor from Manado from Sagoer distillery. Sagoer is a liquid extracted from the Enau tree and contains about 5% of the alcohol content. After being refined in the traditional way, this Minahasa typical drink is a driving force for the farmers.

2. Tuak

Tuak is a typical Indonesian liquor fermented from various fruits. Tuak materials are usually rice or liquids taken from plants such as coconut or palm sap, legend from Siwalan or Tal trees, or other sources. In the Batak area, Tuak is made from palm trees that resemble a coconut tree is often called the Climbing Beer. The traditional bars that provide Tuak are called Lapo Tuak.

3. Arak Bali

Similar to Tuak, Bali Arak is a fermented liquor from coconut juice and other fruits. The alcohol content is 37-50%. This drink from its name alone is obviously derived from Bali and is often used in traditional ceremonies. In the ceremony to honor the gods of Arak Bali will be poured into banana leaves that have been formed like a tangkup and then Arak Bali will be imprinted right hand with the help of a flower. For ceremonies usually use Arak Bali with the lowest quality because the best Bali Arak will be drunk. This drink is quite popular also among tourists in Bali and one of the famous cocktail recipes is "arak attack" which is a mixture of Arak Bali and orange juice.

4. Sopi

Sopi is a liquor from Maluku prohibited there but has been very popular and ingrained. Sopi itself is a fermentation of palm trees (so still siblings with other Indonesian liquor) and has a level of alcohol above 50%. Sopi making that produces its distinctive taste is the addition of Husor root powder and the use of bamboo for distillation.

5. Ciu

Ciu is a name for liquor typical of Banyumas and Bekonang areas, Sukoharjo. Although there may be a connection but not the same as Ang Ciu or Chinese red wine. In Banyumas Ciu is fermented from rice with 50-90% alcohol content.