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Batavia Arrack

Traditional cane spirit of the Dutch East Indies

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Old 07-29-2008, 02:27 AM   #51
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Originally Posted by Tiare View Post
Yes i do..
The flavors are similar (to ouzo).

Though Aguardiente is rum based, lighter bodied and creamier-- but similar.
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Old 07-29-2008, 04:21 PM   #52
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Originally Posted by rumdog007 View Post
Now, I playing around with Mehkong, "the spirit of Thailand...". It's a rum-like variant made from 95% sugar cane and 5% rice. There's some other spices, too. Mind you, it's not in the same league as the BA, IMO, though..
I used to live in a hostel in Taiwan and backpackers were always bringing that stuff back from Thailand. It was practically a form of currency with all the people traveling back and forth and swapping bottles in exchange for whatever else.

One guy used to make it into a cream liqueur. I think he mixed it with condensed milk and a little strong coffee. Then he'd bottle it and drink it over ice. It didn't exactly transform into a fine cognac, but the condensed milk sweetened it up and rounded off the rough edges.

I never realized it had rice in it. Interesting.
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Old 11-13-2008, 05:53 AM   #53
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Originally Posted by Tiare View Post
See how educated one gets here..I didn`t know it was a part of the Swedish punch..that punch is something I haven`t drunk for years...
Try Facile punch! The absolut best punch there is! /Johan
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Old 11-24-2008, 03:31 PM   #54
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I have heard that Grцnstedts blе is a very good punch too with pretty hevy arrak notes! I havent taste it, but it is too bad that they have stopped selling it! /Johan
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Old 01-21-2010, 02:12 AM   #55
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My favourite use for Batavia Arrack van Oosten, Regent's Punch:
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Old 01-11-2011, 06:06 PM   #56
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just for your information; its used as an ingredient in other alcoholic drinks world wide, its used as a flavour enhancer with rum in the confectionery industry, in the chocolate industry but also in other applications like cakes, its used by flavour companies as a raw material for other flavours, aroma's and fragrances, as an ingredients in liqueurs in general, and its still the main ingedient for Swedish punch just to name a few applications, and volumes world wide are increasing again. So not just Holland but still world wide.
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Old 01-12-2011, 04:26 AM   #57
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Thanks for the information scheer. When you write that Batavia Arrack is used as a flavor in other alcoholic drinks, it should be known that most countries allow small amounts of flavors to be added and at amounts less than a percent or two the ingredients aren't always required to be listed on the label.
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When I dream up a better job, I'm going to take it. In the meantime, the research continues.
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Old 04-19-2011, 07:59 PM   #58
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You do have to come by one time when you are around some time, you ae always welcome Ed in "rum paradise".
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Old 04-30-2011, 02:04 PM   #59
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Not too long ago, Paul McGee at the Whistler in Chicago mixed me up a fine cocktail that included the Batavia Arrack. Not sure of the proportions (I will try to find them out and report back) but it also had Banks rum, Ben Schiller's hand-made falernum, fresh lime juice and simple syrup. It was delicious; kind of like a twisty-turny daiquiri with some serious complexity up front and in the long finish.

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Old 07-19-2011, 06:14 PM   #60
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@ Tiare : somewhere, I remember you were writing about punsch.
I just came across of this, did you know it?,fr,3,49.cfm
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