Why Palmyra Toddy?
Why Palmyra Toddy?
Sri Lanka, a small island nation in South Asia that’s known for its rich cultural heritage, stunning beaches, lush greenery, and spicy cuisine. The Sri Lankan Palmyra Toddy is a special alcoholic drink that is found on the island. The Toddy is collected form the naturally grown Palmyra Palm Trees in the Northern part of Sri Lanka, discovered so far back as the 5th Century.
There have been several allusions to Palmyra Toddy throughout history in Sri Lanka, where it has long been a part of the local culture. The drink is created by fermenting the sap for a few days, producing a beverage with a mild alcohol content.
Our palmyra toddy is carefully collected from the palmyra tree’s inflorescence and naturally fermented using old-fashioned methods. Our all-natural Palmyra toddy is free of artificial additives and preservatives, something we take great pride in.
Our Palmyra toddy is perfect for individuals who enjoy the distinct taste and cultural importance of this Sri Lankan beverage. It is delicious on its own, in cocktails, or as a component in traditional Sri Lankan food.
The taste of palmyra toddy is unique and cannot be compared to any other drink. It has a sweet and slightly sour taste that is both refreshing and invigorating. The drink is known for its cooling properties and is often consumed during the hot summer months.
The Palmyra palm tree
The Borassus flabellifer, often known as the palmyra palm tree, is a special and versatile plant that has been utilised for centuries in Sri Lanka and other Southeast Asian countries to provide food and beverages. For its many uses in anything from food and beverage production to building and medicine, this palm tree is highly sought after.
The Palmyra palm tree can reach as much as 30 meters and is found in tropical climates. Its sap, which can be extracted by tapping the tree trunk with a specialised tool. Afterwards the sap is collected in a clay pot and used to create an array of products, including Palmyra toddy.
Palmyra toddy is made by fermenting the sap of the Palmyra palm tree with yeast, which converts the sugars in the sap into alcohol. The resulting beverage has a slightly sweet, sour, and fruity taste that is unique to Sri Lankan Palmyra toddy.
