What is Toddy?
The Traditional Spirit of Sri Lanka – What is Toddy?
Toddy is more than just a drink — it’s a living tradition, rooted in the landscapes and rhythms of everyday life in Sri Lanka. Made from the natural sap of palm trees, toddy is a mildly alcoholic beverage created through natural fermentation, celebrated for its unique flavour and cultural heritage.
Two Varieties of Toddy
Palmyra Toddy
Tapped from the Palmyra palm — commonly found in the Northern and Eastern provinces of Sri Lanka — this toddy has a more robust, slightly earthy profile. It carries natural sweetness and a touch of bitterness, making it complex and deeply satisfying.
Coconut Toddy (Ra)
Harvested from the coconut palm, Coconut Toddy is widely consumed across the coastal regions. It is lighter, with a sweet-and-sour tang and a crisp natural effervescence. A staple in toddy taverns and family celebrations, this variety is iconic to Sri Lankan coastal life.
How It's Made
Toddy is made by gently tapping the flower of the palm and collecting the sap in earthen pots or containers. The sap begins fermenting almost immediately — often within a few hours — creating a naturally fizzy, slightly cloudy drink with a mild alcohol content (typically 4–6%).
Tradition in Every Sip
For centuries, toddy has been part of Sri Lanka’s cultural fabric — shared among friends, enjoyed with spicy food, and used even in cooking (such as toddy hoppers). Whether you’re from the island or discovering toddy for the first time, you’re tasting a piece of tradition.
Nature’s Brew – How Toddy Come to Life
Curious how toddy and beer go from tradition to your glass? Here’s a peek behind the scenes at how these island-fresh drinks are made and bottled.
How Toddy is Made
1. Tapping the Flower:
A skilled toddy tapper climbs the palm tree and carefully cuts the flower stem to allow sap to drip into a clay or metal pot.
2. Collection & Fermentation:
The sap is collected twice a day and begins fermenting naturally within hours. No yeast or chemicals are added — nature does all the work.
3. Bottling & Cold Storage:
The toddy is filtered and quickly chilled to slow fermentation. It’s then bottled for transport, preserving its authentic fizz and flavour.
