- Jun 30, 2003Batavia Arrack is a rum produced in Indonesia from molasses, but
using traditional 'ragi' yeast cake which is called 'chu' in China
and 'budob' in the Philippes. Important microorganisms in ragi
fermentation are moulds of Amylomyces rouxii and yeasts Endomyccopsis
burtoni. Of 41 yeast strains isolated from Indonesian ragi, 19 were
amylolytic, none were proteolytic, but 14 were lipolytic. All moulds
were amylolytic and 89% exhibited proteolytic activity. It is usually
used as a starter for brewing 'Brem' rice wine (see msg 11017).
For a 1894 description of the process see:
Arrack Production in Batavia
Batavia Arrack is produced by the Dutch firm E & A Scheer -
In the 19th century it was an ingredient in punches (apparently to
save on using the more expensive aromatic rums!). Here is one from
the 1862 'Bon Vivant's Companion'.
12oz (350ml) Arrack
8oz (250ml) Jamaican Rum
4oz (120ml) lime juice
4oz (120g) sugar (adjust to taste)
24oz (700ml) water
Let sit in the refrigerator for 1 hour to meld flavors, add a large
block of ice and serve.