What is a Toddy, Arrack, Palm Jaggery, Coconut vinegar

Toddy

Unopened flowers of Palm are protected by a hard sheath. If the tip of the sheath is bruised, it starts to 'weep' continuously as a brown colored sap. The sap is very sweet, known as 'Neera'. 22% of Neera is sugar.

The natural wild yeast from air starts to ferment Neera immediately. Within 2 hours, it can have 4% alcohol. The fermented sap is called 'Sweet Toddy'. In Mexico and Philippines, Toddy is  called Tuba. In Indonesia, it is called Tuwak.

Eventually, the fermentation stops, or you can add some herbs to kill the yeast. Naturally, the fermentation may stop near 8% alcohol. This is called 'Mature Toddy'.

On a given tree, a bunch of un-opened flowers can produce one gallon of the sweet fluid per day.

The bees gather the honey from the opened flowers.

Arrack

The 'Mature Toddy' is distilled to make country liquor. Arrack is illegal in India. Arrack can have the alcohol content of 190 proof or 95%.

Coconut Vinegar

Neera is left to continue fermenting for 10 to 15 weeks to make coconut vinegar. It is very sharp and acidic.

Jaggery

The Neera is reduced over low fire to make Palm Jaggery.