From Ritual to Revival

Historically, Arak was brewed informally in villages, leading to safety issues—especially during the early 2000s when unregulated Arak caused cases of methanol poisoning. This marred its reputation, especially among foreign visitors.

But in 2020, the Bali government enacted Peraturan Gubernur No.1 Tahun 2020, a groundbreaking regulation that officially recognized Arak as a protected cultural product. This law initiated formal production standards, licensing requirements, and safety controls—marking the start of a new era.

Then in 2022, January 29 was declared Arak Bali Day (Hari Arak Bali), under Governor Decree No. 929/03-I/HK/2022. The aim? To preserve Arak’s ancestral roots, promote local economic growth, and celebrate its role in Balinese identity. Governor Wayan Koster even toasted Arak cocktails with hospitality leaders at The St. Regis, championing Arak as Bali’s answer to Japanese sake and Korean soju.

Today, Arak is gaining prestige—not only within Indonesia but globally. It’s now featured in luxury hotel bars, premium cocktail menus, and even diplomatic events like the G20 Summit, where it was given as a cultural souvenir. This spirit is no longer a rustic curiosity—it’s a certified part of Bali’s intangible cultural heritage, a rising star in the world of artisanal liquors.

Top Arak Brands in Bali to Try

The recent revival of Arak Bali has ushered in a new era of professionally crafted and legally regulated spirits. These brands represent the best of modern innovation while preserving deep cultural roots. Here are the top licensed Arak brands you should seek out:

All these brands are licensed, safe to drink, and found across Bali in premium liquor shops, bars, and even the airport. Whether you’re after a traditional taste or a modern twist, these Arak brands are your gateway to experiencing the true spirit of Bali.

How to Drink Arak in Bali: Traditional and Modern Ways

Drinking Arak in Bali is more than just pouring a shot—it’s about embracing centuries of culture, ritual, and social bonding. Here’s how Arak is traditionally consumed, as well as some of the innovative ways modern Bali is mixing it into world-class cocktails.

Traditional Ways to Enjoy Arak

• Ritual Offerings: Arak is used in religious ceremonies, poured as part of offerings to spirits and gods in temple rituals. It’s often shared communally in sacred gatherings, symbolizing unity and reverence.
• Sipped Neat: In villages, Arak is typically served straight in small glasses, sometimes slightly warmed. Locals often drink it slowly while sharing stories or meals, especially during celebrations and community events.
• Arak & Coffee: A popular tradition among elders, especially in the highlands, is mixing Arak with black coffee—believed to aid digestion, boost stamina, and keep the body warm.

Modern Mixology – Arak Cocktails to Try

With Arak’s recent revival, Bali’s top bartenders have created inventive cocktails that highlight its versatile character. Here are some of the most loved modern Arak drinks you can try across the island:

• Arak Attack: A classic blend of Arak, orange juice, and grenadine—sweet, citrusy, and easy to sip.
• Arak Mojito: A tropical twist on the Cuban favorite, using Arak, palm sugar, mint, lime, and soda water.
• Arak Caipirinha: Arak replaces cachaça in this refreshing mix with lime and sugar.
• Arak Buck: Arak with ginger ale, Cointreau, and lemon—spicy, zesty, and vibrant.
• Arak Coke: A simple mix of Arak and Coca-Cola—best served cold with a wedge of lime.
• Arak Madu: A smooth combo of Arak, lemon juice, honey, and water—delicate and warming.

Whether you enjoy it neat in a village celebration or as a craft cocktail by the beach, Arak is incredibly versatile—a bridge between Bali’s heritage and modern drinking culture.

Pro tip: Ask your bartender if they have a house Arak infusion or try a tasting flight of Bali’s top brands.

Regulations and Safety: What You Need to Know Before Drinking Arak

While Arak is a proud symbol of Balinese culture, its consumption is now regulated to ensure public safety and product quality. Knowing the rules can help you enjoy Arak responsibly while staying out of trouble.

Is Arak Legal in Bali?

Yes. In 2020, the Governor of Bali signed Peraturan Gubernur No. 1 Tahun 2020, officially recognizing Arak and other traditional Balinese fermented or distilled beverages as part of the island’s cultural heritage. The law established safety standards, licensing requirements, and pathways for artisan producers to sell their products legally.

Since then, over two dozen Balinese Arak brands have been registered, gaining distribution licenses (BPOM) and excise tax stamps from the Bali Customs Office. This marked a major shift in how Arak is perceived—from “dangerous moonshine” to “cultural icon.”

Arak Bali Day (Hari Arak Bali)

January 29 is now celebrated as Arak Bali Day (Hari Arak Bali), commemorating the formalization of Arak’s status in Balinese law. This day promotes education, responsible use, and appreciation of Arak’s cultural and economic value.

Is Arak Safe to Drink?

• Yes—if you buy from a licensed brand. Reputable producers like Dewi Sri, IWAK, Karusotju, and Arakbica follow safety standards and are certified by BPOM.
• No—if it’s unlabelled, homemade, or sold by unlicensed street vendors. These unregulated versions may still contain methanol, which is toxic and has led to serious poisonings in the past.

Where to Buy Safe Arak

Look for certified bottles with branding and government tax labels in supermarkets, liquor shops, upscale bars, and the airport duty-free store. Avoid shady street stalls or unbranded bottles.

Legal Drinking Age

The legal drinking age in Bali is 21—and that includes Arak. While ID checks are rare in casual settings, official venues and events may enforce age regulations strictly.

Drink Responsibly

Enjoying Arak means embracing Balinese culture—but it also means being mindful of your actions. Don’t drink in public areas like beaches, temples, or ceremonies. Never drink and drive, especially on scooters. And remember: being respectful will always earn you the best kind of local hospitality.

Where to Buy and Drink Arak in Bali

Whether you’re a curious traveler, a cocktail enthusiast, or a cultural explorer, finding and enjoying Arak Bali is easier than ever—if you know where to look. With its growing popularity, this traditional Balinese spirit is now widely accessible across the island in both everyday and upscale venues.

Buy Arak in Licensed Shops

• Supermarkets & Convenience Stores: Large chains like Pepito, Coco Mart, and Circle K often stock basic arak brands like Dewi Sri.
• Specialty Wine & Liquor Shops: Stores such as Bottle Avenue, Red & White, and Minuman.com offer premium, licensed arak brands including IWAK, Karusotju, and Selaka Ning.
• Airport Duty-Free: A convenient place to grab last-minute gifts or souvenirs. Dewi Sri and other export-approved araks are commonly available.

Drink Arak in Bali’s Bars & Restaurants

• Warungs: Local eateries may serve arak straight, mixed with juice, or as part of casual cocktails like Arak Attack. Quality may vary, so ask for branded options.
• Upscale Restaurants: Establishments in Seminyak, Ubud, and Canggu are crafting arak-based cocktails with modern flair. Arak Mojito or Arak Negroni, anyone?
• Cocktail Bars: Mixology bars like Apéritif Bar, The Shady Pig, or Motel Mexicola are experimenting with artisan arak to create high-end, signature drinks.

How Much Does Arak Cost?

• Budget Bottles (IDR 50,000–100,000): Common in markets or basic retail shops. Be cautious—check for labels and official seals.
• Premium Arak (IDR 700,000–3,500,000): Artisanal brands that are aged, infused, or barrel-matured. These high-quality options rival international spirits in both packaging and taste.
• Cocktails (IDR 50,000–150,000): Served in bars and restaurants. Price depends on the venue and ingredients.

Can You Bring Arak Home?

Yes, you can! Most arak brands sold at airports or licensed shops are safe and legal for export. Just make sure to check your destination country’s customs regulations regarding alcohol limits. In Indonesia, travelers may take up to 1 liter of alcohol with them upon departure without special permits.

Buying and drinking Arak in Bali is not just a transaction—it’s part of the cultural experience. Whether you’re sipping by the beach, in a bar, or bringing a bottle home, you’re carrying a piece of Bali’s spirit with you.

1. Traditional Ingredients

The two most common raw materials used to produce arak in Bali are:

• White Glutinous Rice – Used primarily by producers like Dewi Sri. The rice is steamed, fermented, and distilled into a clear spirit.
• Palm Sap (Tuak) – Derived from coconut or lontar palm flowers. The sap is naturally sweet, ferments quickly, and yields a strong, earthy arak.

Other creative variants may use snake fruit (salak), sweet potatoes, or even coffee-infused rice mash to diversify flavor profiles.

2. Fermentation Process

The base ingredient is left to ferment naturally—typically for several days, depending on temperature and humidity. This stage turns sugars into alcohol through the action of wild yeasts or added fermentation starters.

In Bali’s humid climate, fermentation is often rapid. In traditional villages like Karangasem or Sibetan, the process may take place in clay jars, bamboo barrels, or covered vats.

3. Distillation

Once fermented, the mash is distilled using basic but effective techniques:

• Clay or Metal Stills: Traditionally, distillers use clay or repurposed metal containers heated over wood fire.
• Copper Stills: Licensed producers like Dewi Sri and Karusotju use food-grade copper stills that remove sulfur compounds and yield a smoother spirit.
• Double-Distillation: Premium brands often distill the arak twice to refine the flavor and remove impurities.

4. Infusion, Aging & Bottling

After distillation, arak can be consumed as is—or enhanced through artisanal methods:

• Infused Arak: Brands like IWAK Arumery and Arakbica infuse their base spirit with herbs, spices, coffee, fruits, or even honey.
• Barrel-Aged Arak: Some brands like Karusotju age arak in virgin oak barrels to create flavor notes similar to whiskey or rum.
• Filtration & Bottling: The final spirit is filtered, adjusted for alcohol content (usually between 30–45% ABV), and bottled under hygienic conditions with proper labeling and excise certification.

5. Regional Styles

Different regions in Bali have their own methods and nuances:

• Karangasem: Known for palm-based arak; often stronger and more rustic.
• Sanur: Home of Dewi Sri and traditional rice-based spirits.
• Sibetan: Famous for arak made from snake fruit, adding a tangy, sweet character.
• Batukaru: Karusotju’s home, where arak is crafted using mountain spring water and yams.

Today’s Balinese arak production reflects a fusion of ancient tradition and emerging craftsmanship. Whether it’s for ritual, celebration, or sipping in a cocktail—every drop tells a story of Bali.

Frequently Asked Questions about Arak in Bali

Economic and Social Impact of Arak’s Revival in Bali

The revival of Arak isn’t just about cocktails and cultural pride—it’s driving real change in Bali’s economy, communities, and tourism landscape. Thanks to regulatory support and growing global interest, this traditional spirit is empowering local livelihoods and putting Bali on the map for craft spirits.

Empowering MSMEs and Local Distillers

• From Cottage Industry to Legal Business: Dozens of micro and small-scale Arak producers have formalized their operations through the Peraturan Gubernur No.1 Tahun 2020, unlocking access to licensing, safety regulation, and new markets.
• Boosting Rural Economies: In regions like Karangasem and Sibetan, up to 90% of households depend on Arak production. Legal recognition allows them to thrive as part of a legitimate, growing sector.

Governor’s Push for Local Sourcing

• Support from Hotels and Retailers: Through initiatives led by Governor Wayan Koster, major hospitality groups like Marriott have begun sourcing local Arak and Balinese ingredients for their menus and bars.
• Supply Chain for the People: These partnerships create direct trade between hotels and Arak-producing villages—spurring employment, fair pricing, and better quality control.

Community-Driven Growth

• Cooperatives and Shared Brands: Many producers have formed cooperatives to pool resources and improve branding, distribution, and marketing.
• Fair Trade Models: Brands like Arakbica are setting a new standard by paying royalties to farmers per bottle sold, empowering smallholders with long-term income.

Fueling Sustainable and Cultural Tourism

• Arak Tours and Tastings: Boutique distilleries like Karusotju and IWAK offer guided visits, showcasing Balinese culture through artisanal spirits.
• Arak as a Heritage Product: The official declaration of Hari Arak Bali (Arak Day) and inclusion in Intangible Cultural Heritage lists have helped frame Arak as a national pride item—like sake in Japan or soju in Korea.

As Bali strives to diversify its economy and promote sustainable tourism, Arak stands as a success story—showing how cultural heritage, local empowerment, and global taste can align beautifully in a single glass.

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