Fig. 4

The traditional process of making palm wine in Bali, particularly in the Karang Asem area, involves several steps. It begins with tapping sap from the aren tree (Arenga pinnata) (A). The collected sap is then stored in a bucket called Tuak Manis (B). To enhance the fermentation process, laru (usually coconut fiber) or plant bark Pterospermum javanicum is added (C). After fermenting for 10–24 hours, tuak wayah is produced (D). Tuak manis and Tuak wayah are then sold by traditional traders (E). Tuak wayah with additional laru': The drink had lovely soft pink and white colors. (F). To create arak with varying alcohol content (18–40%), tuak wayah undergoes distillation (G). Using bamboo, tuak mist is condensed (H). Arak palm wine can gracefully age within earthern jars, maintaining its rich flavors and character for a delightful span of two years (I). The final product is set for distribution in sleek glass bottles (J). The quality of arak palm wine depends on distillation and condensation techniques, as well as the type of firewood used. Notably, arak kelor has a unique taste attributed to the use of Moringa oleifera bark as firewood. (retrieved from: Private Photographic Documentation)