Arabic name (araq = sweat, juice) for originally many spirits in the Orient. According to another version, the name is derived from the Mongolian name "Karakumyss" for a schnapps made from fermented mare's milk. Today Arrak, Arak, Arrack or Rack is mainly used for distillates from the Middle East, Sri Lanka (Ceylon), Indonesia, Philippines and Thailand used. These are made from various sugar-containing raw materials such as cane sugar molasses, palm juice, vegetable juice, rice or even grapes. For palm wine, the sugar-containing juice from the male flower cobs of certain palm trees (coconut palm, sugar palm) is used. There are one to four times distillation, often on the last pass anise is added. This is in Jordan, in the Lebanon and in Thailand a speciality. This makes this schnapps taste similar to the Turkish one Raki or the Greek ouzo. The best known arrack is the Batavia arrack of the Indonesian island of Java (Batavia is the capital of Indonesia ). Arrak is not mentioned in the EU spirits regulation. As with all aniseed spirits, a characteristic milky discolouration occurs when water is added or when it is very strongly cooled - the so-called Louche effect (Ouzo effect).