Originating from the Arabic name (araq = sweat, juice) for originally many spirits in the Orient. According to another version, the name of the Mongolian name "Karakumyss" for a liquor derived from fermented mare's milk. Today, Arrak, Arak, Arrack or Rack is used primarily for distillates from the Middle East, Sri Lanka (Ceylon), Indonesia, Philippines and Thailand. These are made from various sugary raw materials such as cane molasses, palm juice, sap, rice or grapes. For palm wine one uses the sugary juice from the male piston of certain palm trees (coconut palm, sugar palm). It is one to four times distillation, often at the last pass anise is added. This is in Jordan, in the Lebanon and in Thailand a speciality. As a result, this schnapps tastes similar to the Turkish one Raki or the Greek ouzo, The most well-known Arrak is the Batavia-Arrak 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, the addition of water or very strong cooling results in a characteristic milky discoloration - the so-called Ouzo effect (Ouzo effect).