Taste of Southern Toddy

Art, Culture & Heritage

Enjoy an evening of toddy tasting hosted by a local agriculture expert. A non-distilled natural beverage used for medicinal, culinary and recreational purposes. It is brewed from both long fishtail palm flowers and coconut flower. Toddy is mostly harvested early morning or late evening as this is the prime time the sap is released from flowers. This delicious sap was distilled by the colonies in the 18 century to create the island’s most popular alcohol, Arrack. Taste the various toddy cocktails over local snacks and learn the traditions and history about the toddy tappers.

Immerse yourself in an evening of toddy tasting led by a local agriculture expert
Learn about the ancient tradition of toddy tapping and the historical significance of this natural beverage
Gain insight into the fascinating process of toddy harvesting

What's Included ?

Host, Toddy, snacks, and history.

What to Wear ?

Cool light clothing

Savour a delightful evening of toddy tasting while learning about the rich heritage and fascinating history of this natural beverage, all under the guidance of a local agriculture expert. For ages, people have valued toddy, a non-distilled beverage made from coconut blossoms and long fishtail palm, for its culinary, medical, and recreational benefits. Discover the painstaking method of collecting the sap in the early morning or late evening, when it runs at its peak. Experience the flavours and legends of Sri Lanka’s most popular beverage as you try a range of toddy cocktails matched with regional fare, drawing inspiration from the tradition of toddy tappers. Discover how toddy was distilled during the colonial era to create the well-known Arrack, a symbol of the island’s continuing cultural legacy And craftmenship.

Private Sessions From

US$ 133

Per Adult

US$ N/A

Per Child

What is the "Taste of Southern Toddy" experience?

Through the study of toddy tapping and traditional toddy-based food, the “Taste of Southern Toddy” experience gives guests the chance to fully immerse themselves in the rich gastronomic and cultural history of Southern Sri Lanka. Entire meals that highlight the distinct culinary customs of the area are served, and attendees can savour the tastes of locally made toddy, a fermented beverage created from the sap of coconut trees.

What is toddy, and why is it significant in Southern Sri Lankan cuisine?

Native to the area, toddy is a traditional alcoholic beverage made from the sap of coconut palms, sometimes called “ra” or “kithul.” The sap from the coconut palms’ flower buds is removed during the toddy tapping process, and the sap is then fermented to create toddy. In Southern Sri Lankan cuisine, toddy has cultural significance as it is utilised as a beverage and as a main ingredient in several traditional meals.

Is the "Taste of Southern Toddy" experience suitable for individuals with dietary restrictions?

Although the experience revolves around toddy-based cuisine, those with dietary choices or restrictions can usually find vegetarian and non-alcoholic options available. Any special dietary needs can be communicated in advance to the tour organisers or restaurant personnel, ensuring a personalised eating experience that meets their needs.

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