Toddy is a beverage drink taken from coconut and palm trees. It is taken from the coconut bunch by chipping off the tip and gently tapping it using a bone filled with specially prepared ghee.
The toddy tappers face a lot of problems like a flood as if they don't tap for a single day, their harvest is lost. If an organic pesticide is not used it may damage the whole tree.
The toddy is collected three to four days after the first cut in an earthen pot.
It is a natural alcohol and mild use does not create any problem.
coconut brandy is produced from the sap ("toddy") of Borassus flowers that are extracted by a process called tapping and paring. The toddy is sourced from the Borassus palm in Sri Lanka, where the Borassus palm is tapped and pared for a total of 8 months, beginning in the first week of April and ending the second week of December each year.
The toddy's main constituent is sucrose, and it naturally ferments in the wood casks it is brought to the distillery in. Under normal conditions during toddy collection, this sucrose will ferment without aid, due to naturally occurring yeast.
At the distillery, the fermented toddy is transferred into wood storing vats where it is filtered. It is then pumped into the distillation house where the distiller uses both a pot still and a patent still to distill different batches of toddy. the Toddy is double distilled in the French pot still and single distilled in the patent still by a continuous distillation process. During distillation, the distillate of toddy is placed in wooden holding vats which are transferred to warehouses for maturation
Neera, also called palm nectar, is a sap extracted from the inflorescence of various species of toddy palms and used as a drink.[1] Neera extraction is generally performed before sunrise. It is sweet, translucent in color. It is susceptible to natural fermentation at ambient temperature within a few hours of extraction. Once fermented, neera becomes toddy. Neera is widely consumed in India, Sri Lanka, Africa, Malaysia, Indonesia, Thailand, and Myanmar. Neera is not the juice made from palm fruit.
Neera requires neither mechanical crushing, as in the case of sugarcane, nor leaching, like beetroot; it is obtained by slicing the spathes of the coconut, sago, and Palmyra (Borassus flabellifer L.) palm, and scraping the tender most part, just below the crown.
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