The Long Journey of Bali Arak: From Tradition to a Valuable Product

For some Balinese people, arak is more than just a drink. It is part of collective memory, passed down from kitchen to kitchen, from generation to generation, as a remedy believed to keep the body warm and alleviate minor ailments.

Amid changing times, Balinese arak is slowly finding its way into broader spaces. From limited home production, it is now beginning to move towards more standardised products with economic value.

Ida Ayu Puspa Eny has experienced this journey. She first came to know arak not from industry, but from its everyday function as part of traditional medicine.

“Iwa actually started in 2009, but only for the family environment,” she said in an interview on Wednesday (8/4/2026).

At that time, Balinese arak lacked clear legal foundations. Its production was limited, and farmers were in a vulnerable position.

Change only became apparent with the issuance of Bali Provincial Regulation No. 1 of 2020. This regulation opened up legal space for the production and distribution of arak, while also providing protection for farmers.

“From there, we started joining to legalise the Iwa brand,” said Puspa.

That step was not just about legality, but also opened new opportunities. Puspa began involving around 22 arak farmer families in Karangasem as supported partners. The farmers continue to produce raw materials, while further processing is done to improve quality and selling value.

“I have 22 supported families, arak farmers that we assist,” she said.

Arak in Usada Tradition

Behind the industry’s momentum, Balinese arak holds a deeper function. In Balinese usada practices, arak is often part of traditional medicine recipes.

It is used as a mixture for herbal medicines, a body warmer, and is believed to help relieve coughs, flu, and mouth ulcers. For many families, this usage is not new, but knowledge passed down through generations.

Puspa grew up with a similar understanding. Since childhood, arak has been present in daily life as part of home remedies—from mouthwash to mixtures for maintaining body condition.

Preserving Taste, Raising Standards

Although closely tied to cultural values, Balinese arak was once trapped in the stigma of being a traditional product with unstandardised quality. Without strong legal protection, its selling price was low, and farmers’ bargaining position was limited.

“In the past, it was only within that circle. Now with the regulations, farmers are starting to be more protected,” she explained.

Along with the arrival of regulations, the production process began to develop. Arak produced by farmers no longer stops at the initial stage, but undergoes further processing such as distillation and maturation.

To produce certain products, this process even requires up to two years.

“For Iwak, we need a minimum of two years,” said Puspa.

At the same time, innovations are also being made. New variants based on fruits and spices are being developed, without abandoning natural ingredients as the main identity. Balinese arak remains rooted in its sources—palm sap, coconut, or palm that is fermented and distilled traditionally.

Interestingly, despite her seriousness in developing the product, Puspa does not consume arak herself. “I’m not a drinker,” she revealed.

Between Tradition and Perception

The journey of Balinese arak towards a more modern industry is not without challenges. One of the most felt is the public’s perception that often associates it with excessive consumption.

However, in the Balinese cultural context, arak has a much broader role. It is present in religious ceremonies, as well as being part of traditional medicine practices.

Now, with regulatory support, cooperative involvement, and various innovations, Balinese arak is beginning to move more directionally. However, the road ahead is still determined by many factors—from production quality, business consistency, to how far the market can accept the new face of Balinese arak.