Adding to the impressive list of Bali-made spirits, the recently launched Marak and Ark bring a new take on the island’s traditional spirit of arak. Brought to the market by Indoestri Teluk Saba, the two brands aim to support arak farmers in Karangasem whilst elevating the name and reputation of this culturally-significant, artisanal alcoholic beverage.
Bali’s local spirit, arak, has in the last few years experienced a renaissance, seeing what was once a humble cottage industry evolve into a respectable craft in its own right. Though there are many types of arak, what is considered typically Balinese is that made from neera, or palm nectar — sap harvested from the inflorescence of the palm tree, predominantly the coconut or arenga palm. Called tuak in Bali, very much a drink in its own right, this treasured liquid is collected, fermented and distilled to create arak, a strong and distinct spirit that has been part of Balinese life for generations.
Karangasem Regency is reputed as the home of Balinese arak, where whole village communities are dedicated to harvesting and producing the spirit, used both in ceremonial and social occasions. This traditional drink, in many ways an island moonshine, found its way into modern (and tourist) environments and use quickly became abuse, and the arak name was tarnished.
In 2020, Bali’s regional government officially recognised and legalised arak through a law in which new standards and regulations were set for arak producers in order to formalise the industry. A new era of arak was born and a new industry was born, along with a birth of local arak brands.
Marak and Ark — New Players in Bali’s Arak Scee
In October 2024, two new arak brands were launched, Marak and Ark. Founded by Leonard Theosabrata, an Indonesian entrepreneur regarded for his support and development of local SMEs, Marak and Ark hope to bring the heritage of the artisanal beverage to contemporary tastes and standards of discerning drinkers.
Under the company, Indoestri Teluk Saba, the drinks ensure to respect the origins of arak, working with local tuak harvesters from Tri Eka Buana Village, Karangasem. Tuak is bought directly from this arak-producing community and distilled at a micro-processing facility (Suksma Bumi Pertiwi) in the village , and also at a larger distillery in Gianyar.
“There’s a movement that I believe is vital for Bali, one that has been revitalizing arak for the past four years. The Marak project has a long history, and it is for Bali!” Shares Leo, the passionate founder.
Though both made from pure arak, Marak and Ark have their own unique characteristics. Ark is a pure representation of arak, smooth and crystal clear, but certainly a stronger libation at 45% ABV. Packaged in a bespoke clear bottle and wooden top.
Meanwhile, Marak is an oolong-infused arak, inspired by Bali’s unique connection to Chinese heritage, where the latter’s influence was blended into Balinese culture through the marriage between King Jayapangus of Bali and Kang Cing Wie, a Chinese merchant’s daughter who thus became queen of the island. At 38,5% ABV, the sweet, vegetal notes of the oolong add another layer to the arak’s sharp and distinct palate. The elegant blue ceramic bottle are a nod to the drink’s traditional vessel, the guci (Chinese clay vases), and gives Marak a sophisticated and alluring presentation.
Marak and Ark were officially launched at the House of Mark, a soon-to-be-opened destination bar located in Nusa Dua.
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