We all love the simple things in life and sometimes get confused when selecting our drinks. One in particular I mentioned a few blogs ago was Toddy. Toddy is the life blood of most locals however this seems to be dieing to the ever presence market of cheap liquor.
The harvesting of this fantastic product is done through the collection of the sap. Sap is extracted and collected by a tapper. Typically the sap is collected from the cut flower of the palm tree. A container is fastened to the flower stump to collect the sap. This method is as old as the trees and the sap collected tends to be very sweet and not to mention non-alcoholic before the fermented process takes over.
Generally speaking, this is but one method of extracting this amazing drink. Sometimes the whole entire tree is felled. When this method is used, normally you will see a fire lit in the actual cut to facilitate the collection of the important sap. Even this has rules here in Malaysia. 150 trees a day is the limit. So with all the cheap alcohol now available and the dying trade of Toddy Farmers the shelf life of this amazing product is around another 10 to 15 years before it will no longer be available.
Don’t get me wrong, Toddy is not only used for getting boozed but also used for cooking. The Indian population use it in making delicacies and also as a substitute for yeast. So with all the Toddy shops closing down recently, where do you find it? Well, you can travel out to some of the Toddy Farms they have here or head to Klang to find it. With the closer of the shop in Brickfields, the supply of Toddy is not what it once used to be.
Ask the front desk at Apple Hotel in Kuala Lumpur and they will point you in the right direction. Have a go and try this drink before it becomes part of history. My only experience with toddy is with an ale and the taste was remarkable. So I would urge people to give this a go and keep the wonderful trade alive.