The Nature of The Regulation of Balinese Fermented and/or Distilled Beverages

ABSTRACT : The efforts made by the Provincial Government of Bali in popularizing Balinese fermented and/or distilled beverages as traditional alcoholic drinks such as sake, wine and soju have generated debate. These beverages are seen as alcoholic beverages, but on the other hand, they are products of traditional knowledge that need to be protected. Obstacles in protecting Balinese fermented and/or distillate beverages cause these products cannot compete with large-capital alcoholic beverages. This study examines the basic philosophical, juridical and sociological legal considerations for Balinese fermented and/or distilled beverages. Their regulation provides justice for local alcoholic beverage-producing communities. This protection is a protection of the economic rights of arak craftsmen. Opportunities for the protection of fermented and/or distillate beverages can be seen from the recognition of arak Bali as an Intangible Cultural Heritage of Indonesia in 2022 according to UNESCO.

KEYWORDS :Alcohol, Bali,Balinese fermented and/or distilled beverages, Intangible cultural heritage, traditional knowledge