Abstract
This study aims to examine the role of tuak and arak Bali across cultural, economic, and tourism dimensions, and to identify key challenges and opportunities for their sustainable development. This research employs a qualitative approach using in-depth interviews, observations, and document analysis involving traditional producers, community leaders, government representatives, and hospitality practitioners in Bali. Data were analyzed using thematic analysis. The findings indicate that tuak and arak Bali function as expressions of local knowledge and cultural identity, while also supporting rural livelihoods. Despite their potential in gastronomic tourism, their broader utilization is limited by inconsistent product quality, weak value chain integration, and limited collaboration among stakeholders. By shedding light on the ways traditional alcoholic beverages can pass through the process of commercialization while retaining their cultural integrity, this study contributes to the development of the discipline of gastronomy and hospitality. Nevertheless, the conclusions drawn stress the importance of striking a balance between maintaining cultural heritage and serving high-quality products that comply with hygiene, quality assurance, consistency of product type, and responsible governance. Although these conclusions may contribute to the development of sustainable beverage-driven tourism, the qualitative nature of the research implies that the findings are valid only for the specific cultural background of Bali.