The Marula tree is a native of South Africa plains, once the its fruit is perfectly sun-ripened, each is gently hand-picked. First, the fruit is de-stoned, its flesh crushed and the pulp fermented. After fermentation, the Marula ‘wine’ is distilled and aged in French oak barrels for at least three years, during which wood spice characters of vanilla and toast are naturally imparted. It is made with sugar, cream and the fruit of the Marula tree. Thereafer dairy cream is infused to give Amarula its rich, velvety texture. Only then it is bottled.
The palate of this liqueur is characterized by Chocolate, Cream, and Vanilla notes. Amarula is best served over ice and preferably, with a view.