Amarula Cream Liqueur • Vanilla Spice

Once the Marula fruit is perfectly sun-ripened each one is gently hand-gathered. 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 two years during which wood spice characters of vanilla and toast are naturally imparted. Thereafter dairy cream is infused to give Amarula its rich velvety texture. Only then is this little piece of Africa bottled. Amarula is best served over ice and preferably with a view.