The marula tree, also known as the elephant tree, is mainly native to Africa. Its fruit, called the marula fruit, is small and oval and contains a hard seed inside.
The ripening period of the marula fruit extends from mid-January to mid-March. During this period, the fruit develops its characteristic taste and rich yellow color.
Special machinery with rotating blades is used to separate the pulp from the hard seeds. The resulting pulp is separated from the seeds and pumped into chilled stainless steel tanks, where it is further processed under conditions similar to those used in winemaking.
Once the fermentation process is complete, the clear marula wine is transferred to the distillery. During fermentation, which takes place at a temperature of 18°C - 20°C, the natural fructose of the marula is converted into alcohol.
For the production of the "Vanilla Spice Edition" of the Marula liqueur, another African ingredient is added to the classic Amarula bottling: Vanilla pods from Madagascar.
These give the liqueur a creamy and sweet flavor that enriches the taste experience. This is an example of the diverse flavors that can be extracted from African nature. (automated translation)
Tasting notes:
Color: Dark gold.
Nose: Fresh aromas, vanilla.
Taste: Fresh, creamy, cream, vanilla notes.
Finish: Long lasting. (automated translation)
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