Amarula

The mystical marula or elephant tree (Sclerocarya Birrea) is indigenous to sub-equatorial Africa. It bears a smallish oval fruit with its flesh packed around a large, very hard kernel. From mid-January to mid-March the marula fruit ripens, giving the fruit its distinctive flavor and rich yellow colour. As the marulas ripen the local inhabitants harvest them from the veld and deliver them to the marula plant or to central pick-up points. The fruit goes through a thorough washing process before reaching the de-stoning tank. In the de-stoning tank, rotating blades remove the flesh from the hard kernels. The fruit pulp and the kernels are then separated. The marula pulp is pumped into stainless steel cooling tanks, where it is kept at a consistent temperature of below 8°C to prevent fermentation. At the cellar, the pulp is transferred to fermentation tanks, where a pure yeast culture is inoculated into the pulp to start the fermentation process. The conditions are similar to those of winemaking. During fermentation, which is performed at 18°C - 20°C, the natural fruit sugar present in the marula is converted to alcohol, taking seven to ten days. During this stage the solid fruit particles settle at the bottom of the tanks. Once fully fermented, the clear marula wine is transferred to the distillery. The fruit solids are compressed to extract all the juice and then distilled to release the marula fruit flavors, which are added to the marula wine. The marula wine is distilled to produce the characteristically flavorful marula spirit, which is then oak-matured for two years in small oak barrels. 

Amarula Cream Liqueur
After two years of maturation, the marula spirit is de-barreled and blended with the finest, fresh cream until a smooth consistency is formed. The creaming process is of the highest standard, resulting in a product, which is soft, rich, and stable. The final product is bottled immediately and labeled. Amarula Cream is then ready to be distributed.
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