Amarula Vanilla Spice Cream Liqueur

There is just one place on earth where the Marula trees grow –across Africa’s subequatorial plains. And there is just one time of year when the female Marula trees bear their exotic fruit –at the height of the beautiful summer. The small oval plums ripen to a rich yellow, with a tough outer skin surrounding its fibrous, white flesh. Containing four times more vitamin C than the average orange, Marula is a succulent fruit with a citrus tang and a creamy, nutty taste. Archaeological evidence of Marula fruit can be dated back as far as 10 000 BC with traces of Marula kernels found in the ancient Pomongwe Cave of Zimbabwe. The smooth, light brown seed inside each Marula fruit protects its oil-rich kernels which are an essential source of nutrition and have antioxidant as well as moisturizing properties.

The Marula trees cannot be cultivated. No matter how hard people have tried, these mysterious, African trees stay robustly true to their earthy roots and grow only where they choose. Only once a year, at the peak of summer, the female Marula trees bear their unique fruit. When the scent of ripe Marula fills the air, the elephants travel vast distances in order to get a taste. This is their cue to begin the harvest. Local communities are an integral part of the process, and carefully hand-pick the fruit once the elephants have raised their trunks in approval.

Once the Marula fruit is perfectly sun-ripened, they gently hand-gather each one. 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 do they bottle this little piece of Africa. Amarula is best served over ice and preferably, with a view.