Contents
Amarula liqueur has a strength of 17 degrees, contains 20% sugar and is remembered for its mild caramel-milk taste. The drink has been made since 1989 from the fruits of the “Elephant tree” (other names are “wedding tree”, “marula”, “Ethiopian sclerocaria”) and fresh cream. It is produced by one company in the world – Southern Liqueur Co. The brand has won many prestigious awards, received worldwide recognition and is the second most popular cream liqueur in the world after Irish Baileys.
Over the past three years (2014-2016), Amarula liqueur has received gold medals at the International Spirits Competition in New York and The Liqueur Masters Spirit Business, Drinks International Travel Series, International Wine & Spirit competition, etc.
Raw material features
The marula tree grows only in southern Africa and bears fruit once a year – in the middle of summer. The fruits are deep yellow oval fruits with fleshy white flesh. A single marula has four times the vitamin C of an average orange, and the fruit has nutty, citrus and creamy notes. The peculiarity of the tree is that it cannot be cultivated and selected – marula chooses where to grow. If the “elephant tree” does not like the soil, it will take root, but will not bear fruit.
When the fruits appear on the marula, the air is filled with a sweetish aroma that attracts elephants – this is a sure sign that it’s time to start harvesting.
Ethiopian sclerocaria is one of the main conditions for the survival of some African animals and even tribes for several thousand years, we can say that this tree is the center of the local ecosystem. Everything is used: the pulp is consumed for food, the juice is drunk by animals and people, Africans make a drink similar to tea or coffee from the dried skin of the fruit, paint is made from the bark, and oil is pressed from the fruit seeds.
Production and types of Amarula
Ripe, filled with juice and saturated with sunlight, marula fruits are harvested by hand, peeled and pitted, ground into a homogeneous mass and sent for fermentation (fermentation). Then the resulting wine is subjected to double distillation (distillation) and left for two years in oak barrels.
As a result of aging, the distillate acquires tones of vanilla and toasted toast. Finally, at the last stage, cream is added to the liquor and the finished Amarula is bottled.
Views:
- Amarula Cream (cream liqueur).
- Amarula Gold (strong drink, made in the same way as liquor, but without the addition of cream).
How to drink Amarula
Manufacturers themselves recommend drinking liquor by adding ice cubes and admiring African landscapes. You can snack on a drink with fruits, desserts and ice cream.
Amarula Gold is usually drunk with ginger beer or soda, diluted in a ratio of 1:8 (25 ml of Amarula per 200 ml of drink). Also, this strong liquor can be mixed with any lemonade or juice.
Amarula cocktail recipes
- Coffee surprise. 60 ml of creamy Amarula, a mug of strong black coffee, 50 ml of whipped cream, 8 marshmallows, 20 ml of cane sugar, 20 grams of chocolate chips for decorating the drink.
- Amarula Storm. 37 ml creamy amarula, 15 ml bourbon, 50 ml full-fat milk or low-fat cream. Mix everything, add a pinch of freshly grated ginger, a drop of honey.
- Spicy drink. Mix 35 ml of creamy amarula with 20 ml of spiced whiskey (with cinnamon, cloves, juniper, star anise, cardamom). Serve in a chilled champagne glass with ice.