Amarula is inspired by the generosity of spirit of the marula tree. As the tree shares its carefree gift of joy with the elephants and community, so do we honour this symbiotic ecosystem, from soil to hands and glass (and beyond).
About Amarula
The story of Amarula is intimately linked with the majestic African elephant, whose summer migrations pass the wild Marula trees of the South African Savannah when the fruit falls ripe, golden and delicious beneath the branches of this sacred tree.
In 1983, we first began bottling a clear spirit from the Marula fruit for a general consumer market. But it was only six years later, in September 1989, with the addition of cream to our recipe, that Amarula began its journey to a global phenomenon as a uniquely, delectable cream liqueur (the only one made with real Marula fruit) that is enjoyed today in over 100 countries.
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Our association with the elephants that taught us the secret of the Marula fruit remains to this day and is celebrated with an image of the iconic bull elephant of the Jabulani herd, Sebakwe, featured on the Amarula label.
Crafting The Spirits Of Africa
Extracting the spirit of the Marula fruit begins after the elephants and other wildlife have had their share of ripe fruit from the summer bounty.
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Local women harvest the ripe fruit beneath the canopy of the trees and transport it to facilities where the inner stone and skin are removed. The inner white pulp is fermented and distilled as quickly as possible to retain as much of the fresh, fruity flavours in the Marula spirit.
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After distillation, the spirit is aged in French oak barrels for two years, infusing wood spice characteristics of vanilla and caramel from the oak into the spirit liquid. These flavour characteristics are further enhanced by the later addition of cream, giving Amarula its rich and velvety consistency.