Amarula is a cream liqueur from South Africa and uses the unique fruit of the Marula tree. Marula is an exotic fruit found only on the sub-Saharan plains of Africa, where it grows in the wild for just a few weeks of the year.
Harvesting of the fruit, ripened under the African sun, happens at the height of the African summer, from mid-January to mid-March. Many of these wild-growing trees, indigenous to sub-Saharan Africa, are found in the sub-tropical region of Phalaborwa in Limpopo Province.
When the fruit falls to the ground it is collected by the women of the local rural communities before being delivered to the Amarula production plant in Phalaborwa.
At the plant, each fruit is individually checked to ensure it is fully ripened and free of blemishes before the flesh is crushed with the skins. In a de-stoning tank, rotating blades separate the flesh from the hard seeds or nuts. The fruit pulp is pumped into cooling tanks, where it is kept at a consistent temperature below 6 degrees centigrade to prevent uncontrolled fermentation. The marula pulp is then transported to the cellars in Stellenbosch where it is fermented under conditions similar to wine making. After fermentation, the marula wine is distilled twice, first in column stills and then in copper pot stills, to create a young marula distillate. It is essential that the fresh marula wine is distilled as quickly as possible to retain the fresh fruity flavours. During the second distillation the marula flavours are further concentrated. One distilled, the spirit is aged slowly in wood, spending two years in small oak barrels. Fresh dairy cream is then blended with the Amarula.
So how does Amarula fare? Well below, I give to you my tasting notes –
Amarula – 17%
On the nose, a very light aroma of the exotic Marula fruit makes its way through, with the taste almost bursting as it hits your palate. A sweet tang to it, it covers your palate nicely and gives off a slow release of Marula that lasts.
A great fruit cream liqueur to enjoy over ice after a meal, or ask your bartender for one of these –
160 ml Amarula Cream
2 Tbs crushed brownie or (Chocolate biscuits)
2 Tsp Hazelnut liqueur
2 Tsp Orange liqueur
30 ml Peppermint Liqueur
Pinch of cinnamon
Chocolate shavings to garnish
Fresh ginger to garnish
Add all ingredients to a cocktail shaker or blender. Close, shake or blend for 30 seconds, pour over ice cubes into a hi-ball glass and add crushed ice as a top layer. Garnish with wedge of cookie or with chocolate shavings and fresh ginger.
A great cocktail to enjoy not only all year round, but with one of these –
Amarula Bread and Butter Pudding
500 ml Milk
375 ml double cream
5 ml vanilla essence
40 g butter, melted
6 large eggs
200 g castor sugar
125 ml Amarula Cream
6 small soft bread rolls
25 g sultanas, soaked in water and drained
100 g apricot glaze, warm
In a pan, bring the milk, cream and vanilla essence to the boil. Use a little of the butter to grease a large oval pie dish. In a bowl, whisk the eggs and castor sugar until pale. Gradually add the milk-cream mixture, stirring. Add the Amarula Cream and strain through a fine sieve. Cut the bread rolls into thin slices and butter them. Arrange in the pie dish and sprinkle over the sultanas. Pour the Amarula mixture over the bread. The bread will float to the top. Place the dish in a bain-marie on top of folded newspaper and pour in hot water to come halfway up the sides of the dish. Bake in a preheated oven, 160.
You have to love such a versatile liqueur! Ever since its release back in 1983, its been a staple for both bars and kitchens world wide. Which means only one thing, your missing out.
© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.