Amarula’s story began in 1963 with a spirit distilled from the marula fruit.
It was only six years later, in 1989, with the addition of cream to the recipe, that Amarula achieved worldwide success. Its marula fruit–based recipe remains unique to this day, preserving both a natural ecosystem and a historic savoir-faire.
The marula fruits, hand-harvested, are first peeled and pitted to retain only the pulp, which is then fermented to produce a “marula wine.” This wine is subsequently distilled and aged for two years in French oak casks, allowing it to develop notes of spice, vanilla, and caramel. Finally, the addition of cream enriches and softens the blend, giving rise to Amarula Cream Liqueur, smooth and velvety.
