• Crafted from marula fruit native to South Africa
• Fruit hand-harvested in subequatorial Africa
• Fermented for 7 to 10 days
• Distilled in a column still
• Aged in French oak casks for two years
• Blended with a rich cream and wild Ethiopian Arabica coffee beans
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.
