Amarula

Darlings, I have been away for too long and I humbly apologize. You know how it is though when alcohol is involved, days blur together and your memory fails you. Such a lot has happened in my wine world that the blog posts are backed up immensely and it has been hard to know which post to do first.

So let me start with a non-wine write-up from the adventures of Brett, the rogue, who took a trip to Amurula in Phalaborwa. This is, so they say, the Spirit of Africa but I'm pretty sure that people survive on stronger stuff, stuff that isn't in the middle of nowhere. Anyway, the location itself is rather magical and as for being "nowhere" it is an inspiring setting. The experience consists of tastings and a little history lesson for instance, did you know that the Marula tree is also known as the marriage or elephant tree (which is why there is an elephant on the bottle!) and the trees bear fruit in February and March. The Marula fruit is harvested for 3 months of the year and is then fermented rather like wine and afterwards is distelled in copper pot-stills. Maturation takes about 2 years in small oak casks and the liquid is enriched with pure Marula extract and cream to give that sweet and silky Amarula Cream.
On a tasting note, Amarula is as you would expect, creamy. Yet it has a hint of fruity sweetness. It must always be served chilled. Warm Amarula is repulsive and makes me want to vomit, it's like drinking off milk. A good way to have Amarula is in this cocktail here (uber yummy).

Brett said there were some rather delightful chocolates at the Amarula Lapa that he wanted to get me...note the word "wanted". Apparently it was just too hot for chocolates. Balls. *cough*

As an alcoholic experience, it's a bit of a ways out but if you are around that region, I recommend it for learning about the history and creation of such an iconic South African drink.

Amarula cocktails.