The mystical Marula tree, also known as the elephant tree, is found mainly in Africa. Its fruit is small, oval and hides a hard core inside. The Marula fruit ripens from mid-January to mid-March. During this period they develop their distinctive taste and rich yellow colour. In a special machine, the pulp is then separated from the hard seeds by rotating blades. The resulting fruit pulp is separated from the seeds. The Marula pulp is then pumped into cooled stainless steel tanks. The subsequent conditions are similar to those of wine production. After the completed fermentation process, the clear Marula wine is transferred to the distillery. During fermentation, which takes place at 18°C - 20°C, the natural fructose of the marulas is converted into alcohol.Tasting notes:Colour: Dark gold. Nose: Fresh aromas. Taste: Fresh, creamy, creamy. Finish: Long lasting.