SLD, Marula Creme Likør

Beskrivelse

Dette er en ny og anderledes frugtagtig flødelikør.

Produktet sælges med stor succes på verdensmarkedet f.eks. i Tyskland, og UK

Denne likør er resultat af næsten 2 års intensiv forskning og udvikling, hvor mange forskellige alternativer er blevet afprøvet før denne unikke likør er kommet på markedet.

Basis er de grønne blade fra Amarula træet. Disse blade er mest kendt en af elefantens spisevaner, og som i enkelte tilfælde har bevirket at disse store dyr er blevet “fulde”.

Udtrækket af disse blade er blandet med frisk mælk og fløde fra Jersey køer og desuden er alkohol tilført i en kompliceret proces, som garanterer for lang holdbarhed.

Der er ikke tilført produktet nogen form for tilsætningsstoffer, så det er den rene vare.

Marula kan i åben tilstand komme i køleskabet op til 14 dage, uden at smagen og karakteren ændres.

Likøren er perfekt at serveres som en likør til kaffen eller nydes med stort velbehag med en klump is i glasset.

Smagen af fløde, karamel og blød alkohol er behagelig og desuden er smagen mindre fed andre flødelikører, f.eks. Baileys.

Flødelikør der er baseret på Amarula blade og Jersey fløde, og som er en stor konkurrent til f.eks. Baileys.

The Marula Fruit
There is just one place on earth where the Marula grow, across Africa’s subequatorial plains. And there is just one time of the year when the female Marula trees bear their exotic fruit, at the height of our beautiful summer.

The size of small plums but oval, the Marula fruit ripens to a rich yellow, with a tough outer skin surrounding its fibrous, white flesh.

Containing four times more vitamin c than the average orange, Marula is a succulent fruit with a citrus tang and a creamy, nutty taste.
Archaeological evidence of Marula fruit can be dated as far as 10.000 BC with traces of Marula kernels found in the Pomongwe Cave of Zimbabwe.

The smooth, light brown seed inside each Marula fruit protects its oil-rich kernels which are an essential source of nutrition and have antioxidant as well as moisturizing properties.

HOW MARULA IS MADE
The mystical Marula or Elephant Tree (Sclerocarya birrea) is indigenous to sub-equatorial Africa.
It bears a smallish oval fruit with its flesh packed around a large, very hard kernel.
From mid-January to mid-March the Marula fruit ripens, giving the fruit its distinctive flavour and rich yellow colour. Of this mythical and sought-after tree, Marula Cream is born. The ripe fruit is gathered, and the flesh removed from the skin.
As the Marulas ripen the local inhabitants harvest them from the veld and deliver them to the Marula plant or to central pick-up points.
Payment is made individually for every kilogram delivered. The fruit is selected on a sorting conveyor belt, with damaged fruit being discarded and green fruit being held back to ripen. In the de-stoning tank, rotating blades remove the flesh from the hard kernels.
The resulting fruit pulp and kernels are then separated.

The Marula pulp is then pumped into stainless steel cooling tanks, where it is kept at a consistent temperature of below 8°C to prevent fermentation.
The pulp is then transported in bulk by tankers, maintaining a constant temperature of below 8°C, to the SLC cellar in Stellenbosch. At the cellar, the pulp is transferred to fermentation tanks, where a pure yeast culture is inoculated into the pulp to start the fermentation process.
The conditions are like those of winemaking. Once fully fermented, the clear Marula wine is transferred to the distillery.
The fruit solids are compressed to extract all the juice and then distilled to release the Marula fruit flavours, which are added to the Marula wine. During fermentation, which is performed at 18°C – 20°C, the natural fruit sugar present in the Marula is converted to alcohol, taking seven to ten days.
During this stage the solid fruit particles settle at the bottom of the tanks. The Marula wine is distilled in copper pot-stills to produce the characteristically flavourful Marula spirit, which is then oak-matured for two years in small oak barrels. After two years of maturation, the final step in the creation of Marula Cream is the blending of the liqueur with the finest, fresh cream until a smooth consistency is formed.
The creaming process is of the highest standard, resulting in a cream product that is delectably rich and soft, with an alcohol content of 15%.
Accolades

Land:	Sydafrika
Vinområde:	Stellenbosch
Producent:	SLD
Vintype:	Cremeliør
Labelnavn:	Marula Creme Likør
Årgang:
Druebase:	Marula blade
Gæring:
Lagring:	Ståltank i 5 dage
Holdbarhed:	Drikkes nu og til 2025+

Bouquet:
	kakao Krydderurter lidt marcipan mælk
Gastronomi:
	Aperitif Drikkes iskoldt foran pejsen Kølig aperitif Med knust is og et strejf af friskpresset citron Søde sager

 

Antal pr. colli:	6 flasker
Bedømmelse af årgangen:
Vinifikation:	Amarula frugten plukkes og saften presset ud af bladede. Derefter tilsættes finsprit og det samlede koncentrat bearbejdes gennem flere omgange. Så tilsættes frisk jersey mælk og det samlede produkt sættes til nedkøling gennem 5 dage, hvor likøren tilsmages både for sukker og sprit.
Alkohol:	15,0%
Syre:
Restsukker:	6,1 gr. pr. liter

 
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