Step One - Marula fruits - When the marula fruits are in season, the elephants smell them days before they fall. And for the workers too, the anticipation is as sweet as the fruit itself.
Step Two - Hand collection - Gathered ads friends and family they gather the fruits as one. This is their only prospect of income for the year, so they squeeze everything they can from the harvest.
Step Three - Sorting and Washing - The Fruit is thoroughly washed before reaching the destoning tank, where the hard seed kernel is separated from the fruit pulp.
Step Four - Pulping - The fruits go through pulping, then immediately cooled to retain the precious flavours.
Step Five - Fermentation - After crossing the country, the pulp is fermented in stainless steel tanks, transforming its character and flavour.
Step Six - Distillation - The marula liquid after fermentation is distilled through a column still as quickly as possible to maintain as much fresh, fruity marula flavour.
Step Seven - Maturation - The marula spirit is then aged in French oak barrels for two years, infusing it with spice notes of vanilla and toast as it matures. It is then carefully blended with cream and natural flavours to round out the taste.
Step Eight - Bottling - The iconic bottle has an important job - to hold and protect the fruit of the spirit. Until it's ready to be shared with friends, of course. Shared in the generous, caring and uplifting spirit of Africa.
Step Nine- Hand Tied Tassels - Finally, they add hand-tied tassels - a soft contrast to the dark glass bottle.