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Across the Subequatorial plains of Africa, Marula trees grow wild and free. Only once a year do they bear fruit. Africa’s elephants walk for miles to feast on the sun-ripened Marulas. We meet them there, plucking the fruit by hand and trunk. We ferment, distill and mature the Marula spirit in French oak for two years before blending it with our velvety cream. Best enjoyed neat or on ice. Ideally with a view.