Naga

For Indonesian releases Naga documents fermentation of molasses together with fermented red rice in teak vats; part of the "cane wine" is distilled in traditional Chinese pot stills (double distillation up to ~60–65%) while another portion is column-distilled (up to ~92%). For the Thai editions distillation mainly takes place in columns (a 5-pass cycle is cited for the 10/12-year editions). The distillates are then aged in casks (often teak/jati and subsequently ex-bourbon American oak) and in some cases finished in cherry casks or in wine-seasoned barriques (e.g. barrels previously used for Saint-Émilion).

Combination of distillation in traditional Chinese pot stills (double distillation up to ~60–65%) and column distillation (sometimes up to ~92%). For the Thai editions multiple column distillations are indicated (e.g. 5 passes).

Primary ageing in teak (jati) casks often followed by transfer to ex-bourbon American oak; in some cases further finishing in cherry casks or in French oak barriques that were wine-seasoned (e.g. barrels used for Saint-Émilion). For some Thai editions ageing is carried out in 200 L casks with controlled-cellar conditions.