Naga Pearl of Jakarta - 70cl - Boxed
Format: 70 cl
More information
VAT and Tax incl.
Excise and customs charges incl. (EU, CH, US only)
| Naga | |
| Rum | |
| Spicy notes, vanilla, caramel | |
| Molasses, water, yeast | |
| 70 cl | |
| 40.0% | |
| Indonesia | |
| American oak barrels | |
| Minimum 3 years | |
| Continuous still distillation | |
| Cold filtration | |
| Light amber | |
| Neat, with ice or in cocktails |
The distillation follows traditional methods with deep roots in Jakarta's history; the process uses high-quality local ingredients, ensuring a final product of exceptional purity and flavor. The Naga Pearl of Jakarta stands out for its complex aromatic profile, featuring a palette of aromas ranging from sweet exotic spices to slightly herbaceous touches, typical of the Indonesian terroir.
On the palate, this spirit reveals a soft yet rich structure, with a perfect balance between sweetness and aromatic intensity. The spiced notes blend with subtle hints of ripe tropical fruit, creating a long and pleasantly persistent finish. Each sip of the Naga Pearl of Jakarta is a journey through the unique flavors and aromas of the Indonesian islands.
Ideal for drinking neat at the end of a refined dinner or used as a base for exotic and innovative cocktails, this distillate not only represents an elegant addition to any spirit collection but is also an opportunity to explore the spiritual and culinary richness of Jakarta. The case in which it is presented makes the Naga Pearl of Jakarta a prestigious gift for every enthusiast of distillates and Asian culture.
Production area
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Naga
Discover the spirits, production style and story of Naga.
Distillation
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).
Ageing
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.