More information
VAT and Tax incl.
Excise and customs charges incl. (EU, CH, US only)
| Naga | |
| Whisky | |
| Notes of wood, vanilla, spices | |
| Water, barley malt | |
| 70 cl | |
| 40.0% | |
| Indonesia | |
| Oak barrels | |
| 10 years | |
| Distillation in traditional pot still | |
| 2 | |
| Not cold filtered | |
| Dark amber | |
| At room temperature, neat or with ice |
Produced using traditional methods, the Naga utilizes local ingredients from Southeast Asia. The name "Naga" is inspired by the mythical serpentine creatures that, according to local legends, protect hidden treasures, and this rich and aromatic spirit is undoubtedly a treasure in the world of distillation.
The tasting profile of the Naga Aged 10 Years Siam Edition offers an intricate tapestry of flavors. On the nose, it opens with warm notes of exotic spices, sandalwood, and a light touch of vanilla, derived from the long maturation in wooden barrels. On the palate, the complexity expands with hints of dark chocolate, roasted coffee, and a subtle strand of ripe tropical fruit, providing a balanced and persistent sweetness.
The finish is long and enveloping, with a persistence that leaves a sensation of spiced warmth and an inviting recall to subsequent tastings.
The Naga Aged 10 Years Siam Edition is an ideal option for lovers of rich and complex spirits, and it serves magnificently both as a digestif and as a base for complex and structured cocktails. A true jewel of distillation that transports the taster on a sensory journey through the traditions and flavors of Asia.
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.