Naga Malacca - 70cl
Format: 70 cl
More information
VAT and Tax incl.
Excise and customs charges incl. (EU, CH, US only)
| Naga | |
| Rum | |
| Spicy, sweet, notes of caramel and vanilla | |
| Molasses, water, yeasts | |
| 70 cl | |
| 40.0% | |
| Indonesia | |
| American oak barrels | |
| Minimum 3 years | |
| Continuous column | |
| Cold filtration | |
| Dark amber | |
| Neat, with ice or in cocktails |
Produced using traditional methods, Naga Malacca is distilled from rice and molasses, giving it a sweet and complex profile. Distillation occurs in small batches, ensuring attention to detail and superior quality. After distillation, the spirit is aged in barrels previously used for Brandy, enriching it with vanilla tones and soft woods that harmoniously blend with the initial notes.
On the nose, Naga Malacca displays a rich and intriguing bouquet with notes of exotic spices, vanilla, and a slight hint of caramel. On the palate, it impresses with its smoothness, making for a pleasant and enveloping tasting experience. The sweet and caramelized starting notes evolve into a slightly spicy finish, reminiscent of pink berries and a subtle hint of wood.
Ideal for sipping neat, Naga Malacca is also suited for innovative cocktails that seek an exotic and distinctive touch. Its versatility and characteristic aromatic profile make it a standout product, capable of captivating both the casual drinker and the more experienced spirits enthusiast.
A true gem for those who love to discover and appreciate spirits with intriguing origins and stories, Naga Malacca adds a touch of mystery and exoticism to the collection of any aficionado.
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.