A rum from Indonesia, specifically Java. It’s born out of two traditions, one rooted in the production of sugar cane-based rum and the other Indonesian Batavian Arrack – a distillate produced using red rice, coconut sap or fruit. Naga Rum is made by fermenting sugar cane molasses and red rice in teak vats, then distilled in both pot and column stills. It’s then aged in Jatti barrels (a type of teak) and finished in ex-Bourbon barrels. ‘Naga’ refers to a mythical serpent-like creature creature tasked with protecting the treasures of the earth and is a symbol of prosperity, fertility in South East Asia. Not, as you might have assumed, the fiery chilli pepper.
Tasting Note by The Chaps at Master of Malt
A unique, gently spicy rum and balanced with exotic fruit flavours.