Naga Pearl of Jakarta is an exceptional Indonesian rum that combines traditional Asian production methods with a modern approach to maturation. It is made from a blend of molasses and red rice yeast, fermented in teak vats – a material typical of Southeast Asia.
Distillation takes place in traditional Chinese stills and combines both pot and column methods, resulting in a balanced and complex spirit. The rum is matured in several types of casks: first 3 years in teak barrels, then 4 years in American ex-bourbon casks, and finally finished for one year in cherry wood barrels.
The final maturation in cherry wood gives the rum distinctive notes of honey and Morello cherries with pleasant sweetness. On the palate, dried fruit, caramel, subtle woody accents and exotic Asian spices intertwine. Naga Pearl of Jakarta is an ideal choice for lovers of distinctive rums with depth and character.
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