Naga Pearl of Jakarta is an exceptional Indonesian rum that combines traditional Asian production methods with a modern approach to aging. It is made from a blend of molasses and yeast fermented red rice, with fermentation taking place in teak barrels – a material typical of Southeast Asia.
Distillation occurs in traditional Chinese distillation equipment and combines pot still and column methods, resulting in a balanced and complex distillate. The rum then ages in several types of barrels: first 3 years in teak barrels, then 4 years in American bourbon barrels, and the final year matures in cherry wood barrels.
It is the final aging in cherry wood that gives the rum its characteristic notes of honey and Morello cherries with a pleasant sweetness. The flavor intertwines dried fruit, caramel, subtle woody accents, and an exotic hint of Asian spices. Naga Pearl of Jakarta is the perfect choice for lovers of unconventional rums with a deep story and distinctive character.
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