The mystical marula or elephant tree (Sclerocarya Birrea) is indigenous to sub-equatorial Africa. It bears a smallish oval fruit with its flesh packed around a large, very hard kernel. From mid-January to mid-March the marula fruit ripens, giving the fruit its distinctive flavour and rich yellow colour. The marula wine is distilled in copper pot-stills to produce the characteristically flavourful marula spirit, which is then oak-matured for two years in small oak barrels. After two years of maturation, the final step in the creation of Amarula Cream is the blending of the liqueur with the finest, fresh cream until a smooth consistency is formed. The creaming process is of the highest standard, resulting in a cream product that is delectably rich and soft, with an alcohol content of 17%.