Naga
Naga is a brand of Indonesian Rum, representing the historical memory and origins of Rum. This famous distillate, in fact, before sugarcane was planted by Spanish colonizers in the Caribbean islands, was already produced in Indonesia. In these lands, the raw material has always been present and in the sugarcane plantations, molasses was fermented to then proceed to the distillation of the juice and the production of a Rum, known as Batavia Arrack. Towards the end of the 15th century, the Dutch and Portuguese trading fleets, which traded with the Island of Java, discovered the recipe for Indonesian Rum, also known as the strong liquor of Jakarta.
Indonesian Rum differs from the rest of the production due to the use, during the fermentation process, of sugarcane molasses and fermented red rice yeast, called Qu ou Chu. The juice obtained from fermentation was distilled in traditional stills and then aged in terracotta jars. Only towards the middle of the 17th century, did they begin to use some barrels of teak of about 560 liters. Thanks to the aging in wood, the Rum acquired greater complexity and expressive richness, with interesting aromatic facets. Caribbean Rums and those from other parts of the world owe a lot to the Indonesian tradition.
Naga continues to produce distillates following local customs. They are very interesting bottles, both for their high quality level and for their absolute authenticity, which allows one to know the origins of Rum. The fermentations still take place according to ancient traditions. The Java Réserve label is a blend of two different Rums, one obtained from distillation with a traditional discontinuous still and the other produced with a column still. The Rum ages for a period of 3 years in teak barrels and then for 4 years in American oak barrels, previously used for bourbon. The Naga Rum Peal of Jakarta, on the other hand, matures for 3 years in teak barrels, for 4 years in American oak barrels, already used for bourbon and for one year in birch barrels.
Naga is a brand of Indonesian Rum, representing the historical memory and origins of Rum. This famous distillate, in fact, before sugarcane was planted by Spanish colonizers in the Caribbean islands, was already produced in Indonesia. In these lands, the raw material has always been present and in the sugarcane plantations, molasses was fermented to then proceed to the distillation of the juice and the production of a Rum, known as Batavia Arrack. Towards the end of the 15th century, the Dutch and Portuguese trading fleets, which traded with the Island of Java, discovered the recipe for Indonesian Rum, also known as the strong liquor of Jakarta.
Indonesian Rum differs from the rest of the production due to the use, during the fermentation process, of sugarcane molasses and fermented red rice yeast, called Qu ou Chu. The juice obtained from fermentation was distilled in traditional stills and then aged in terracotta jars. Only towards the middle of the 17th century, did they begin to use some barrels of teak of about 560 liters. Thanks to the aging in wood, the Rum acquired greater complexity and expressive richness, with interesting aromatic facets. Caribbean Rums and those from other parts of the world owe a lot to the Indonesian tradition.
Naga continues to produce distillates following local customs. They are very interesting bottles, both for their high quality level and for their absolute authenticity, which allows one to know the origins of Rum. The fermentations still take place according to ancient traditions. The Java Réserve label is a blend of two different Rums, one obtained from distillation with a traditional discontinuous still and the other produced with a column still. The Rum ages for a period of 3 years in teak barrels and then for 4 years in American oak barrels, previously used for bourbon. The Naga Rum Peal of Jakarta, on the other hand, matures for 3 years in teak barrels, for 4 years in American oak barrels, already used for bourbon and for one year in birch barrels.
