Naga Batavia Arrack

At the origins of rum

Before sugarcane was ever planted in the Caribbean, before gin was distilled in London, even before the word "alcohol" had been used for the first time, people drank Arrack.

At the end of the 15th century, Portuguese and Dutch merchants reached the island of Java. They discovered that the Chinese sugarcane planters had developed a secret recipe which allowed for molasses to be fermented and then distilled to produce what is known today as BATAVIA ARRACK - INDONESIAN RUM.

BATAVIA was the name of Jakarta, the capital of Indonesia, located on the island of Java. Batavia Arrack can therefore be translated as "the strong liqueur of Jakarta. Batavia Arrack can be distinguished from other rums by the addition of fermented red rice, called Qu or Chu, in the process of fermenting the molasses. This molasses wine is then distilled in traditional Chinese stills to 65% before being stored in terracotta vases.

It was in 1641 that we first began to use "leaguers" (150-gallon barrels) to store and ship Batavia Arrack, replacing the fragile and cumbersome stoneware vases. They were made from teak, a traditional Indonesian wood."

Java Reserve

Naga Rum

NAGA Java Reserve is a blend of two distillations: the first is a 65% spirit obtained through distillation in traditional Chinese stills. The other, at 92% ABV, is obtained through distillation in a column still.

DISTILLATION PROCESS

1. Fermentation of molasses and fermented red rice in teak vats, up to 12% ABV.
2. 52% of this "cane wine" is distilled in traditional Chinese stills until it reaches 30% ABV. It is then distilled in these same stills a second time, until it reaches 60-65%.
3. 48% of cane wine is distilled in a column still to reach 92%.

The rum obtained in this way is then aged for 3 years in teak barrels, before being transferred to American oak barrels (ex-bourbon barrels) for 4 years.

Tasting notes:

tastes of Indonesia…

the double-ageing process in jati (teak) and ex-bourbon oak barrels offers naga rum a harmonious balance between gently spiced notes and exotic fruits.

Anggur Edition

Naga Rum

NAGA Anggur fruit of marriage between Indonesian rum and Saint-Emilion wine
NAGA Anggur symbolizes the reunion of Bordeaux origins of the creators of NAGA rum and their passion for rum and travel that led them to discover the Batavia Arrack, the Indonesian rum. Thus, NAGA Anggur is the fruit of the marriage between the Indonesian rum and the wine of Saint Emilion, between the NAGA Java Reserve and Château Pas de l’Ane.

Elaboration process:

1. Extraction of barrels (Seguin Moreau / French oak) that contained during 18 months of the Château pas de l’Ane 2018 at Saint Emilion
2. They are then filled again but this time with 65% NAGA Java Reserve rum
3. After 2 months in barrels the rum is racked, filtered and then bottled

Tasting notes:

From tropical Indonesia to Bordeaux vineyards…

The nose is a perfect balance between the spicy notes of rum and the fruity and woody notes of the wine. In the mouth again it is the rum that we recognize first with its aromas of candied fruits. Then come the elegant tannins of this beautiful saint emilion 2018, these red and black fruits typical of this terroir. Finally, rum and wine are at the end of the palate where the spicy notes of one and the other blend harmoniously and leave the palate greedy cravings elsewhere.