The Amarula Lapa, home to Africa's most sought after cream liqueur, Amarula Cream.

The Amarula Lapa is situated about 12 km outside Phalaborwa in South Africa's Limpopo Province. This open-air facility can host up to 60 people for banquet-style events and 80 people for cocktail evenings.

A fully-equipped kitchen, comfortable seating, a curio shop and an unforgettable African atmosphere welcome one upon entering the high thatched roofed building. The stone walls and "kraal" style entertainment area provides a true bushveld feeling, while traditional local fare is prepared over open cooking fires.

The Lapa is central in the lives of the local inhabitants. During the season, they provide the Marula fruit for pulp processing. In the off-season, Amarula sponsors community-based job creation projects to supplement their income. The production of wire fencing and bricks are a few examples of the projects supporting the local people.

When you visit the Limpopo Province, or plan a trip to the "Valley of the Olifants" en route to the Kruger National Park, remember to include the Amarula Lapa in your itinerary. It is situated a mere 13 km from the Phalaborwa Gate of the Kruger National Park and here you can relax, stretch your legs and enjoy a glass of Amarula cream on ice before continuing your journey.

Browse through the Amarula Curio Shop and obtain items of exclusive Amarula bush wear or a bottle of Amarula cream to remind you of this unforgettable African experience.

The Story Of Amarula Cream

Amarula Cream dates back to 1989 when it first appeared on the South African market. Since then it has grown into a world leader and today its great taste is enjoyed in more than 160 countries on all continents.

Amarula Cream comes from the heart of Africa. Made from the fruit of the indigenous Marula tree. Held to have aphrodisiac properties, the Marula features prominently in tribal fertility rites. Known in folklore as "The Marriage Tree", even today tribal marriages are conducted under these umbrella shaped trees.

In February and March each year, these trees bear the delicious fruit from which the vitamin-rich juice is collected for processing. Once the fruit is gathered, mostly supplied by the local inhabitants, the kernel is removed and the flesh crushed from the skin. The Marula flesh is then fermented, similar to the wine making process.

After fermentation, the Marula wine is distilled in copper pot stills. After maturation in small oak casks for about two years, the distillate is enriched with pure Marula extract and then blended with the finest and purest cream to form the smooth wild and exotic taste of Amarula Cream.

For further details visit ...

www.amarula.com