The name Naga Rum is inspired by the "mythological-serpent" Naga, present in Hindu, Buddhist and Vedic culture.
Naga rum is produced in Indonesia with local sugar cane; is produced and distilled in the North of Java Island according to an ancestral processing process.
The fermentation of molasses is slow and is enhanced by the addition of Javanese red rice yeast.
Naga Rum is the result of the assembly of distillates in the ancient "Pot Still" and in the column.
Subsequently, a first refinement is made in local wood barrels called "Jatti", and immediately after a second aging passage in ex Bourbon barrels.