The story of Naga Rum and its Batavia Arrack begins with the rich traditions of sugar cane cultivation and rum distillation that have been a part of Indonesian culture for centuries. Sugar cane has been grown on the islands of Indonesia since ancient times, with the first known references to sugar cane cultivation in the region dating back to the 8th century.
Over time, the Indonesians developed their own unique methods of distilling spirits, using techniques that were passed down from generation to generation. These techniques were heavily influenced by the Chinese, who had a strong presence in the region, and by the Dutch, who colonized Indonesia in the 16th century.
Naga Rum has built on this rich tradition by incorporating the fermented red rice, Qu or Chu, into their Batavia Arrack. This addition brings a distinct flavor and complexity to the rum, making it stand out from other rums on the market. The fermented red rice is added during the process of molasses fermentation, which takes place before the rum is distilled.
The molasses wine is then distilled in traditional Chinese stills, which are made from copper and heated by wood fires. This process creates a smooth and flavorful spirit, which is then aged in terracotta vases. The use of terracotta vases is another nod to the traditional methods of rum distillation in Indonesia.
Naga Rum’s Batavia Arrack has gained a reputation as one of the finest spirits in the world, winning numerous awards and accolades from industry experts. The company has also helped to raise awareness of the rich cultural heritage of rum distillation in Indonesia and the wider Asian region.
As the popularity of Naga Rum continues to grow, it is clear that the company is making a significant contribution to the preservation and evolution of the traditions of sugar cane cultivation and rum distillation in Indonesia and beyond.
