The story is that you can watch
elephants staggering across the
veldt, having eaten some of the fermenting fruit lying beneath the
Marula tree.
Once those fruits are blended with cream they make Amarula: a heavenly juice, suitable for pouring over a single ice cube on a sweltering summer's eve or layering with peppermint liqueur to make a Springbok - the gold and green of which is oh-so-good when your team (of the same name) has just beaten Australia at the rugby.
It's not impossible to make Amarula taste bad; merely very, very difficult.