THE BIRTH OF MABÏ


We created MABÏ for various reasons: 

To share the cultural richness and health benefits of this drink that has been present in the Caribbean Islands but missing a spotlight in bigger spaces. Traditional mabí is native to the Caribbean. As the story goes, it was a refreshing drink and folk remedy used by the Taínos (Indigenous people from the Caribbean) to treat ailments. Later on in the mid-19 century,  a fermented version was developed by the slaves in the Caribbean, as a substitute for the alcoholic beverages commonly consumed by the colonizers, since rum and other imported alcoholic beverages were not easy to obtain at the time. In the present, traditional mabí is consumed all over the Caribbean by children and adults. A perfect drink to enjoy cold, under a mango tree, or at the beach with family and friends.                                                                                                                                                                                
To represent a mix of cultures in a bottle. Mixed ethnicities and cultures are part of MABÏ’s founder's DNA. She wanted to translate that into MABÏ’s line of flavors using mauby bark from the Caribbean, green tea, hibiscus flowers and luo han guo or monk fruit from Asia, and rooibos from South Africa.                                                                                                            
To turn a traditional drink into a more elevated, complex, and healthier version. Unlike traditional mabí, MABÏ is not fermented. Instead, it is brewed at very specific times and temperatures that allow each spice and herb to blend harmoniously. We’ve created more complex flavors by testing different herbs, flowers and spices that hook to your taste buds and create a dance in your mouth. You will experience pleasant bitterness and sweetness, as well as earthy, floral, and thirst-quenching flavors in your palate. Lastly, because of the bitterness of the mauby bark, traditional mabí requires a high concentration of sugar that blocks out the benefits of the bark. We opted to use monk fruit sweetener, a natural, zero-calorie sweetener with antioxidants.