Rum, red wine and honey infused with bark and herbs in a bottle that is refilled rather than emptied. The Taíno used a herbal infusion of the same barks before alcohol arrived on the island; the rum came later and stayed.
It is built on distilled rum, and the bark mixture is wild-gathered material whose identity and quantity come from local practice — the traditional first-steep discard exists because the raw bark extract is harsh enough that people learned to throw it away.
What goes into it
- tree barks and roots — behuco, canelilla, marabelí and others
- dark rum
- red wine
- honey
How it is made
A bottle is packed with barks, roots and twigs, and rum is poured in and left for a fortnight to draw the bitterness out; that first steep is discarded. It is then refilled with rum, red wine and honey and left again for several weeks. Once drinking begins, the bottle is topped up rather than emptied, and the same bark can serve for years.
How long it takes: a fortnight to strip the bark, then weeks more; topped up thereafter
How it is eaten
In small glasses neat, at room temperature, at gatherings and on the beach.
History
Bark, herbs and honey steeped in rum and red wine; the Taino used a herbal infusion of the same barks before alcohol arrived.
Frequently asked questions
What is Mamajuana?
Mamajuana is a wine & spirit from Dominican Republic: rum, red wine, and honey infused with bark and herbs. Bark, herbs and honey steeped in rum and red wine; the Taino used a herbal infusion of the same barks before alcohol arrived.
How is Mamajuana made?
A bottle is packed with barks, roots and twigs, and rum is poured in and left for a fortnight to draw the bitterness out; that first steep is discarded. It is then refilled with rum, red wine and honey and left again for several weeks. Once drinking begins, the bottle is topped up rather than emptied, and the same bark can serve for years. It takes a fortnight to strip the bark, then weeks more; topped up thereafter.
Can I make Mamajuana at home?
No, and the atlas gives no method for it. It is built on distilled rum, and the bark mixture is wild-gathered material whose identity and quantity come from local practice — the traditional first-steep discard exists because the raw bark extract is harsh enough that people learned to throw it away.
What goes into Mamajuana?
Tree barks and roots — behuco, canelilla, marabelí and others, dark rum, red wine, honey.
How is Mamajuana eaten?
In small glasses neat, at room temperature, at gatherings and on the beach.
