Mabi, a family-run, artisanal company, was launched in 2004 by three women, a mother and her two daughters. Their aim is to revive traditional Guadeloupean punch.
Mabi Kenet is a punch made exclusively from Guadeloupe agricultural rum and cane sugar. Fresh seasonal fruit is macerated for between 6 months and 1 year to give the rum its full flavor and color.
The quenette is a small, juicy, sweet, fragrant fruit with a smooth green skin. Very popular in the West Indies, this tropical lemon-like quenettier fruit is native to northern South America.
Nico's tasting notes
The nose offers a rich, very natural fruitiness, flirting with steamed vegetables. The aromas are very tropical, generous and moist, enveloped in sweet spices. With a little time, a vegetal, almost woody side emerges, aided by the cane bark. The juice gradually takes on notes of sweet wine.
The palate is entirely in keeping with the nose, except that the fruit now shows a more elegant, more complex side, with candied fruit and pits that remind us at times of a sherry or even armagnac gourmand. Prunes and black cherries come to mind, as do almonds, creating a resolutely pastry-like profile.
"A rather remarkable confit for this generously tropical punch..."
On video
On our Youtube channel, meet Marie-Anne Billy from Punch Mabi, who introduces us to Punch Mabi Kénet. We tasted it as part of box of the month.
Phil Gringo
Tamarind*
Phil Gringo
Flavor reminds me of a mix of tamarind and red plum.