Mabi was founded in 2004 by a mother and her two daughters. It is a family-run, artisanal business. The aim of these three women is to promote traditional Guadeloupean punch.
The fresh, seasonal fruits used in Mabi punch are macerated for 6 months to 1 year in Guadeloupe agricultural rum, with cane sugar.
The tamarind is a tropical fruit found mainly in the West Indies. It takes the form of a pod with a brittle shell under which lies the pulp, both acidic and sweet (30% simple sugars).
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