At the resort we were at for our honeymoon when ever I ordered one the bars tenders just started yelling "MAMAJUANA" and poured everyone at the bar a shot. Thanks for the video I need to make some more.
Had the same experience in D.R. Guessing they want you to drink as much of that as possible so you dont drink the expensive stuff, which is smart, in my case. I drink of choice is scotch, especially when it's free. Also, mamjuana is nasty but you almost don't have a choice but to drink it. They're pretty insistent about it.
We visited the D.R. a few years ago and had this. I asked the bartender how they make it. His response, "it's half red wine, half rum and half honey." We still joke about that everytime we have a little mamajuana.
I was told 50% rum, 25% red wine and 25% honey. Pour that mixture in a bottle with the wood and other stuff, then just pour it from that bottle. The second time you fill the bottle it gets better. Good tip, before using the wood, soak it for 24 hours in red wine and pour that away.
@@theimpatientbrewer I was also told to sacrifice the first load of red wine only... that will tame and mellow the mix and make it more consistent for following batches, I never did get an answer as to how many times you could use the mix before it edges off. I managed about 3 bottles before someone knocked the bottle off the bar and shattered it.
I have been making this for a few years now. Very tasty 👍. Use the same wood again and again, but it tastes better the longer you leave it. I have a bottle that is 3 years old and it tastes heavenly.
From my experiences with making my personal Apple Pie Brandy. I use a home distilled proper apple wine, and my mix of apple pie spices (traditional) with a tad of brown sugar to offset the astringency of the spices. I noticed that it only gets better even after years go by. The spices just merge and blend better into one taste. At first it is easy to pick out each individual spice, but later on, it becomes literal liquid apple pie... that gets you hammered :')
Mamajuana - tried it when I went to the DR. It is the favorite drink at all the bars there. It was very good and my wife and I enjoyed it. I bought a "dry" bottle with the ingredients to bring home to the US and make my own. Now I need to try aging it with some whiskey! Thanks for the ideas!
I have about 7 bottles of mamajuna at home. Love it. My grandfather showed me how to make it and been doing it since,showin gmy father in law also. Brugal, re wine (not too sweet) honey. Let it sit for about 1-2 months. then empty it out and add Brugal, red wine and honey. Let sit for 1-2 months and enjoy!!! is amazing.
The way I was told to make it (Daughter visited the DR and brought back my first mix) was to fill the bottle with the wood in it with just rum and use that to extract the wood. The you pour a standard wine bottle of wine in to a big wine bottle. Add the rum at about a 3/1 to 4/1 ratio. And sweeten till you hit a balance that is still a bit bitter. The wood can be used several times till it weakens to the point you have to over use the rum in the mix or it takes a month to get an extraction that is strong enough. I got about 4 batches, maybe 2 L of spiced rum out of one load, till it took like 2 months to get strong enough to work. This is 6-8 L of finished product though.
Just got back from my daughter's wedding in the Dominican Republic every bar had this but it was their own flavor some put cinnamon in it too and you can add other things to it so it's the same drink but different flavors but some of them were really good pretty much spent the whole week and a half with one or two of these shots a day
I just received my mamajuna in a one gallon jug from Amazon, the brand was Don Xavier. I'll be making the mix tomorrow so it can be ready for great drinking during Christmas.
@@encryptionjwe3436 I was SUPER obsessed with that game as a kid and remember most of it. Those old games were super super hard. I think it took me weeks to figure out how to get through the firefly forest on the first island .
A college friend of mine was from Puerto Ricco and would always bring back mama juana with him from home. Great stuff, a little off putting the first time you look at it as the bottles are filled with long slender leaves and wood and it is a very cloudy dark almost black color. The taste in my opinion is great tho. It has a very earthy dirt sticks and leaves flavor to it, along with the notes of spices like cinnamon and cloves, the combo of rum and red wine acidity really lends its self to being smooth and warm with the honey notes. It is a big natural party in your mouth of warm, woody, non harsh spices. Highly recommend if you have never tried it.
I use the roots for my 2nd fermentation of my homemade rum. My husband and I learned about my Moana back in 2016 and we haven’t stopped drinking at cents. We brought back roots and we make our own. It is an amazing drink.
Oh man I miss that stuff . I use to make it by the gallon . LOVE IT !!!!!! 5 shots is a fun night (dominican viagra)!!!! the way to make it is fill bottle with wood stuff fill with water for 3 days pour out water then 2 finger honey 3 red to the top rum(dark or white I used capt morgan but any rum will do ) let it set 7 days in the sun (or burry in sand ) shake it up .thats it not complicated . This is straight from Dominican Republic Punta Cana .the wood stuff only lasts a few years then need to renew.
So happy to see this, had some friends in college that left me with a bottle of woodchips and I became the defacto mamajuana maker for a few years, good stuff :)
Hi I seen your video on stuck brew . I had watched many trying to figure out why mine was stuck and your information was the most helpful. My room was at a temperature of 24 but my internal temp was only 20 I had the brew on the floor And had repitched my yeast. I have lifted it off the floor and brought it closer to the heater. Thank you very kindly for your excellent information. 🍷
Jessie - most of the sediment is from solids in the honey precipitating out. I get it when making up honey bourbon. I filter it through a few coffee filters to clean it up.
Great video, my recipe in a 1 gallon bottle. 1 liter jw black, 1 pint remy Martin, 1 pint coconut rum, half pint everclear(put sum hair on ur chest), 1 liter of red wine and 4 oz of honey n let sit for at least 2 weeks
Thanks for this. I’ve been trying to do a whiskey batch but ain’t wanna use my whiskey without someone doing a try first. Now I’m going to jump on it. Don’t forget the more it ages the better it gets
Ordered 3 bags off Amazon. First batch is 5 days old and tastes amazing. Don’t see any reason to toss it. Bottled it up and started second batch. 😁. Cheers!!
Mamajuana is actually just the wood/herm mix with honey, Tainos used it as a medicinal tea, then came the rum and it seems it was to strong, but be careful, some people just add rum, and that's good too.
Honestly man I like both. Two different things that can be pushed in two different ways. If I wanted more barrel candy I would go new american oak with a heavy char for eg. I like variety tho if that makes sense.
OK so I guess I'm addicted to your channel... the day I got the notification for this I ordered on Amazon, arrived today and I wasted no time in mixing up 100l. Ill let you know in 5 days. I type this as my Gen 5 UJSSM is dripping...
I shared a leather bound, huge glass bottle full of wood chips and mysterious liquid on a rooftop in Brooklyn circa July 4, 2007; now I know it’s called mamajuanaaaa...cheers!
The dry spices were in the bagged mixture that Threepwood sent. Looks to be star anise and cinnamon. He does mention clove a few times, but I'm not sure there's any in there. The mix is sold bagged, and includes a variety of woods, leaves, and spices that are native to the D.R. I wouldn't try making the stuff at home, unless you have a family recipe lying around somewhere.
I never herd of that wood herb mix It looks yummy I bet it would be good to age some rum in. What is the honey? Is it just a mix of what ever the bees wanted or is it a certain type of flower or blossom honey? I don't see how that rum wine mix can not be good. Thanks for the great vid. I do a lot of infusions for me I prefer to make a very strong cinnamon high proof whiskey and add a little at a time to what ever I'm flavoring. That gives me control if not it's so easy to over do it when soaking cinnamon with other flavors in the same jar.
Just placed an order using your link for my #mamajuana. Do you think any of the flavors you were detecting in the wood only whisky batch were residual from the wood having captured some flavor dust from the spices in the package of MamaJuana?
i was catching up opn videos and the t 500 you used to make grain run i have been using t 500 for a year and when i use it as a pot still all i do is remove the packing and still use the water as it was made for i can run vary slow did not know if you tried it
just came back from dr an d tried this at the bar, lets just say i did not order another, idk maybe it's the brand or need to get used to it don't get me wrong it had a medicinal taste and im sure it can be made better depending on how it's done it was not bad i could see myself sipping on it for certain occasions
Dear friend I made whiskey in. The house tastes great and has 42% alcohol, but a little bit messy. Do you have a way to be pure? I wish you all success, your friend from Syria
@Still it , How much it cost yuh fo yuh distilling license? Mi inna Canada and interested in starting out but can't find information pon Google. Big ups, great vid man
What if you just soaked the spices for 24 hours in water, dumped the water. Then add your rum wine and honey and let it rest for a couple of days. With this in your opinion work a little better?
Awesome! I freaking love that I have been making vids for years. And I still run into stuff like this that I have never even heard of on a regular basis haha
Just based on your tasting- was the taste maybe vanilla or tobacco? Those are some pretty common flavor descriptors of both baking spices and French oak, at least for wine.
@@donzaviermamajuana7805 I wonder if you've ever tried Fernet Branca. It has a very earthy mint note to it. Maybe the "gum" but "not quite mint" he's picking up is similar to that of the Branca?
My old folks told me the cheaper the liquor the better the taste . I personally use cheap whiskey or brandy and a shot of jagermeister or kahlua and let it sit for a month ps must cure the wood first with wind or chep vodka for a month.
This drink is like water to them in the DR. Took a week long visit there with family and they treat it just like water. Everyone drinks is in large amounts.
It’s a shame as you can’t appear to get the bark etc on UK Amazon! I may give a go at trying to make something similar out of whatever I can cobble together 😃👍. Isn’t that half of the fun? 😂😂
The last I made was with cheap ass Aussie high abv wine and bottom shelf Boston dark rum. It was fine, no need for expensive inputs here, you are going to spice the hell out of it.
Still have my bottle I got in 1985 when I was Peace Corps Volunteer, just keep adding rum, it is getting a little weaker but still good. No Wine used. Had to let sit 3 months before consumption.
I love your vids man. Very informative and Entertaining at the same time. Curious what your thoughts are on a Frankenstein Spirit of Sweet Potatos+Brown Rice+Purple Corn+ a Dark Malt Barley+Mollasses and Honey. @_@ I'd LOVE to see you whip that up.
Hahaha that sounds nuts. Seems like the sorta thing that could be totally different depending on the ratios of each ingredient. Also could be a case of "why add all the stuff in if you can't actually taste it all". In saying that, I think it could be really yum if you had the time to make it over and over again and refine it.
If you heat up the honey, you will prevent a good percentage of it from being left over from the jar you had the honey in. The shit's expensive, might as well get every drop you paid for. Also heating it, will allow it to blend easier with the other liquids.
I'm Dominican it does not have to be a mix some people like it with just rum or just wine I go for just Dominican rum (Brugal) and honey. Also, I keep mine in the refrigerator
Bonjour je suis en Guadeloupe et voudrais tellement apprendre à faire Spice rum mais je ne parles pas anglais donc je ne peux avoir les ingrédients pouvez-vous m'aider en me l'envoyant par WhatsApp s'il te plaît merci
There's a well guarded secret in the perfume industry regarding their use of alcohol: it is "softened". Freshly distilled alcohol has a harsh quality to it that you don't want in a perfume. Normally a small amount of essential oil is added to a barrel and let be for anywhere from 3 months to 2 years, and only then it is used for mixing perfumes. Each company has its own recipe. Perhaps any kind of raisiny oily substance wold do, given enough time. - guess esters and tannins are not the only product of ageing.
At the resort we were at for our honeymoon when ever I ordered one the bars tenders just started yelling "MAMAJUANA" and poured everyone at the bar a shot. Thanks for the video I need to make some more.
Hhahaha that's awesome! Dude, I love that I had no idea this was a thing untill recently. Spirits are awesome.
Had the same experience in D.R. Guessing they want you to drink as much of that as possible so you dont drink the expensive stuff, which is smart, in my case. I drink of choice is scotch, especially when it's free.
Also, mamjuana is nasty but you almost don't have a choice but to drink it. They're pretty insistent about it.
We visited the D.R. a few years ago and had this. I asked the bartender how they make it. His response, "it's half red wine, half rum and half honey." We still joke about that everytime we have a little mamajuana.
I was told 50% rum, 25% red wine and 25% honey. Pour that mixture in a bottle with the wood and other stuff, then just pour it from that bottle. The second time you fill the bottle it gets better.
Good tip, before using the wood, soak it for 24 hours in red wine and pour that away.
@@theimpatientbrewer I was also told to sacrifice the first load of red wine only... that will tame and mellow the mix and make it more consistent for following batches, I never did get an answer as to how many times you could use the mix before it edges off. I managed about 3 bottles before someone knocked the bottle off the bar and shattered it.
@Nick S no, but I did some mental calculations as to whether I could try to slurp up the last of the goodness without getting too much glass...
Is it the fact that he stated 3 halves that you found funny?
I have been making this for a few years now. Very tasty 👍.
Use the same wood again and again, but it tastes better the longer you leave it. I have a bottle that is 3 years old and it tastes heavenly.
Awesome! I already filled it back up again. Assuming I will leave this one more like 10-14 days.
From my experiences with making my personal Apple Pie Brandy. I use a home distilled proper apple wine, and my mix of apple pie spices (traditional) with a tad of brown sugar to offset the astringency of the spices. I noticed that it only gets better even after years go by. The spices just merge and blend better into one taste. At first it is easy to pick out each individual spice, but later on, it becomes literal liquid apple pie... that gets you hammered :')
Mamajuana - tried it when I went to the DR. It is the favorite drink at all the bars there. It was very good and my wife and I enjoyed it. I bought a "dry" bottle with the ingredients to bring home to the US and make my own. Now I need to try aging it with some whiskey! Thanks for the ideas!
I have about 7 bottles of mamajuna at home. Love it. My grandfather showed me how to make it and been doing it since,showin gmy father in law also.
Brugal, re wine (not too sweet) honey. Let it sit for about 1-2 months. then empty it out and add Brugal, red wine and honey. Let sit for 1-2 months and enjoy!!! is amazing.
The way I was told to make it (Daughter visited the DR and brought back my first mix) was to fill the bottle with the wood in it with just rum and use that to extract the wood. The you pour a standard wine bottle of wine in to a big wine bottle. Add the rum at about a 3/1 to 4/1 ratio. And sweeten till you hit a balance that is still a bit bitter. The wood can be used several times till it weakens to the point you have to over use the rum in the mix or it takes a month to get an extraction that is strong enough. I got about 4 batches, maybe 2 L of spiced rum out of one load, till it took like 2 months to get strong enough to work. This is 6-8 L of finished product though.
Love it! :) Makes me happy to see you making a review of MamaJuana ... Proud Dominican
After emptying it out I put zacapa xo rum and I've added raisins and every new years I bring it out
Really good
Ordering some now. Thanks to you and your supporters for giving us fresh ideas.
Awesome, it's so fun to find something kinda unique like this. Tasty stuff man :)
Just got back from my daughter's wedding in the Dominican Republic every bar had this but it was their own flavor some put cinnamon in it too and you can add other things to it so it's the same drink but different flavors but some of them were really good pretty much spent the whole week and a half with one or two of these shots a day
I just received my mamajuna in a one gallon jug from Amazon, the brand was Don Xavier. I'll be making the mix tomorrow so it can be ready for great drinking during Christmas.
"Guybrush Threepwood"! That's the protagonist from The Secret of Monkey Island, a classic adventure game!
No joke remember playing that game as a kid and could never get past the first island.
One of the great old games. I STILL have that game and can play it with an emulator.
@@encryptionjwe3436 I was SUPER obsessed with that game as a kid and remember most of it. Those old games were super super hard. I think it took me weeks to figure out how to get through the firefly forest on the first island .
@@krissimonis3604 SCUM Emulator?
you can get them on steam now.
A mighty pirate!
A college friend of mine was from Puerto Ricco and would always bring back mama juana with him from home. Great stuff, a little off putting the first time you look at it as the bottles are filled with long slender leaves and wood and it is a very cloudy dark almost black color. The taste in my opinion is great tho. It has a very earthy dirt sticks and leaves flavor to it, along with the notes of spices like cinnamon and cloves, the combo of rum and red wine acidity really lends its self to being smooth and warm with the honey notes. It is a big natural party in your mouth of warm, woody, non harsh spices. Highly recommend if you have never tried it.
Mamajuana is from the Dominican Republic.
I went to the Dominican about 12 years ago and had it there it’s amazing
I use the roots for my 2nd fermentation of my homemade rum. My husband and I learned about my Moana back in 2016 and we haven’t stopped drinking at cents. We brought back roots and we make our own. It is an amazing drink.
Oh man I miss that stuff . I use to make it by the gallon . LOVE IT !!!!!! 5 shots is a fun night (dominican viagra)!!!! the way to make it is fill bottle with wood stuff fill with water for 3 days pour out water then 2 finger honey 3 red to the top rum(dark or white I used capt morgan but any rum will do ) let it set 7 days in the sun (or burry in sand ) shake it up .thats it not complicated . This is straight from Dominican Republic Punta Cana .the wood stuff only lasts a few years then need to renew.
So happy to see this, had some friends in college that left me with a bottle of woodchips and I became the defacto mamajuana maker for a few years, good stuff :)
Mamajuana Jahil -vs- Don Zavier brand. Which is better in flavor and authenticity?
Made with moonshine..Muscadine wine and honey.. Wow!
I just returned from the DR and tried this drink. I love your interpretation! Very enjoyable review!
Brother brought a bottle back from The Dominican republic for me, was interesting. very medicinal
Interesting? How so, I got given a bottle a while back only just opened it, taste like medicine lol
@@nellythree I mean you literally said it in your reply..
Hi I seen your video on stuck brew . I had watched many trying to figure out why mine was stuck and your information was the most helpful. My room was at a temperature of 24 but my internal temp was only 20 I had the brew on the floor And had repitched my yeast. I have lifted it off the floor and brought it closer to the heater. Thank you very kindly for your excellent information. 🍷
I’m on my 8th batch from my first jar. Still has amazing flavor. Great Job!
Love the mamajuana.. Hace to keep a jar on hand at all times
We are in D.R. right now and already got the bottle ready from locals, making our own Mamajuana here on vacation every day 😅
Jessie - most of the sediment is from solids in the honey precipitating out. I get it when making up honey bourbon. I filter it through a few coffee filters to clean it up.
Great video, my recipe in a 1 gallon bottle. 1 liter jw black, 1 pint remy Martin, 1 pint coconut rum, half pint everclear(put sum hair on ur chest), 1 liter of red wine and 4 oz of honey n let sit for at least 2 weeks
Thanks for this. I’ve been trying to do a whiskey batch but ain’t wanna use my whiskey without someone doing a try first. Now I’m going to jump on it. Don’t forget the more it ages the better it gets
Thanks for the video and informing people of mamajuana.. Glad you like it.
I really like it! I'm going to need to keep making it I think 👍🥃
@@StillIt Messaged you on fb.. we would love to send you a bottle of Don Zavier.
I just made some with pine bark since I live in the north not the Caribbean lol. Can't wait to try!
You're wild for doing this. 😂 Dominicans are finding out about this video 📹 too so they're coming. Great job brother 👍
Cheers mate
Good they can tell me how bad I screwed up lol
Ordered 3 bags off Amazon. First batch is 5 days old and tastes amazing. Don’t see any reason to toss it. Bottled it up and started second batch. 😁. Cheers!!
traditionally it also uses octopus, conch and sea turtle parts. Since i was a kid the turtles have been protected but octopus and conch is still used
Well... lets say I prefer it vegetarian...
Mamajuana is actually just the wood/herm mix with honey, Tainos used it as a medicinal tea, then came the rum and it seems it was to strong, but be careful, some people just add rum, and that's good too.
"if you're having the peepee troubles."
😂
I can only imagine that there is a narrow windows of effect. You easily overshoot the target dosage and the peepee troubles are even worse.
@@PieterZijerveld dont worry after 2 shooter it get only better
Sum people also use a little vanilla extract
Thanks for the videos, Jesse. It saves me from a lot of experimenting...
What's your liking towards French oak or White American oak? Witch would you prefer and why??
Honestly man I like both. Two different things that can be pushed in two different ways.
If I wanted more barrel candy I would go new american oak with a heavy char for eg.
I like variety tho if that makes sense.
Ahh guybrush threepwood. Great series of games. Also very good video. Had me cracking up a few times.
Just loved MI2! It came on so many disks and almost filled up the entire 20Mb HD 😂
We’ll surely avoid scurvy if we all eat an orange.
Instead of tossing the first run, why not save it and mix it with later runs?
It gets the bitter flavors out, why add them back?
Love the different things you do Jesse. Cheers and keep it up
Oh yess, i refill my mamajuana bottle every couple of months... Still have it from when i went there a few years ago
Woodsy and earthy 14:26
Mine came with a spice packet that had to be conditioned first and then throw the wine out and then add more fresh wine .
OK so I guess I'm addicted to your channel... the day I got the notification for this I ordered on Amazon, arrived today and I wasted no time in mixing up 100l. Ill let you know in 5 days. I type this as my Gen 5 UJSSM is dripping...
I shared a leather bound, huge glass bottle full of wood chips and mysterious liquid on a rooftop in Brooklyn circa July 4, 2007; now I know it’s called mamajuanaaaa...cheers!
you should check out havana club pacto navio rum, rum put in sauternes wine barrels it is yummy
What would happen if you put the wood material in a gin basket during the distillation part
Jessie you can always add more spirits to it if it's too spices or too woody.
can you use the wood from the Mamajuana to age a whisky with
Thanks for your tutorial. Please name all the dry spices you used 🥂💜
The dry spices were in the bagged mixture that Threepwood sent. Looks to be star anise and cinnamon. He does mention clove a few times, but I'm not sure there's any in there.
The mix is sold bagged, and includes a variety of woods, leaves, and spices that are native to the D.R. I wouldn't try making the stuff at home, unless you have a family recipe lying around somewhere.
Nice drink to spice up valentine's day
Hahaha dude how did I not make that connection
I never herd of that wood herb mix It looks yummy I bet it would be good to age some rum in. What is the honey? Is it just a mix of what ever the bees wanted or is it a certain type of flower or blossom honey? I don't see how that rum wine mix can not be good. Thanks for the great vid.
I do a lot of infusions for me I prefer to make a very strong cinnamon high proof whiskey and add a little at a time to what ever I'm flavoring. That gives me control if not it's so easy to over do it when soaking cinnamon with other flavors in the same jar.
Just placed an order using your link for my #mamajuana. Do you think any of the flavors you were detecting in the wood only whisky batch were residual from the wood having captured some flavor dust from the spices in the package of MamaJuana?
Hubby and I had the best mamajuana in Punta Cana, D.R.
i was catching up opn videos and the t 500 you used to make grain run i have been using t 500 for a year and when i use it as a pot still all i do is remove the packing and still use the water as it was made for i can run vary slow did not know if you tried it
Can you put the chips in homemade wine and let it sit?
just came back from dr an d tried this at the bar, lets just say i did not order another, idk maybe it's the brand or need to get used to it don't get me wrong it had a medicinal taste and im sure it can be made better depending on how it's done it was not bad i could see myself sipping on it for certain occasions
One thing I would recommend, is to put the jar in a ultrasound bath and do 20-30 minutes run.
Did you import Mamajuana into NZ? Any problems?
Jamaican wood herbs... In the Caribbean people drink it w redbull
Dear friend I made whiskey in. The house tastes great and has 42% alcohol, but a little bit messy. Do you have a way to be pure? I wish you all success, your friend from Syria
@Still it , How much it cost yuh fo yuh distilling license? Mi inna Canada and interested in starting out but can't find information pon Google. Big ups, great vid man
I'm in NZ mate. Totally legal to distill for personal use without any license etc.
@@StillIt oh word I heard new Zealand waa like di only country weh dem nuh outlaw it, dat's dope brudda, keep up di fly videos
Brutal extra viejo is the Rum that they usually use in DR for this Drink.
Brugal*
This sounds awesome.
It's good man
Did you get a root out of it mate?
It is, thats what they try to serve you all the time. It's pretty good tbh.
Does thinking of cardamom or carob help you pick out a couple of those flavours at all?
Hmmmm, not from memory. But I I will need to go back and have another taste.
Could see what you mean with the cardimom being similar to gum!
I like how between 12:18 and 12:20 the Rum just disapeared out of the Jar while you "sat there and enjoyed it" xD
What if you just soaked the spices for 24 hours in water, dumped the water. Then add your rum wine and honey and let it rest for a couple of days. With this in your opinion work a little better?
Awesome content mate. Vids like these are inspirational. I've a few more ideas to try out now. Thanks heaps man.
Awesome! I freaking love that I have been making vids for years. And I still run into stuff like this that I have never even heard of on a regular basis haha
When my parents where in dominican republic the guy selling it slapped his forearm while saying "it will make you just like this, my friend!" Lmao
Just based on your tasting- was the taste maybe vanilla or tobacco? Those are some pretty common flavor descriptors of both baking spices and French oak, at least for wine.
Nah not really. Perhaps a touch of cinnamon. I should have put some in vodka too to taste that.
@@StillIt Cinnamon would make sense lol this product sounds killer. Would love to try it.
@@michaelkatz4068 It's a totally different kind of taste. Very earthy..
@@donzaviermamajuana7805 I wonder if you've ever tried Fernet Branca. It has a very earthy mint note to it. Maybe the "gum" but "not quite mint" he's picking up is similar to that of the Branca?
My old folks told me the cheaper the liquor the better the taste . I personally use cheap whiskey or brandy and a shot of jagermeister or kahlua and let it sit for a month ps must cure the wood first with wind or chep vodka for a month.
You have to let it cure and ferment inside the bottle for months so it can give the spice
This drink is like water to them in the DR. Took a week long visit there with family and they treat it just like water. Everyone drinks is in large amounts.
Could you do something with the still spirits air still please
what exactly is the wood thing he added?
It’s a shame as you can’t appear to get the bark etc on UK Amazon! I may give a go at trying to make something similar out of whatever I can cobble together 😃👍. Isn’t that half of the fun? 😂😂
You can find UK sources on Ebay.
If you contact www.themamajuanastore will ship it to you.
@@irresponsiblyblue1411 thanks for that, I’ll take a look. 👍
@@donzaviermamajuana7805 that’s great guys, thanks 👍
Could the wood be licurish root
I've got it in my Amazon basket
There's a rhyme and a dance that goes prior to knocking this back, its compulsory 😀
When i make this normally ad maybe a shot of vodka at the top, as a way to break down the honey a little better
If the wood isn’t toasted can you try and toast or char the wood and put it in a few different kinds of white spirits.
The last I made was with cheap ass Aussie high abv wine and bottom shelf Boston dark rum. It was fine, no need for expensive inputs here, you are going to spice the hell out of it.
Can't find the mix for UK at a reasonable price, anyone got a decent link? Individual ingridients also look a pain to source,
I wanna see him make tepache, used to love that
I have never heard of it, now you have me interested! Off to google!
@@StillIt it will be fun and it’s taste good however I wouldn’t consider it an alcoholic beverage
Still have my bottle I got in 1985 when I was Peace Corps Volunteer, just keep adding rum, it is getting a little weaker but still good. No Wine used. Had to let sit 3 months before consumption.
Damn you drink it like a real Dominican, we don't use wine or honey. That version is for tourists, still great.
Favoriting this one for the holidays:-)
is it wood or root?
I love your vids man. Very informative and Entertaining at the same time. Curious what your thoughts are on a Frankenstein Spirit of Sweet Potatos+Brown Rice+Purple Corn+ a Dark Malt Barley+Mollasses and Honey. @_@ I'd LOVE to see you whip that up.
Hahaha that sounds nuts. Seems like the sorta thing that could be totally different depending on the ratios of each ingredient. Also could be a case of "why add all the stuff in if you can't actually taste it all".
In saying that, I think it could be really yum if you had the time to make it over and over again and refine it.
and I hope _you're_ having a kick-ass week
You know what mate, I am! Cheers :)
Just in time for Valentines Day 😂
Now we know where our guys head is at this time of year. Lol wait he said his wife liked laphroaig. Lol my theory may be pretty far out there.
If you heat up the honey, you will prevent a good percentage of it from being left over from the jar you had the honey in. The shit's expensive, might as well get every drop you paid for. Also heating it, will allow it to blend easier with the other liquids.
OMG! Just got back from DR 2 weeks ago and brought some back!
Nice ! Stuff is awesome right?!?
@@StillIt yes sir!
I'm Dominican it does not have to be a mix some people like it with just rum or just wine I go for just Dominican rum (Brugal) and honey. Also, I keep mine in the refrigerator
Bonjour je suis en Guadeloupe et voudrais tellement apprendre à faire Spice rum mais je ne parles pas anglais donc je ne peux avoir les ingrédients pouvez-vous m'aider en me l'envoyant par WhatsApp s'il te plaît merci
What if you did use port Jesse mmm
Are you only on TH-cam
Next video: twins again 😂🤣😂🤣😂🤣😂🤣😂
There's a well guarded secret in the perfume industry regarding their use of alcohol: it is "softened". Freshly distilled alcohol has a harsh quality to it that you don't want in a perfume. Normally a small amount of essential oil is added to a barrel and let be for anywhere from 3 months to 2 years, and only then it is used for mixing perfumes. Each company has its own recipe. Perhaps any kind of raisiny oily substance wold do, given enough time.
- guess esters and tannins are not the only product of ageing.
Interesting, I assumed they'd just use alcohol as it is. I love learning new little bits of trivia like this 👍