Mama Juana is a traditional Dominican alcoholic infusion made from plant materials, rum, red wine, and honey. It typically has an alcohol strength of around 30-70% depending on the preparation method.
How it is made
Mama Juana is prepared by mixing various plant materials including pieces of wood, bark, leaves, herb collections, and spices in a glass container. The mixture is covered with red wine and left to steep for 30 days in a dark place. The first infusion is very bitter and discarded, while subsequent infusions are mixed with honey, using 70% red wine and 30% rum. The mixture can be infused up to 20 times, or even for two years until the wood pieces turn charcoal black.
Types and styles
Mama Juana is available both as a dry kit of herbs, bark, and wood pieces for home preparation, and as a ready-to-drink beverage. The first commercial production of ready-to-drink Mama Juana began in 2005 with J & J Spirits producing Mamajuana Kalembu. Different recipes may vary in the specific plant ingredients and the ratio of wine to rum.
How it is served
Mama Juana is typically consumed in 50 gram shots or sipped over ice. It is also used as an ingredient in cocktails such as Mojito, Campari, and Bloody Mary to add unique spiciness. Additionally, it can be mixed with juices like orange, pineapple, or passion fruit (Chinola).
Ingredients
The plant components of Mama Juana include various species like Anamú (Petiveria alliacea), different types of vines (Bejuco), Guayacan (Guaiacum officinale), and many others including basil, agave, star anise, bitter ginger, clove, rosemary, lime, and others. Each plant contributes different flavors and properties to the final infusion.
Adapted from the Russian Wikipedia article Мамахуана, available under CC BY-SA 4.0.