Coconut Mamaki
ALC 7.0% VOLTime to put up that “out of office ”. Fresh from the islands, we worked with our friends at Maui Brewing Co. to create something that’s a little bit Maui, a little bit San Diego, and a lot of summertime flavor. Grapefruits, coconuts, and the indigenous Hawaiian Mamaki plant are balanced with a touch of sweet basil and a delightfully zippy hint of Szechuan peppercorns. Hold my calls.
Art by the talented Miriam Engel
Ingredients & Nutrition
Raw kombucha, Grapefruits, Coconuts, Mamaki Tea, Basil Leaves, Szechuan Peppercorns, Yeast
- Serving Size: 16oz
- Calories: 230
- Total Fats: 0
- Sodium: 33mg
- Total Carbohydrates: 7g
- Total Sugars: 3g
Coconut Mamaki is light and refreshing, but tastes a little different than the actual name may suggest. Starting with the aroma, there are nice notes of Sichuan peppercorns, basil, and undertones of Mamaki. The notes of Sichuan come in the form of slightly floral, with citrus tones that occasionally border on lemonade powder mix (trust me it is good). The basil and Mamaki come together to create a beautiful herbal aroma that adds an underlying grounding for the flavor. Then the grapefruit comes into play and mixes with the backend of light coconut.
For the flavor profile, the grapefruit comes out more than the coconut and adds a nice juicy quality as well as a base bitterness that enhances other fruity notes, quite like bitters in a cocktail. Then the Sichuan peppercorns add similar citrus and herbal quality like they do in the aroma. The Mamaki further enhances that herbal character to add intrigue to the palate. I have found basil, especially in this flavor, comes across as peach (again enhancing the fruitiness and cocktail feel of this release). The coconut is found at the back end of the flavor in two different ways. There is a light coconut flavor that is reminiscent of fresh untoasted coconut, but it also cuts back on some of the acidity of the flavor and makes it easier to drink and not quite so sour as our other releases. The coconut is not heavy in this release but is more so present as an accent piece to bring in tropical vibes.
-Kyle Oliver, Lead Chemist
For the flavor profile, the grapefruit comes out more than the coconut and adds a nice juicy quality as well as a base bitterness that enhances other fruity notes, quite like bitters in a cocktail. Then the Sichuan peppercorns add similar citrus and herbal quality like they do in the aroma. The Mamaki further enhances that herbal character to add intrigue to the palate. I have found basil, especially in this flavor, comes across as peach (again enhancing the fruitiness and cocktail feel of this release). The coconut is found at the back end of the flavor in two different ways. There is a light coconut flavor that is reminiscent of fresh untoasted coconut, but it also cuts back on some of the acidity of the flavor and makes it easier to drink and not quite so sour as our other releases. The coconut is not heavy in this release but is more so present as an accent piece to bring in tropical vibes.
-Kyle Oliver, Lead Chemist
