Stories

Mamajuana: a story of legends and flavors

The Dominican Republic is a paradise of captivating stories. A unique mix of flavors, resulting from the Taino, Spanish and African cultural legacies.

One of the treasures and native symbols of this land is mamajuana, considered one of the first distilled spirits created in the American continent, its origins date, according to ancient documents, to before colonial times.

The base of this centuries-old drink was a concoction prepared by the native Taínos before the arrival of the Spanish, in which they used different leaves, herbs and barks. Taínos are reported to have consumed this drink for medicinal and healing purposes.

The arrival to Hispaniola of the Spanish and African cultures enriched this concoction, to which new ingredients were added, among which rum, red wine and honey stood out, which were left to soak by macerating in bottles called “demijohn”.

It is actually from the name of these bottles – and not from the product itself – that the identity of this popular spirit originates. In fact, the term “Mama Juana” comes from the English word “Demijohn”, which refers to a large, spherical bottle with a short, narrow neck, usually covered with wicker.

This word is believed to be derived from the French concept “Dame Jeanne”, a term that is still used to describe this type of bottle and which originates from an interesting story that took place in the 16th century. Legend has it that, on one of her trips, Queen Joanna I of Naples had to protect herself from a massive storm in the workshop of a master glassmaker. There, the monarch became interested in the making of the bottles, and she herself created one with a 10-liter capacity, which was larger than usual. In turn, there are versions that indicate that it was her host in the workshop who created this new model in honor of the queen, whom he called “Dame Jeanne”.

In Spanish-speaking countries, they became “Lady Juana”, and over the years she became “Mama Juana or mamajuana” in the Dominican Republic.

 

Spicy and distinctive

 In terms of preparation, the mamajuana recipe has changed from its original version, although its base continues to be Dominican rum.

In the 1950s, Jesús Rodríguez, a native of San Juan de la Maguana, popularized this drink as a medicinal and aphrodisiac mixture, capable of successfully treating respiratory, digestive and circulatory conditions, as well as cleansing the blood, liver and kidneys. For its production, Rodríguez used rum, as well as herbs and rinds that he obtained in Barahona, Azua and Pedernales.

Inspired by him, many others began to elaborate their own recipes for mamajuana for medicinal use, as a result during the dictatorship of Rafael Leónidas Trujillo it became mandatory to have a medical license for the sale and distribution of this drink.

Over time, Dominican mamajuana has evolved and refined itself, to meet the demands of the most exquisite tastes, and has become an international symbol of Dominican culture and pride.

An example is Mamajuana Spicy, which with its attractive and distinctive flavor has transcended local borders and is known and appreciated in the country both by Dominicans and by tourists who visit this paradise on earth.