We make our Mahia using only the highest quality California figs and a hint of aniseed. Famed mixologist, chef, and author Warren Bobrow reports that Mahia is “chock-full of of roasted figs and exotic anise, bathed in pools of warm sunshine.” 

​

We crush our figs and mix with water three separate times, then we start the fermentation process. Once that’s complete the “mash” goes into the still where we carefully make the proper cuts for heads, hearts (the good stuff), and tails. Following distillation, we blend the alcohol with filtered water, prepare the Mahia for bottling, and finally ship it to a retailer near you.