Pre 1492
The Beginning - Pre-Colonial Caribbean
Long before it was a drink, it was a blend of roots, bark, and herbs, prepared by the Taíno as part of healing and ritual. These mixtures were used intentionally, rooted in the natural resources of the island and a deep understanding of the body and spirit.
1500s–1800s
Colonial Era - The Shift
With colonization came new ingredients and new influence. Spanish wine was introduced, and later, rum distilled from Caribbean sugarcane became part of the blend. What began as a medicinal infusion evolved into something layered—shaped by history, culture, and adaptation. This is where mamajuana, as we know it today, began to take form.
1800s–2000s
Across Generations - The Tradition
Over generations, mamajuana became a staple in Dominican homes. Every family has their own version. Poured for guests, shared at gatherings, and always tied to conversation. It’s less about what’s in the bottle, and more about what happens around it.
2023–2025
Modern Development
We spent over two years developing a modern expression of mamajuana that respects where it comes from while refining how it’s experienced today. Small batches, shared early with family and friends, until it felt right.
Built on sugarcane rum from San Pedro de Macorís, one of the Dominican Republic’s most historic rum regions, and developed through a Miami lens, where cultures blend just as naturally.
2026
Tayo Today
Launched in Miami in 2026, TAYO is a modern expression of mamajuana, crafted for a generation learning how to hold onto where they come from while building something new.
Built for the culture carriers.
For the ones who never want to lose the hyphen.
The language. The stories. The rituals that made us.
A continuation of the tradition, wherever you are.
