Where it comes from
From blossom to bottle.
Our nectar is made by Banaban women on Rabi Island, keepers of a toddy-tapping tradition they call kamaimai. The sap is gathered in the cool of early morning, then cooked slowly until it turns a deep, reddish brown.
01
Bind the blossom
A young coconut flower is bound and cut with a knife kept only for this work.
02
Collect the sap
Sweet sap, te karewe, drips into a hanging container and is gathered each morning and evening.
03
Simmer it slow
The fresh sap is boiled for five to six hours until it becomes te kamaimai.
