How MOOH is brewed.
Every MOOH bottle follows a written recipe: exact quantities per bottle, a fixed brewing sequence and a timed batch. Nothing is improvised on the floor.
- Caffeine
- Natural guarana, 0.4g per bottle
- Sweetener
- Organic Kenyan cane, never syrup
- Water
- Triple-filtered, treated on site
500ml
MOOH Hibiscus
Sun-dried hibiscus calyces steeped and blended with organic cane and natural guarana caffeine — a deep ruby energy drink for long days and clear heads.
Batch time 3h 30m
Per bottle
- Treated water0.48L
- Hibiscus calyces, dried12g
- Organic cane sweetener20g
- Natural caffeine from guarana0.4g
- Citric acid, food grade1g
Packaging
- 500ml PET bottle
- 28mm green cap
- MOOH Hibiscus label
- 12-bottle export carton
Brewing steps
- 1
Weigh every ingredient against the recipe sheet for the batch size and log the lot numbers.
- 2
Bring treated water to 85°C and infuse the botanicals or fruit for 30 minutes.
- 3
Strain, then dissolve the organic cane sweetener while still hot.
- 4
Cool to 25°C and blend in the natural guarana caffeine, correcting acidity to spec.
- 5
Check Brix, pH and taste against the reference sample before filling.
- 6
Fill, cap and code the 500ml bottles, then pasteurise and cool.
- 7
Label, case into 12-bottle cartons and record the batch in the production tracker.
250ml
MOOH Khatma Cathi
Bird-eye chilli and fresh ginger layered over the MOOH energy base for a warm, lingering kick that wakes up the whole palate.
Batch time 4h
Per bottle
- Treated water0.48L
- Organic cane sweetener20g
- Fresh ginger10g
- Bird-eye chilli, dried4g
- Natural caffeine from guarana0.4g
Packaging
- PET bottle
- 28mm green cap
- MOOH Khatma Cathi label
- 12-bottle export carton
Brewing steps
- 1
Weigh every ingredient against the recipe sheet for the batch size and log the lot numbers.
- 2
Bring treated water to 85°C in the brew kettle.
- 3
Steep the dried bird-eye chilli and fresh ginger for 40 minutes at 85°C, stirring every 10 minutes.
- 4
Strain the botanicals, then dissolve the organic cane sweetener while still hot.
- 5
Cool the base to 25°C in the chiller, then blend in the guarana caffeine and correct the acidity.
- 6
Check Brix, pH and taste against the reference sample before release to filling.
- 7
Fill, cap and code the 250ml bottles, then pasteurise and cool.
- 8
Label, case into 12-bottle cartons and record the batch in the production tracker.
500ml
MOOH Chili Pine
Sun-ripened Kenyan pineapple with a whisper of chilli — tropical sweetness and a gentle heat that keeps every sip interesting.
Batch time 3h 30m
Per bottle
- Treated water0.42L
- Fresh Kenyan pineapple90g
- Organic cane sweetener15g
- Bird-eye chilli, dried3g
- Natural caffeine from guarana0.4g
Packaging
- 500ml PET bottle
- 28mm green cap
- MOOH Chili Pine label
- 12-bottle export carton
Brewing steps
- 1
Weigh every ingredient against the recipe sheet for the batch size and log the lot numbers.
- 2
Bring treated water to 85°C and infuse the botanicals or fruit for 30 minutes.
- 3
Strain, then dissolve the organic cane sweetener while still hot.
- 4
Cool to 25°C and blend in the natural guarana caffeine, correcting acidity to spec.
- 5
Check Brix, pH and taste against the reference sample before filling.
- 6
Fill, cap and code the 500ml bottles, then pasteurise and cool.
- 7
Label, case into 12-bottle cartons and record the batch in the production tracker.
Want MOOH on your shelves?
Wholesale and distributor pricing available across all three flavours.
Order MOOH wholesale