The Island Ember Story
From making sorrel while listening to parang on Christmas day in the heat of Trinidad & Tobago, to standing over grandma's gas stove in Queens, our sorrel has always been a homemade brew. Island Ember represents our blended West Indian and African heritage — perfectly mixing the warmth of the holidays with the vibrant sweet taste that has been enjoyed by cultures all around the globe.
Homemade, Year-Round
Moe's sorrel began as a holiday tradition — homemade over the stove in small batches for family and friends. Now it's made year-round in Brooklyn, with that same warmth, care, and love in every bottle.
What was once poured only at Christmas is now yours for every gathering, every quiet evening, and every reason in between.
The Island Ember Way
Small-Batch, By Hand
Brewed over the stove the same way it always was — small batches, real time, no shortcuts.
Real Ingredients
Dried hibiscus petals, cinnamon, clove, and ginger. Nothing artificial, nothing rushed.
Blended Heritage
Island Ember carries our West Indian and African roots in one bottle — warmth of the holidays, vibrance of the islands.
Slow Brewed, Hand Bottled
Steep
Dried Roselle hibiscus petals steep slowly to draw out that bold, ruby color.
Spice
Cinnamon, clove, and ginger warm the brew — the aroma that fills the room.
Bottle
Every small batch is bottled by hand in Brooklyn, with care in every pour.
Share
From our family's table to yours — made to be poured when people gather.