Luna Morada draws on chicha morada, the Andean fermented purple maize drink, reframed as a non-alcoholic functional beverage. The base is pineapple and tamarind juice, sharpened with lime and coloured by purple corn powder extract. The botanical stack includes Wormwood, Milk Thistle and GABA, with cinnamon and clove for warmth. It pours a deep purple-violet with gentle carbonation. The nose is vivid and unexpected: ripe pineapple, a tangy tamarind note and citrus with a background spice warmth. On the palate the flavour is sweet-tart and layered, with pineapple and tamarind leading and chili pepper arriving as a warm prickle at the finish. The cinnamon and clove add roundness without sweetening the profile. The purple-corn base means the colour is striking enough to turn heads at a table. The tart, spiced profile is more interesting than most fruit-forward RTDs in this space, and the chili warmth at the finish gives it something to hold onto.