Made in the Emirates, walla

Last week, we had the privilege (read: pinch-me moment) of participating in MIITE — Make it in the Emirates event. If you’ve never been, picture a room full of trailblazers, producers, makers, and movers — all proudly waving the Made in UAE banner. It was an impressive display of all things grown, crafted, built, brewed, or baked in this beautiful desert nation. And yes, we were humbled. (And slightly buzzed — from kombucha, relax.)

We were honored to be represented under the Emirates Development Bank, showcasing YALA in the Food Security and Manufacturing section. Serious stuff. But also — seriously exciting.

Not only did we get to serve fresh sips of YALA to VIPs, executives, fellow producers, and a delightful mix of curious wanderers and flavor seekers… we also got to talk shop: our process of precision fermentation. We’re not just fermenting — we’re redefining it. With world-class equipment, locally sourced ingredients, and big dreams, we’re stirring up a new chapter in regional beverage culture.

Let’s clear up something that came up a lot:
“What does YALA mean? Is it just... yalla?”

Fair question. And nope, it’s not a typo.
Yalla is tradition. It’s movement. It’s everywhere.
YALA is our twist. A different, yet deeply traditional way of drinking. It’s modern meets heritage. It’s not about speed — it’s about elevating everyday rituals. Think of it as a bridge between bedouin and bar cart.

This might’ve been the first MIITE, but we hope it won’t be the last. The energy was electric, the connections meaningful, and the recognition? Deeply appreciated. To be seen as part of the change-makers shaping the future of food and drink in the Emirates? That’s the kind of “made it” moment that matters.

Oh — and we did a little pre-event shoot to give you a peek behind the curtain (and behind the taps). Because fermentation may be a science, but behind YALA is a daily dose of organized chaos, tea spills, team laughter, and serious taste testing.

Stay tuned. This is just the beginning.