NATURAL SUGAR
Jarritos sodas consumed throughout the world are all produced in Mexico and made with cane sugar. Only real sugar guarantees the authentic Jarritos taste that families have loved for generations.
SO MANY SAMPLES
We want everyone in the world to try Jarritos, which is why we’ve given away 180 million ounces of Jarritos in the last 10 years. That’s enough ounces to fill 2.6 billion thimbles with Jarritos, if you wanted to do that for some reason!
OLD SCHOOL
Our original bottles were not labeled. People just knew what flavor it was by the color. And since we use real fruit flavors, we bet they could identify them just by taste. What are you doing this afternoon? Who wants to drink Jarritos blindfolded?
GREEN AND ORANGE
Long ago, when green was just a color and not a thing where you have to recycle and eat granola, Jarritos was already working with local farmers to grow mandarins locally instead of importing them. It costs more, but it makes a delicious Mandarin soda.
People are always underestimating tamarind, because it is weird and brown. But it is actually awesome. Tamarind provides shade for coffee plants and is part of Jarritos’ efforts toward sustainable farming.
RUMBLE
You win some and you lose some, and sometimes you lose three months’ worth of glass bottles in a big, huge earthquake that happened in 2010 in Mexico. Oh, well. At least no one was hurt!
PLANES, TRAINS, AND OTHER THINGS
Jarritos is too super fun to be delivered just by trucks. Boring! On their way to a store near you, some of our bottles are carried on boats across pirate-infested waters, just like in old-timey stories. They are also transported by planes and on bicycles driven by powerful luchadores.
WHERE IN THE WORLD
Jarritos has been to more countries than some billionaire playboys. It is available in all of the locations you see above. Perhaps someday it will be sold on the moon, if there are thirsty moon people to buy it.
MANDARIN GROVES
As Jarritos has grown over the years, we’ve always sourced as much fruit as possible from different Mexican regions. We even have our own mandarin groves at an undisclosed location in Yucatán.
BIG NUMBERS
1,500 bottles of Jarritos are exported every minute. 45,000 glass bottles of Jarritos can be filled every hour at any of our bottling plants in Mexico. Laid end to end, they would measure 7.1 miles long, which is the same as 18,744 tamales!
It turns out that the original Jarritos jingle meant the same thing in the 1950s as it does today. “¡Jarritos, qué buenos son!” still means, “Jarritos: They’re so good!”
LOS COLORES
Want to hear something weird? The Jarritos logo has the colors of our most popular flavors, Mandarin and Lime, which are very similar to the colors of the original clay pots, which were naturally brown on the bottom and glazed green on the top. Coincidence? Yeah, probably.
LITTLE JUGS
The name “Jarritos” might mean “goat shoes” in German, but it also means “little jugs” in Español. And whaddya know, traditional fruit-flavored aguas frescas were served in clay jugs to keep them cooler longer.
BEST SELLER
Jarritos was born in 1950. By 1960, it was being bottled and sold in 80% of Mexican states—making Jarritos the best-selling, naturally flavored soft drink brand in the country.
The official anniversary of Jarritos is August 29th. On that day, we ask you to raise your favorite flavor of Jarritos in honor of our founder, Don Francisco “El Güero” Hill. While you’re at it, raise one on all the other days, too.
MUCHAS MANDARINAS
No fruit is harmed in the making of Mandarin-flavored Jarritos, unless you count those 30 million mandarins we go through every year. That’s almost the population of Canada! Hmm. Maple-flavored Jarritos, anybody?
COFFEE SODA
The original Jarritos flavor was coffee. Yeah, we know, most people like their coffee hot and not carbonated. So our founder gave fruitier fruits a try, and Mandarin was born. Other flavors soon followed, like Tamarind, Lime and Fruit Punch.
OUR FOUNDER
In 1950, Don Francisco “El Güero” Hill founded Jarritos. He was an accomplished chemist and tinkerer who always left his beakers and journals all over the house, especially the dining room.