It all started one unforgettable night in New York City, circa 2016. Marcel met Dimos and within hours, it was clear they shared more than just quick wit and big dreams. They shared a fire to create something different.

Fast-forward through endless shelves of “functional drinks” that all felt the same, Marcel's long term digestive issues and inflamed gallbladder, was the catalyst that opened his eyes and spotted a gap: where were the drinks celebrating anthocyanins—the powerhouse antioxidants found in purple corn, revered by the Incan empire for centuries?

He didn’t have to look far for inspiration. Growing up, Marcel’s grandmother brewed a magical, violet-hued drink known as chicha morada—infused with purple corn, pineapple skin, cloves, cinnamon and grandma's secret natural ingredient. A recipe steeped in ancient wisdom…and family history.

Excited, Marcel called Dimos. He shipped him a batch of the original family recipe. One sip, and Dimos—who had CPG experience in Greece—knew they had something special. Something the world hadn’t tasted yet.

And just like that, Kulli was born: ancient roots, modern twist, purple-powered.