World Spirits

Cocuy

Venezuela

The Andean agave: cocuy — a spirit distilled from Agave cocui in the dry hills of Lara and Falcón (Pecaya is its town), Venezuela's answer to mezcal, revived from near-prohibition into protected heritage (2001).

What it is

The Andean agave: cocuy — a spirit distilled from Agave cocui in the dry hills of Lara and Falcón (Pecaya is its town), Venezuela's answer to mezcal, revived from near-prohibition into protected heritage (2001). Origins: cocuy is pre-Hispanic (the Ayamanes people fermented agave); colonial and 20th-century bans drove it underground; today it is a denomination of origin. Made from: agave hearts (the plant takes 8+ years), roasted, fermented, pot-distilled. How it's made: 1) Roast the agave piñas. 2) Ferment the juices/fibres. 3) Distil twice in small stills. Served: neat in small glasses in the Lara hills; in cocktails in Caracas. Flavor: earthy, smoky-sweet, wild. Strength: 40-56%. Culture: cocuy's comeback is a heritage rescue — from clandestine shame to national pride. See also: Venezuelan Rum.

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