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Venezuela's ancestral agave spirit, pit-roasted in Falcón and Lara.
Falcón and Lara, Venezuela
Indigenous peoples of western Venezuela, the Ayamán among them, worked the Agave cocui long before the Spanish; outlawed for decades in the late 1900s, the spirit returned to legality in the mid-2000s.
Agave cocui hearts roast for three to four days in underground ovens, then are pressed, fermented, and distilled, often through copper alembics; pure cocuy runs to about 50 percent.
Roasted agave sweetness with dried tropical fruit and an earthy, lightly smoky finish. Brighter and more floral than most mezcal.
Did you know
Venezuela has declared cocuy part of its cultural and ancestral heritage, and cocuy pecayero, from the village of Pecaya, carries its own denomination of origin.
Also known as: cocuy saroche, la capilla blanco cocuy, capilla blanco