Coyol wine
Coyol wine is a traditional artisanal drink produced from the sap of the Coyol Palm Tree (scientifically known as Acrocomia Aculeata).
In Nicoya, Coyol wine is a seasonal beverage created from December to May, which is the summer or dry season in Costa Rica. Those who make it are called “coyoleros” and the place where it is made and sold is known as a “coyolera”.
You can find this special drink in three different categories: sweet, medium and strong. The “sweet” variety is a fresh sap with very little or no alcohol. It is sweet, refreshing and effervescent. The “medium” continue being sweet with a fruity smell. The “strong” wine has the highest level of alcohol and a distinct acidity and salty taste.
Coyol wine has a grayish tint and is a little cloudy. The variation in color between the different categories is very minimal. You can expect a palm heart or coconut water flavor.
Due to the amount of natural sugars present in the sap of the Coyol Palm, it facilitates a natural fermentation process. Depending on the stage of fermentation, the organoleptic properties of the wine will change (the body, taste, color, and fragrance).
According to investigations conducted by Pedro Vargas Aguilar, M.Sc from the University of Costa Rica, the alcohol resulting from the fermentation process is ethanol, which is not noxious in moderate amounts. In a natural process without adding any other source of sugars, Coyol wine reaches an average of 4% alcohol. This is similar to the alcoholic content present in many beers and far less than the alcohol content in other drinks such as rum, vodka, and brandy, which typically have 40% or more.
If the fermentation process is not controlled Coyol wine will continue to change. It will become more and more acidic and in a matter of 10 days will transform from wine to vinegar.
In order to extract Coyol wine the palms must to be between 10-14 years old which have already produced fruits and bloomed at least one time. The Coyolero cuts down the palm and makes a gutter near the top of the trunk where the sap is collected three or four times a day, depending on the palm sap production. It is important to keep the walls of the gutter cleaned and trimmed to let the sap flow easily.
Coyol palm is covered with big thorns facing up and the seeds have a strong shell. It is rich is potassium, has iron, sodium, calcium and sugars as fructose and glucose.
In the Chorotega region there are strong beliefs regarding the influence of the moon when planting, pruning, and harvesting. In concordance with those beliefs the Coyol Palms have to be cut three days after the full moon and during high tide, otherwise the sap production will be much less.
Local people attribute different health benefits to Coyol wine. Traditionally it is used against anemia and diabetes, to regulate cholesterol and triglycerides and to control high blood pressure.
Even though the natural amount of alcohol is relatively low (4% approx.), there is an abiding belief that Coyol wine can cause a strange lingering effect in people. Testimonials state that if you are exposed to direct sun the day after becoming intoxicated, the effects reactivate and you become drunk again.
Coyol wine is more than an exotic drink. It is part of the cultural identity of Nicoya and another great opportunity to bring the family together to enjoy a local tradition.
***Always remember to drink responsibly, as the abuse of alcohol can be harmful to your health and the well being of others.***
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