What is Cocuy?
the story of Cocuy
Developed by Native Americans long before the colonial era, it has continued to be produced ever since, despite a period of clandestinity.
It is in the heart of the semi-arid regions of Venezuela, in the states of Lara and Falcón, that a little-known spirit is produced: cocuy.
Produced from agave, this spirit, although less well-known than its cousins tequila and mezcal, is nevertheless an integral part of Venezuelan heritage and bears witness to a rich and complex history.
STILL ARTISANAL PRODUCTION
Cocuy is produced from around fifteen varieties of native agave, including Agave cocui trelease, a species endemic to Venezuela that takes between 8 and 12 years to reach maturity in the wild.
The agaves are selected according to their maturity, size and brix content, then cut and harvested, usually by hand.
The agave is cooked in ovens dug into the earth for several days, even weeks depending on the resources available to fuel the fire. Once cooked, the agave heads, called "Piña", are first pounded and then soaked in water to begin a first fermentation in the solid state, then the "Piña" are crushed to extract the juice (around 32° brix), which is fermented a second time, in the liquid state with wild yeasts in stainless steel, plastic or wooden vats.
Distillation, often carried out in artisanal stills, is a key moment for the quality of the final product. Some producers, concerned about the purity of their product, choose to redistil the cocuy to remove impurities and refine the taste.
Casa Magnos
Discover the very essence of Venezuelan craftsmanship with Casa Magnos, the pride of independent distillery Jadelur. The first Cocuy to receive an international award and be named Distillery of the Year in Venezuela, Casa Magnos embodies the authenticity and excellence of time-honored craftsmanship.
Nestled in the heart of Hacienda La Esperanza, a nature reserve of over 300 hectares located south of Santa Ana de Coro, this family-run distillery continues a tradition dating back over five centuries. It is one of the few distilleries to use exclusively wild agaves, a characteristic that gives this Cocuy a unique character.