Coyol wine is a fermented drink extracted from a native palm tree of the tropical regions of Honduras and the Guanacaste plains of Costa Rica. This beverage is quite affordable and is part of the Guanacaste lifestyle, as locals often sell it in artisanal bottles.
The production of this drink takes place during the summer season, when Guanacastecos cut down the palmtrees, remove all the leaves, leaving the trunks leaning at a slight angle, and make a cut at the top of the palm to facilitate the sap's emergence. These people know the right times to carry out this process, as it is influenced by lunar phases, which determine when the sap collection will be fruitful.
Traditionally, the sap is collected using sugarcane spoons and placed into glass bottles for fermentation. This process can last a week or more, which affects the consistency of the drink. For example, it can become smooth, sweet, and light with a saliva-like texture and a taste similar to coconut water; but if left to ferment longer, it may become thick, very sweet, and induce drunkenness.
Coyol wine has a low alcohol content, but consumption should be done carefully. It is highly valued by locals because of its sweetness, but also because it has a very distinct strong effect that can cause unpleasant symptoms.
