From Field To Bottle

Coca leaves have long been used by Bolivian farmers for many reasons. They have energy-giving properties, ward off altitude sickness, stimulate stomach function and are used for treating asthma, colds, and other ailments. Amazingly they also help in weight reduction, physical fitness, and may be a fast-acting anti-depressant. However, they are perhaps better known as the raw ingredient in the production of cocaine.

Agwa De Bolivia is the only coca liqueur in the world, but there is nothing illicit about this luminous green, herbal concoction.

Each bottle contains 40 grams of coca leaves, specially chosen for their optimum ‘organoleptic’ properties. The coca leaves are picked 2,000 metres above sea level in the Andes after their first new growth in August, before being shipped to Amsterdam under armed guard, where they are macerated.

The liqueur is distilled to a strength of 78–82% ABV, rested and then transferred to another facility where it is blended with a further 36 natural botanicals and herbs. Crafted by master blender Wim Koolhaas, Agwa also contains Chinese green tea, African mint, Amazonian guarana and ginseng, giving the drink a sweet palate with a peppery aftertaste.

The mixture is transported to a third facility where it is reduced to 30% ABV with five-times-distilled grain-neutral spirit, water, lime juice concentrate and sugars. The liqueur is finally tank-rested, tasted and checked. Which is then bottled and shipped to happy customers in over 44 countries.