Baku Kitchen! An independent reference of traditional food

Vino de coyol

Sap tapped from the felled coyol palm, fermented in the trunk and drunk cloudy

Costa Rica Wine & spirit Vegetarian One for the adventurous

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

A Guanacaste dry-season drink; the palm is cut, the crown hollowed, and sap collected daily as it ferments.

Frequently asked questions

What is Vino de coyol?

Vino de coyol is a wine & spirit from Costa Rica: sap tapped from the felled coyol palm, fermented in the trunk and drunk cloudy. A Guanacaste dry-season drink; the palm is cut, the crown hollowed, and sap collected daily as it ferments.

Made with

sugar

Cooked

fermented

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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