CHINCHIVI (tʃin-tʃi-bi)

GUARO (wahr-oh)

VINO DE COYOL (been-noh / day / coh-yohl)

The geographical origin of Chicha, the fermented (alcoholic) or non-fermented beverage, is well-known and can be traced back to the Andes, in South America. Now, while it is still a matter of debate whether the place  of origin of Chinchivi is Cartago or, San Ramon  (in Alajuela), Alajuelita (in San Jose), is by far the town most Costa Ricans would associate this beverage with, especially during the religious celebrations of the Santo Cristo de Esquipulas (Black Christ), where both residents of Alajuelita and visitors alike, get to enjoy both chicha and chinchivi. Chinchivi is a made of sugar cane broth and fermented corn, and has a foamy texture, resembling a beer.

And now onto guaro… Guaro, the sugar cane-based liqueur is, arguably, a runner-up in many Costa Ricans’ and visitors’ top 3, when it comes to alcoholic drinks available nationwide. It is so widespread and popular that an immensely popular shot is named after it…Take a guess? Exactly, chiliguaro!!!

Finally, another -rather- regional alcoholic beverage you may have heard of -or eventually will-, mostly if visiting Guanacaste, is vino de coyol, which is not exactly a type of “wine”, as the Spanish name might suggest, but a drink obtained from the sap of coyol palms -and a top competitor when it comes to hangover victims-.?. Or so they say…?.

So, for anyone wanting to explore a little bit more of this element of Costa Rican culture, we hope you will try and enjoy these traditional drinks, and then decide which one(s) best suit(s) your style and taste.