Cocuy the next mezcal

Edward Mercado - 11.12.2014

Indigenous people in the Americas roam this land for thousands of years, living in harmony with earth elements and sustaining their needs with nature's gifts.

The medicine man or shaman from north to south had extensive knowledge on the healing properties of many herbs, plants and roots. Many combinations were use to heal or feed their people. 

Many indigenous were nomads and moved to different regions to adapt to nature changes or hunting needs. Since those days Agave plants grew in the wild in arid and semi arid regions. In mexico the blue agave in one of the genetic diversities of the plant, which is well known for the distillation of Tequila, which became globally known as a ancestral cultural asset of Mexican people. 

The artisan preparation of the agave fermented drink goes far back in time. However it was not the only application to the agave plant. There are many genetic diversities of the Agave , especially in Mexico. After Tequila enter the commercial market , it lost some of its artisan attributes due to the  industrialization of the distill. 

In the last decade another agave spirit emerged into the international race for new blends and exotic distills. although with similar qualities as the Tequila, the Mezcal enter the liquors market as a Artisan product due to its ancestral roots, ensuring the hand touch of its makers a trademark as it is commercialize in batches with denomination of origin. 

Further south in the Continent a similar tradition survived thousands of years. In this case with a rare less genetically diverse specie of Agave found in western Venezuela. The Agave Cocui was traditionally used by the Ayaman people and their relatives the Gayon people. Since ancient times they used the plant for its medicinal and nutritious value to feed the young and the fermented form to energize the hunters. 

Indigenous people called it Yugus or Cocuy, and its artisan making traditions has been passed from generation to generation. The Cocuy liquor was ban in Venezuela for centuries yet artisan bootleg production never cease. Finally reforms promoted by President Chavez in the early 21st century dignify Cocuy and it's producers, in fact a presidential decree declared Cocuy part of Venezuelan Heritage. New laws were passed to recognize and regulate artisan distill drinks, giving a rebirth to this ancestral spirit. 

The Agave Cocui is found in the western states Falcon and Lara, where it  grew roots since before the colonization times. Many of the current cocuy masters remained unrecognized as they are learning to fit their practices into the new regulatory frame work. 

However some producing families apply their ingenious practices to the lack of resources and have been building their home made stills first introduced by the Spaniards. Although stills are not built in Venezuela. Producers use improvised stills and continue to preserve traditional practices to transform the agave into Cocuy.

The right batch has magical attributes. It provides great humor, stamina, spiritual and aphrodisiac gifts. I was introduced to Cocuy about a decade ago and can't get enough of it. In our many guided tours to different regions in Venezuela, Cocuy is the magic under my sleeve when is time to break the ice, all the travelers using our services are sure to get an unforgettable introduction to this especial and ancestral Venezuelan Spirit.   

In recent years Cocuy has gained wide spread recognition in Venezuela and is being quickly introduce into many entertainment venues. Soon it will be introduce to the international markets. Surely its unique taste and properties should make Cocuy the next Mezcal.