On an excursion to the Caribbean Coast, Thomas Jefferys (geographer to the King) happened upon the uncharted Mosquito Coast. Sailing along the coast and over to the Corn Islands, Jefferys documents sighting some of the largest coconut trees he had ever laid eyes on. The majestic palms of the Mosquito Coast remain our sole source of coconuts for Coco Licor. Their large size, thin hard shell, and rich fleshy meat allow us to easily convert them into miniature barrels/casks for aging. Their white flesh contains strong flavorful coconut oil and during the aging process we slowly tease out these oils using our special blend of coconut water, high-proof spirit, and a blend of local spices.

Maceration between the cane spirit and coconut flesh happens in the dark and with little interruption. Similar to the Solara method in Spain, our coconut casks are rolled and rotated every fortnight to balance the leaching process until maturation. Coco Licor is an expression unlike any other. Its rich coconut flavor is enveloped by a sweet smooth mouthfeel that continues to unfold. It is available in three expressions: our signature white flint carafe, coconut cask, and our long-aged coconut cask bottle.