The pure coca leaf distillate is rested before the remaining
36 herbs & botanicals are blended.
Some of our ingredients included in the herbs & botanicals
are; Chinese Green Tea, African Mint, Amazonian Guarana,
Argentinian Black Mountain Tea, Ginseng, Lavander & Cucumber.
AGWA de Bolivia’s diversity in mixology can paralyze decision-making when it comes to choosing a cocktail. A flexible cocktail ingredient, AGWA de Bolivia can substitute, as well as accompany, other common liquors to create cocktails such as the Bolivian Mojito, AGWA Fresca mixed with club soda, Bolivian Kiss to Rainforest Caipirinha. Don’t forget the St. Patrick’s Day AGWA de Bolivia-infused celebratory cocktail, the Irish 8-Ball mixed with Bailey’s Irish Cream and Guinness. Whether you mix AGWA de Bolivia as a cocktail ingredient or shoot it straight, the coca leaf liqueur earns its keep in mixed use.
AGWA DE BOLIVIA is renowned as the only coca liqueur in the whole world. A Premium Coca leaf herbal liqueur inspired by South American flavours. It can be enjoyed straight as a long drink or cocktail ingredient. At the heart of AGWA is the flavour of the Coca leaf alcohol.
Stripped of its cocaine alkaloids, coca leaf herbal liqueur still infuses an energy into cocktails. Known for a touch of sweetness, the coca leaf herbal liqueur also features a higher alcohol percentage. Between the sweetness and the high alcohol content, herbal liqueurs, once known as digestifs, assist our bodies in settling a meal – thus, its namesake.
Coca is a plant with a complex array of mineral nutrients, essential oils, and varied compounds with greater or lesser pharmacological effects.
The coca leaf has been chewed and brewed for tea traditionally for centuries among its indigenous people in the Andean region – and does not cause any harm and is beneficial to human health.
Found in south africa the rich mint flavour is sourced, transported to and blended in Amsterdam. The african mint has a complex, sweet and minty – with a spicy finish from the ginger and cardamom
Occurring natively in several Mediterranean countries, including France, Spain, Portugal, Italy and Greece. Along with being floral and sweet, lavender’s flavor is often described with terms like “herbal,” “astringent” and “earthy. The lavender provides a floral touch to the mixed botanicals.
Important to note that we use red korean ginseng, its taste is considered that of a deep flavour with a slightly sweet with a bitter after taste.
Native to the amazonia in its powder form it provides a distinct bitter taste with a little earthy and woody flavour as is its surrounding habitat.
Chinese green teas usually have a lighter, sweeter and toasty flavor compared to japanese teas. It provides AGWA with a slightly sweet and aromatic flavour to combine with the bitter flavours.
Sourced in China the Junniper berries are tart and sharp, with a resinous, piney flavor and hints of citrus. If you’ve had gin before, you’ll recognize the distinct taste of juniper.
Ceylon cinnamon grown and sourced exclusively in Sri lanka has a floral flavor note that is not as warm as that of cassia cinnamon. Its subtle flavor has subtle clove notes as well as hints of vanilla and citrus.
An orange with an acidic and bitter taste profile compared to traditional sweet oranges provides the perfect balance once macerated.
Also known as chimarrão or cimarrón, is a traditional South American caffeine-rich infused drink. It is made by soaking dried leaves and has a taste that is different from tea, even green tea. It’s strong, earthy, bitter, and has a eucalyptus smell.
Native to South America in the high Andes mountains of Peru. The taste of maca root powder, a distinct flavour with a desired taste has been described as earthy and nutty.