Agwa Diablo
Coca leaf libertad
A Botanical Coca leaf Liquor with vibrant South American flair.
A Blend of 39 stunning botanicals including Ginger, Sicilian Blood Orange and Red Galanga.
A Botanical Coca leaf Liquor with vibrant South American flair.
A Blend of 39 stunning botanicals including Ginger, Sicilian Blood Orange and Red Galanga.
A highly versatile alcohol ingredient there is a slight musk aroma overtone with elements of dried fruit. The flavour is bittersweet, originally spikey on the tongue but quickly settling into peppery notes that last. It is overall a gentle extract with a bitterness bite. The bitterness and raw pepper sensation the reasons the coca leaf has always been partnered with layers of dominating flavours.
AGWA’s coca leaf flavour infused with over 36 botanicals makes it a unique flavour ingredient when stirring up your next batch of home-made cocktails. Combining great with easy to make cocktails, tropical cocktails and simple yet delicious pours, any aspiring mixologist and or home bartender can play mix and match various cocktail ideas with our versatile flavour profile.
Bright, zesty aromas head up a clean, citrus beverage. A sweet fruit burst of Sicilian Blood Oranges offers a smooth crisp taste of the Mediterranean sun. … And it’s this recipe that led to the creation of Whitley Neill Blood Orange Gin
Blood oranges, however, are beloved for more than just their dazzling flesh and ruby red colour. It’s their flavor — like a subtly sweet orange that has been infused with tangy red grapefruit and hints of tart cherries and raspberries.
For Asian foodies, the word “galanga” (or “galangal”) has instant recognition: a root cousin of ginger, used often in Southeast Asian cuisine.
Its pronounced yet slightly gingery flavor adds great cheer to a host of dishes, and on our case a unique and subtle fiery burn we refer to as the heart of the DIABLO.
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.
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.