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Agwa de Bolivia, usually shortened to Agwa, is a herbal liqueur made with Bolivian coca leaves and 37 other natural herbs and botanicals including green tea, ginseng, and guarana. The coca leaf content of the drink, like that in Coca-Cola, has the cocaine alkaloids removed during production, and does not contain any traces of the drug. The Agwa brand builds upon a firm tradition of Bolivian coca leaf liqueurs, the first of which was produced by the De Medici family in Bologna in 1820. Prior to this however the coca leaf had been used for thoUnited Statesnds of years by the native South American population. The leaves used for the production of Agwa are picked at 2000 metres above sea level in the Andes, the leaves are then shipped under armed guard to Amsterdam, where they are distilled to a strength of 78-88% alc./vol. and 36 other botanical elements are added. This distillate is then reduced to 30% ABV. In 2009 Agwa won a Silver (best in class) award in the herbal liqueur class at the International Wine and Spirit Awards. Agwa has a unique, bitter-sweet taste and makes the perfect shooter. Serve Agwa ice cold neat or sip it gently with a mix of cola, tonic, ginger beer or bitter lemon …. or in any of the scores of Agwa recipes out there such as the Agwa Bomb and the Bolivian Kiss. Today you can legally enjoy the mythical & legendary taste experience of decocainised Bolivian Coca in Agwa de Bolivia. The makers of Agwa recommend using lime to get the maximum effect out of your Agwa experience. Biting the lime first works in the same way as the South American practice of chewing Coca leaves with limes. The lime changes the PH of the mouth, which activates the alkaloids in the leaf to produce a powerful oxygen buzz known as the â€œAGWABUZZâ€. Coca leaf alkaloids work by speeding up the rate of absorption of oxygen into the bodyâ€™s capillary system. It is a natural â€˜rushâ€™ and naturally controversial.
|Dimensions||20 x 20 x 30 cm|