Vino de Corozo: Artisanal Colombian Corozo Wine

Vino de Corozo is an incredibly popular, deeply traditional artisanal beverage from the Colombian Caribbean, holding a particularly legendary status in the historic municipality of Santa Cruz de Mompox (Bolívar). Made from the corozo—a small, dark red, and highly acidic palm fruit—this beverage undergoes a natural fermentation process that transforms the tart juice into a spectacular, sweet, and potent homemade wine!

The secret to this monumental 90-day recipe is patience and the precise layering technique. By boiling the fruit to extract its deep red color and then layering it with equal parts of sugar in a dark environment, the natural yeasts ferment the liquid. (Crucial warning: You must strictly follow the “burping” instructions in step 4 to release the fermentation gases and prevent the glass jar from exploding!)

Vino de Corozo (Artisanal Corozo Wine)

A legendary 90-day artisanal fermentation from Mompox! Tart corozo palm fruits layered with sugar and aged into a sweet, deep red wine.

Share on WhatsApp Share on Facebook Pin Receta

Prep Time 90 days d

Cook Time 10 minutes mins

Total Time 90 days d 10 minutes mins

Course Cocktails & Liquors

Cuisine Colombian, Latin American

Servings 1 Bottle

Utensils and Equipment

• 1 Large glass jug or large glass jar with a screw cap
• Black plastic bags (For dark fermentation)

Ingredients

  

• 3 lbs Corozo Small Colombian palm fruit
• 6 cups Water
• 3 lbs Sugar
• Cinnamon sticks To taste

Instructions

 

• Prep the fruit: The very first step is to thoroughly wash the corozos and carefully remove their seeds/pits.
• The extraction boil: Place the pitted corozos in a pot and boil them with the 6 cups of water and the cinnamon sticks for exactly 10 minutes, or until you notice the liquid has taken on a deep, dark red hue.
• The 24-hour rest: Remove the pot from the heat and let the corozos cool down. Strain the fruit from the liquid. You must reserve both the boiled fruit and the red water separately for 1 full day (24 hours).
• Layering the fermentation jar: Once the 24 hours have passed, take your chosen glass jug or jar. Place a layer of the boiled corozos at the bottom, followed by a layer of sugar. Repeat this alternating process (fruit, sugar, fruit, sugar) until the container is 3/4 full. Finally, fill the remaining space by pouring in the reserved red cooking water.
• The 2-month dark fermentation: Close the container tightly. You must store it in a cool, dark place (the shade) for 2 full months. (Chef's Hack & Safety Warning: Place the glass jar inside black plastic bags to guarantee complete darkness and contain any potential messes. You MUST slightly loosen the cap every 5 days to release the built-up carbon dioxide gas from the fermentation process, otherwise, the glass can shatter!)
• The final transfer and aging: After the 2 months have elapsed, carefully transfer the entire contents (liquid and fruit) into a second, identical, clean glass container. Seal it closed and let it age for 1 more month.
• Bottle: Once the total 3 months (90 days) have passed, your vino de corozo is ready! Strain the liquid and bottle it in a glass bottle with a cork or a screw cap.

Notes

• A Momposino Symbol: This wine is an absolute cultural pillar of Santa Cruz de Mompox, Bolívar, standing proudly alongside their famous queso de capa and candied lemon desserts.
• Nutritional Powerhouse: The corozo fruit is naturally packed with Vitamins A, B, C, and E, which actively assist in tissue development, collagen formation, bone health, and the prevention of vision defects.
• High Antioxidants: The deep red color of the fruit indicates excellent antioxidant properties, preventing premature aging and cellular deterioration; it also has therapeutic effects in diseases such as cancer..

Keywords Artisanal Corozo Wine, Vino de corozo