Coyol wine, or chicha de coyol is a fermented alcoholic beverage made from the sap of coyol palms. It has been made and consumed in Southern Mexico for thousands of years. It is primarily made and consumed in certain regions of Central America like Nicaragua and Honduras Juticalpa in Honduras, Guanacaste Province and Nambí, Nicoya, Costa Rica, and Río San Juan Department and Chontales Department, Nicaragua are all known for their traditions of coyol wine. Coyol can also be drunk directly from the hole where it collects in the palm trunk, using a straw or a piece of bamboo.