Aguardiente 

This is the most famous Colombian spirit. With a sweet anise flavor, it is a nighttime social drink usually consumed as shots shared among friends in bars, clubs, and informal gatherings. It is made from sugarcane alcohol and aniseed. When consumed responsibly, it is generally safe for American stomachs.

How to tell its quality:

• Stick to well-known brands such as Aguardiente Antioqueño, Néctar, or Cristal.

Local tip:
Before a group shot, people often shout “¡Arriba, abajo, al centro, pa’ dentro!” meaning up, down, to the center, inside. Follow it with a sip of water.

To try this drink, visit El Barón.

Ron (Colombian Rum)

Colombian rum is made from sugarcane, and styles range from light and slightly sweet, like Ron Medellín, to richer, oakier, and spiced profiles such as Dictador and Parce. Common flavor notes include vanilla, caramel, and dried fruit. It is generally safe for American stomachs and is usually enjoyed neat, on the rocks, or as a base for cocktails.

How to tell its quality:

• For sipping, look for Añejo or Reserva labels
• Well-regarded brands include Ron de Caldas, Dictador, and Parce

Local tip:

Order a ron con cola or a cuba libre. For a true local twist, ask for Ron Medellín with Milo, a mix of rum and malt chocolate powder.

To try this drink, visit El Arsenal: The Rum Box.

Chicha

Chicha is an ancient, pre-Columbian fermented corn drink. Historically sacred, it is a traditional beverage still found in rural areas and some historic towns. Its production is artisanal and community-based. With a sour, slightly yeasty flavor, it is well known culturally, but often brewed informally with an uncontrolled fermentation process. Because of this, it is not recommended for tourists, as it carries a high risk of stomach upset. It is typically consumed during specific festivals rather than as an everyday drink.

How to tell its quality:

• It should be served cool and have a clean, sour tang
• Avoid it if it smells overly funky, spoiled, or unpleasant

Where to find:

• Cultural events and pop-ups
• Artisan drink stalls
• Community festivals
• Traditional drink vendors

Local tip:

If you choose to try it, sip it from a totuma, a traditional gourd cup. It is a communal and humble drink, closely tied to ritual and tradition rather than casual consumption.

To try this drink, visit Bar Tu Candela.

Viche / Biche

Viche, pronounced as biche, is an artisanal, unrefined sugarcane spirit from Colombia’s Pacific Coast. It holds deep medicinal and spiritual significance for Afro-Colombian communities and is traditionally believed to have healing properties. Its flavor is intensely aromatic, with strong notes of fresh sugarcane. It is usually consumed straight or used in herbal infusions for ritual or medicinal purposes. Because its production is artisanal and largely unregulated, it is generally recommended only for the most adventurous drinkers. It can only be made by a woman.

How to tell its quality:

• It should be clear and strongly aromatic, without cloudy residue

Where to find:

• Afro-Colombian bars
• Special tasting menus
• Pop-up stands

Local tip:

It is typically taken as a quick shot, often with a specific purpose, such as “curing” an ailment or as part of a ritual offering.

To try this drink, visit Celele.

Guarapo

Guarapo is fresh sugarcane juice that is lightly fermented into a low-alcohol, rustic drink. Sweet and refreshing, the fermented version develops a gentle tang. It is commonly consumed during the day in hot climates and rural areas. When freshly pressed and consumed immediately, it is generally safe for American stomachs.

How to tell its quality:

• Watch it being pressed fresh in front of you
• It should taste clean, sweet, and refreshing

Where to find:

• Afternoon refreshment carts
• Informal juice stalls

Local tip:

Drink it ice-cold with a squeeze of lime.

To try this drink, visit La Juma Bar Cartagena.

Cerveza

ADD This is the everyday, working-class drink of Colombia. Aguila and Poker are light, crisp lagers meant to be refreshing and easy to drink. Club Colombia is considered the premium option, offering richer styles such as its amber Roja. Beer is a drink for casual relaxation and can be enjoyed at any time and in almost any setting. It is very safe for American stomachs.

How to tell its quality:

• It should always be served very cold, or bien helada
• Avoid any bottle that is not visibly frost.

Local tip:

Ask for a pola, local slang for beer. Drink it straight from the bottle or pour it into a glass with a salted rim. It is often served with a wedge of lime placed in the neck of the bottle.

To try this drink, visit The Clock Pub Cartagena.

Refajo

Refajo is a simple blend of light beer, usually Águila, and Colombiana, a sweet, bubbly, champagne-cola soda. The result is a refreshing, lightly sweet drink that’s a staple at Colombian celebrations. It is most commonly enjoyed at family barbecues, picnics, and casual parties. It is very safe for American stomachs.

How to tell its quality:

• The ratio matters, usually about 60 percent beer to 40 percent soda

Local tip:

It pairs especially well with grilled meats or Bandeja Paisa. It’s meant to be shared, often ordered by the pitcher and enjoyed with friends.

To try this drink, visit Bar Tu Candela.

Michelada

Chelada is a simple mix of beer, fresh lime juice, and salt. The michelada version adds savory sauces such as Worcestershire, hot sauce, and pepper, creating a spicy, umami-forward drink. It is often considered a hangover helper as well as a refreshing treat. Most commonly found in bars and beach clubs, it is especially popular as a brunch accompaniment, though it can be enjoyed at any time of day. It is very safe for American stomachs.

How to tell its quality:

• It should be prepared fresh using real lime juice
• The rim should be generously salted, ideally with celery salt

Local tip:

Customize your spice level when ordering. Asking for a michelada picante means extra heat. It is often served in a frosted mug for maximum refreshment.

To try this drink, visit Alquímico.

Canelazo

This is a hot drink made with aguapanela (dissolved cane sugar), cinnamon, cloves, and a splash of aguardiente or rum. It is traditionally consumed in cold weather, especially in the Andean region and during the Holidays. The flavor is sweet and warmly spiced. It is very safe for American stomachs.

How to tell its quality:

• It should be served steaming hot, usually from a large pot
• Spices, not just sweetness, should lead the flavor

Where to find:

• Cultural events
• Special menus
• Night markets
• Holiday pop-ups

Local tip:

Hold the clay mug or cup to warm your hands.

To try this drink, visit El Coro Lounge Bar.

Lulada

Lulada can be either alcoholic or non-alcoholic. It is made from mashed lulo fruit, a tart, citrusy tropical fruit, mixed with water, sugar, and ice. Some versions are spiked with vodka or aguardiente. The flavor is intensely fruity, tangy, and lightly sweet. It is generally safe for American stomachs.

How to tell its quality:

• It should be made fresh to order, with visible pulp and seeds

Local tip:

Specify con o sin, meaning with or without alcohol. Drink it with a straw and make sure to get plenty of pulp. The alcoholic version is often called a lulada borracha.

To try this drink, visit Mondo Cocktail Bar.

Coco Loco

Coco loco is a classic Caribbean beach drink. A whole coconut is cracked open, its water mixed with rum, sometimes more than one type, and served with a straw. The flavor is naturally sweet with a strong rum kick. It is an all-day beach or poolside drink on Colombia’s Caribbean coast and is generally safe for American stomachs.

How to tell its quality

• The coconut should be opened fresh in front of you
• The rum should be poured generously, not just a splash

Where to find:

• Beach vendors
• Beach bars
• Island tours
• Boat bars
• Coastal restaurants

Local tip:

Once you finish the drink, scoop out the tender coconut meat, known as pepa, with a spoon.

To try this drink, visit Fubar Cartagena Frozen Cocktails.

Craft Beer (Cerveza Artesanal)

Colombian craft brewers often use local ingredients such as coffee, passion fruit, and panela to create IPAs, stouts, and sour beers. Many are brewed to international standards, resulting in well-balanced and reliable styles. It is very safe for American stomachs.

How to tell its quality

• Look for freshness and clear brewing dates
• Ask for local favorites such as BBC, Apóstol, 3 Cordilleras, or Bogotá Beer Company

Local tip:

Order a flight, or una bandeja de degustación, to sample several styles. Chat with the bartender about local seasonal or house favorites.

To try this drink, visit Beer Lovers.

Sabajón

Based on the Spanish zabaione, this drink is made with egg yolks, sugar, and aguardiente or rum, whipped into a warm, custard-like beverage. It is typically consumed as a dessert or after-dinner drink. Creamy, rich, and sweet, it is considered very safe for American stomachs.

How to tell its quality

• The foam should be stable, creamy, and well integrated

Where to find:

• Bakeries
• Liquor stores
• Dessert shops
• Seasonal stands

Local tip:

Sip it slowly with a spoon, like a dessert. It is often ordered to finish a hearty meal, especially after dishes like ajiaco.

To try this drink, visit Portal de los Dulces.

Vino (Colombian Wine)

While not a traditional wine powerhouse, Colombia does have small vineyards in regions such as Boyacá and the Cauca Valley. The high-altitude tropical climate produces distinctive, light-bodied wines. Most are young, fresh, and fruit-forward, including light reds made from varieties such as Castillo grapes and crisp, acidic white wines. They are generally very safe for American stomachs.

How to tell its quality

• Look for recent vintages and locally bottled labels
• Look for famous brands like Marqués de Villa de Leyva, Casa Grajales, andVinos de la Alta.

Local tip:

Pair a light Colombian red with a lean meat sudado, or choose a white wine to accompany coastal seafood dishes.

To try this drink, visit Mirador Gastro Bar.