The story behind how a new co-op in Costa Rica transformed the industry

Costa Rica is the largest producer of bourbon in the world and the fourth largest producer in the Americas.

The country’s beer boom is also the fastest growing of any country in the region, fueled by its proximity to Mexico. 

But the country is also experiencing a surge in popularity with its new wave of craft beer and cider producers, and Coopers Craft bourbon has been a big draw.

The Coopers brand began in 2014 as an offshoot of Coopers International Beverage Co., a company based in Costa Rican capital, San Jose, and the first Coopers-branded brand in the country.

Since then, the brand has become synonymous with the Coopers craft portfolio of whiskeys, bourbons, lagers, and liqueurs. 

A lot of the innovation has been done on the ground, with a focus on creating products that are more sustainable.

The brand now includes over 100 brands, including Corona, a Corona brand that’s the third largest whiskey brand in America. 

“We’re working with some of the best people in the industry to try to create the best product possible,” said co-founder and COO, Mark Zuckerman, in a recent interview with Recode. 

Coopers has been in the business of producing and distributing whiskey for nearly a decade.

In 2016, it began making and selling its own brand of whiskey, but quickly expanded its production capacity to create a brand that is the envy of the world. 

As Coopers grows its craft portfolio, it has also been working to diversify its portfolio of whiskey products.

The company is now looking to create more sustainable products, Zuckermans co-founders say. 

In 2018, the company released the new Coopers Cascadian White, a whiskey made with barley and sugar cane that is made from corn grown in Northern Canada.

The whiskey is blended with premium bourbon barrels, which is then aged in the United States, using no artificial ingredients, and produced in small batches. 

For the new whiskey, Coopers used to make it on the farm in the U.S. but is now sourcing the grain from Coopers in Costa Rico.

“We’ve been able to source all of our grain from Costa Rica, and we’re also sourcing a lot of our cane from Coops farm in Costa, so we’re able to really get to the essence of what the whiskey is about,” Zuckertm said. 

When it comes to the whiskey itself, the new bourbon has more than doubled in value from the first batch.

Zuckermens co-conspirators say that their new whiskey has been incredibly well received by the whiskey drinkers in the market. 

The new bourbon is produced using a proprietary process that involves a mixture of bourbon mash, water, and yeast, and then the whiskey has to be aged for up to a year in oak barrels.

“It’s an organic, artisanal, and highly processed whiskey that is going to be really good for you,” Zuherman said.

“The reason it’s so good for us is that we’ve done the best we can with what we have available and how we’re using it.

We know that we’re not going to get better at it, but we can take what we’ve got and make it better.” 

In a few months, Coops is expected to release its first ever barrel-aged whiskey. 

With a brand like Coopers that has grown so large, it’s important for the brand to remain sustainable.

Zuhertm says that the company is committed to keeping the company’s focus on quality, while at the same time continuing to grow its global portfolio. 

 “Our focus is on being sustainable and being the best that we can be,” he said.