The Coco Loco Story: From a dream to a drink
In early 2023, we set out to create something truly special — a naturally delicious alcoholic beverage harnessing the power of the wonderfruit, coconut. Coconut water is a super elixir, packed with hydrating minerals and a delicate sweetness that makes it the perfect base for a refreshing drink.
But not just any coconut water would do.
Sourcing the best coconut water
We spent months and months searching for coconut water that met the strict criteria we had set — harvesting young coconuts from the best growing regions; nutrient-rich fruit; liquid "bottled" at the source; certified sustainable and ethical operations.
Plus, we would not accept concentrates or sub-standard derivatives.
Our exhaustive search turned up fruitless (one-pun-policy: limit reached), we decided to partner with an existing Aussie coconut water brand for quality and greater sustainability. Sourcing this key ingredient locally meant we could avoid the undesirable impacts of overseas supply — excess carbon emissions and ingredient wastage.
This was a crucial decision for us. It meant choosing a path of fewer shortcuts, longer timelines, and higher upfront costs. But that’s what the drink — and our future customers — deserved.
Crafting a specialty beverage recipe
From there, the real magic began. We teamed up with an expert mixologist and a food scientist, spending months perfecting our unique and healthy recipe. Achieving the ideal balance between coconut and natural fruit flavours was no easy feat — every tasting note had to be just right.
The goal was to create something that didn’t just taste good, but something that felt right. The kind of drink that made sense in your hand — whether you were at a summer barbecue, stretched out poolside, or settling in for a long overdue catch-up with mates. It had to be natural. Refreshing. Familiar, but elevated.
The brew that changed the game
Our brewmasters at the hallowed brewing institution that is Holgate Brewery, masterfully fermented the coconut water and crafted the alcohol base, making Coco Loco truly one-of-a-kind in the market.
Fermentation was a game-changer. Most ready-to-drink alcoholic beverages on the market rely on vodka, grain neutral spirits, or just straight-up ethanol. We knew from day one we didn’t want to go down that path. Fermenting coconut water allowed us to create something cleaner and lighter — with a neutral, almost beer-like base that carried the fruit flavours beautifully.
It also meant Coco Loco would sit in a category all its own. Not a seltzer in the American sense. Not a vodka soda. Something genuinely new — a brewed hard seltzer, made from coconut water.
From dream to drink-in-hand
From the day we dove head-first into this venture, we've navigated the learning curve that comes with starting something from scratch. We set up the company, developed the brand, and worked our way through the many layers of government needed to secure the relevant liquor licences (yes, plural). We renewed our Responsible Service of Alcohol accreditations — long expired since our early twenties — and registered with the Container Deposit Scheme in every participating State and Territory (that’s the 10c-per-can recycling bit). We also fronted the excise tax. Gulp.
To make sure Coco Loco was good enough for customers, we had each final recipe sample lab-tested for nutritional accuracy, shelf-life stability, and ingredient verification. On-pack claims were double-checked, and the labels? Let’s just say fitting everything we wanted (and legally needed) to say on a small can was no small feat. And yes — there are more shades of coconut cream in the world of print production than you'd ever expect.
But every part of that process — the red tape, the re-dos and pivots, the setbacks and small wins — was governed by our mission as a brand and business.
Putting Coco Loco to the taste-test
To make sure we got it just right, we put Coco Loco to the ultimate test: a tasting panel of over 1,000 people. The result? The OG Coco Loco flavours became instant favourites, loved for their crisp, tropical taste and perfectly balanced boozy kick.
It was a relief, and a rush. There’s something surreal about watching someone’s eyes light up as they take a sip of something you’ve spent over a year bringing to life. No marketing. No context. Just taste.
What makes Coco Loco different?
From concept to canning, from woe to go, from start to finish, to the here and now — we remain uncompromising in our commitment to quality. Our beverage is 100% natural, made with premium coconut water and real ingredients — no shortcuts, no artificial additives, no compromises.
But Coco Loco isn’t just a cleaner alcoholic drink. It’s a deliberate move away from what drinking has looked like for too long — sugar-loaded, spirit-based, chemically flavoured concoctions made cheap for mass consumption.
We believe people are ready for something better. Something thoughtfully created and carefully brewed. Something that starts with real fruit, not flavourings.
There's plenty more Coco Loco to come
But we’re just getting started — our secret vault is stocked with more flavour combinations, waiting for the right moment to make their debut.
Some are nostalgic twists on Aussie classics (just like our current flavour odes to Passiona and Golden Circle). Others come from experiments that surprised even us. All of them have one thing in common: they’re crafted with the same care and curiosity as the originals.
We’re not in a rush. Each flavour will land when it’s ready — not a moment sooner.
What are you keen to crack open next?
What flavours do you think would make the most delicious next-gen Coco Loco bevies? We’re all ears. If you’ve got a combo in mind send us a message.
