Georgia is an enticing country. It is situated in the midst of Western Asia and Eastern Europe. It has numerous gems to attract interested visitors: beaches, mountains, and historical cities. Georgia is also best renowned, and rightly so, for its delicious cuisine.
Apart from a unique culture, delicious cuisines, and breathtaking scenery, Georgian drinks are noteworthy.
Albeit they are not as diversified as the cuisine, the country has various drinks that are unique to the state. When you visit Georgia, you’ll have a chance to taste some of the most luscious drinks you’ve ever had.
In the following article, I’m going to introduce you to some traditional Georgian drinks that everyone would love.
Chacha
Chacha is a strong Georgian brandy prepared from pomace—the solid residues of grapes like peels, stalks, and seeds that remain after the juice is pressed. The pomace is obtained and aged before being distilled, so the drink is actually a by-product of winemaking.
Chacha has an alcohol content of between 40% and 60% and is often clear with dried fruit aromas. When aged in oak, it develops a light golden colour with caramel, vanilla, and wood notes.
Even though it is commercially manufactured, many families make wine at home and distil chacha from the residual pomace, with some producers using whole grapes.
Honey Spirits by Midamo
This is not vodka; rather, it is a honey distillate comprised of four distinct varieties of honey. Midamo, which contains 40% alcohol, should be served without ice, just like whiskey and rum. For a proper taste, take a glass of wine or whiskey, do not chill it, and wait a half minute after opening the bottle before pouring it into the glass.
Etno (Apple Brandy)
Etno is a Calvados-style apple brandy. The organic 65-70% alcohol obtained by dual distillation of cider from ecologically pure mountain apples made in the village of Manglisi.
Brandy comes in two flavours: aged (from oak barrels) and crystal-clear (from glass vessels). As the drink’s lovers suggest, it is best to enjoy warm Calvados, before or after supper.
Tsinandali
A blend of Georgian Rkatsiteli and Mtsvane varieties is used to make Tsinandali white wine. It is found in Kakheti, specifically in the Telavi and Kvareli regions. The appellation encompasses both traditional dry wines and Georgian wines prepared in the qvevri method (clay amphora).
The resulting wine is light straw-coloured, refreshing, and usually brimming with bright acidity. The aromas are typically a combination of white, yellow, and stone fruit, as well as citrusy and floral notes.
Wines made with Qvevri will have a greater tannin content and aromas that are frequently reminiscent of apricots.
Saperavi
Originated from the eastern Georgian area of Kakheti, Saperavi is a robust red grape that is still widely produced in Georgia, as well as in other parts of Eastern Europe, Australia, and the US.
Full-bodied dark garnet wines with aromas of juicy red berries and good acidity are produced by this teinturier grape with dark skins and flesh. The majority of Saperavi wines are varietal and they have a long shelf life.
Georgian Craft Beer
Though it is new to Georgia, craft beer is rapidly gaining appeal. Numerous bars serve the beer, but it is also available in bottles at supermarkets. Even though the quality is excellent, the brewers are still attempting to incorporate terminology like Pale Ale and Stout into the Georgian beer lexicon.
You’re likely to see Black Lion (Shavi Lomi) a lot. You can pick from APA, Black style, IPA, or Hoppy Pilsner depending on your tastes.
MTA – which means “nine mountains” in Georgia – is another large craft beer bar located in Tbilisi. The bar offers a varied collection of craft beers.
Tbilisi-based Brewery makes a craft beer called Megobreri that’s distributed all around Georgia. However, you may not find it in Georgian stores.
Georgian Amphora Wine
Georgian amphora wine is made using an ancient winemaking method in which squeezed grapes are put into traditional terracotta amphorae termed as qvevri, including skins, juice, stalks, and pips.
The sealed amphorae are buried underground or stored in Marani—subterranean vaults.
The wine is usually fermented for 5 – 6 months. The technique is employed throughout the country, although the styles of the wines differ slightly by area. In Kakheti, the wine is made entirely of chacha—pomace—while in Imereti, only about a third of the chacha is used.
Quince Spirit by Tsinandali Estate
Quince Spirit is a new addition to Tsinandali Estate’s traditional wine and chacha label lineup. This hand-picked pure fruit distillate has a strong aroma with 42% alcohol. In addition, the drink has a delicate and smooth palate, and a long, refreshing quince aftertaste.
Burakhi (Boza)
Though Burakhi (or Boza) is most closely connected with Slavic beverages, prepared in Georgia since ancient times. This is a fermented beverage made from rye bread.
Boza, a variant of Burakhi, was also made with millet in Georgia. Rye bread is made with varying quantities of rye grain flour.
The colour of burakhi varies according to the grit and colouring agents used.
Occasionally, the drink is flavoured with spring-harvested berries, fruit, and raisins. While the technique of creating Burakhi is similar to that of making beer, it contains a minimal amount of alcohol, between 0.05 and 1.44 percent, and is thus classified as a non-alcoholic beverage.
Burakhi is regarded as a healthful beverage and is one of the most popular in Georgia. In the twentieth century, scientists found numerous deadly microbes dying inside the drinks.
Raspberry Tea with Chacha
If you’ve already caught a cold, raspberry tea with chacha and honey is exactly what you need. Raspberries are packed with powerful antioxidants and phytonutrients. These nutrients boost the immune system and aid your body in fighting disease.
Georgian Chacha, interestingly, rapidly warms the entire body and eliminates infections and viruses. To prepare, simply combine two teaspoons of raspberry jam, one teaspoon honey, and two teaspoons chacha in a cup of hot water. Drink it hot.
Lagidze Water
Lagidze water is made with natural syrups and soda. Traditionally, it is combined right in front of you in a glass from the soda fountain, providing a unique and authentic experience.
Lagidze experimented in 1887 with the idea of making lemonades from natural syrups rather than imported flavoured essences. He and his brothers started blending unique proprietary flavours produced from fruits and herbs in 1900.
Finally, in 2014, UNESCO recognized this method of manufacturing lemonade to Georgia’s Intangible Cultural Heritage List.
Tarragon Flavored Lemonade
Though lemonades are popular worldwide, tarragon-flavoured lemonade is distinctively Georgian. Georgians have been drinking this unique green-coloured carbonated soft drink since the Soviet era.
It is made by combining tarragon syrup and carbonated water. Numerous soft drink manufacturers in Georgia now make lemonades with natural flavours.
The original lemonade is flavoured with tarragon leaves; however, different tastes such as lemon, chocolate, grape, vanilla, and pear are available. With a few variations, tarragon lemonade can be found all over the world. Make it a point to try the authentic tarragon lemonade if you visit Georgia.
Want to try out some Georgian lemonade in Toronto? simply give us a call or visit our menu pages.
To sum it up, as previously stated, Georgia offers a wide range of drinks. So, if you don’t have enough time to try them all, make sure you try at least a few of them whenever you get a chance!
