Georgian Chacha: Everything You Need to Know
For many a traditional cuisine, drinks matter just as much as the food. Yet many travelers tend to pay less attention to them when visiting other countries: food tends to reign supreme. In that regard, Georgia is a bit of an anomaly. Almost everyone who knows even a little about Georgia also knows how important wine is to us.
But it’s somewhat of a double-edged sword too: because wine takes the spotlight, almost every other local drink ends up in its shadow. One the most overlooked among Georgian traditional drinks is, probably, Chacha - a type of brandy.
The tradition of making Georgian chacha goes back centuries and is inseparable from Georgian winemaking culture. Even so, many Georgians themselves don't always know where it came from, how it's made, or just how important a place it holds in our gastronomy.
Here, we'll try to walk you through chacha’s abridged history so by the end of it you have a bit more knowledge about it than an average Georgian. And if you already know this history well and are already planning to enjoy chacha made in the traditional way, Restaurant Tsiskvili is always glad to welcome you and pour you one of the finest bottles produced by a local wine (and brandy) maker.
The History of Chacha in Georgia
It has become a pretty well-known fact that according to existing archeological evidence and historical sources, Georgians started making alcoholic drinks from grapes around 8000 years ago. But while there's solid evidence for winemaking, we don't have the same specific kind of information about chacha. No archaeological evidence or written word. Some historians do believe chacha distillation started alongside winemaking, though there's no factual proof of this, at least as of now.
Based on what's currently known, more organised approach to distillation practices appear to date back to around the 12th century. To get the most out of the harvest, winemakers processed the leftover grape skins, seeds, and fermented mass using copper pots and distillation pipes, once the wine had finished fermenting .
Distilling the leftovers was usually a family affair but took on a commercial form from the 19th century onward. It was during this period that what used to be purely homemade, artisanal drink turned into a commercial product widely distributed on the market. So it was during these times that certain quality standards for chacha were introduced.
Chacha is a Georgian pomace brandy. It mainly falls into two categories, depending on the production process. The first and most common is the single-distilled version. Once the wine has fermented, the makers scoop up the leftover product and put it through distillation a single time. This type of chacha keeps the grape's original, sharp aroma. Many ethnographers, along with traditional winemakers, believe this method to be closer to the process our ancestors likely followed. The taste of single-distilled chacha is considered more authentic by the locals.
The second common version is double-distilled chacha. After the first distillation, the resulting liquid is distilled again. This second distillation significantly raises the chacha alcohol content, gives the drink a softer taste, and clears out impurities so the liquid tends to look clearer.
Triple-distilled chacha is rare, but you do come across it from time to time. As a rule, the liquid is distilled a third time when the producer feels there are still some impurities left after second distillation, or when they want to soften the taste even further.
What Is Zaotoba?
Closely tied to chacha distillation is the tradition known as zaotoba. Zaotoba is a cheerful spirit-distilling festival that kicks off after the grape harvest. It’s especially popular in Kakheti and, while not an official holiday, is treated as a traditional festival in its own right. The term zaotoba comes from the Russian word "zavod," meaning factory. Zaot is the name given to a small, homemade distillation setup arranged at someone's house.
It’s important to clarify that zaotoba isn’t just about making chacha. The gathering has an important social meaning. It’s important because a large group of people gathers together for it: family members and neighbours are always present, and sometimes others join in too. People lay out a traditional Georgian supra. The most common alcohol on the table is usually wine from the previous year. The freshly distilled, still-warm chacha isn’t typically served on zaotoba supra, but only sampled to check its quality and strength.
Although zaotoba is most often held in late autumn, in some mountain regions where the cold sets in early, it sometimes gets postponed to early spring instead. The raw material for chacha distilling is carefully stored throughout the winter, and preparations begin once the weather warms up.
What Does Authentic Georgian Chacha Look and Taste Like?
Producing clean, high-quality chacha calls for specific ingredients and strict adherence to a clearly defined process.
The main role goes to the solid mass left over from winemaking. The first distillation typically only requires grape seeds, skins, stems, and clean water. This combination gives the drink its characteristically sharp grape taste, strong aroma, and slightly cloudy colour. After the first distillation, farmers often put the remaining mass to use as fertilizer for the soil.
Once the raw material has been gathered, it needs to be fermented further. The leftover grape mass is placed in large containers. The fermentation phase can last anywhere from several days to several weeks. During this time, the natural sugars still present in the mass have to fully convert into alcohol. Once fermentation is complete, the maker can proceed to the distillation stage.
Sometimes, when people distill the chacha for a second time, they use additional aromatic ingredients for infusion. Honey and various fruits are the most common, with apple, persimmon, and peach being popular choices.
Some producers also age the drink in oak barrels. This kind of chacha has a deeper taste and a stronger aroma, and in some ways resembles traditional cognac.
Enjoy Georgian National Drink and Gastronomy at Restaurant Tsiskvili
Pairing Georgian alcoholic drinks with the right dishes makes the gastronomic experience that much more enjoyable. And, just a little reminder: if you'd like to taste traditional Georgian dishes prepared with the highest-quality products paired with some of the best locally produced chacha, you’re always welcome to come visit us at Tsiskvili restaurants.
Now let’s talk about how to drink chacha and pair it properly with food. First and most important - you need to consider the drink's character. Chacha is a neutral-tasting but high-alcohol drink, and similar to other such spirits, goes best with rich and fatty fare. With traditional single-distilled chacha, people usually order khinkali, mtsvadi, kebab, and various pickles.
Chacha with a softer taste, whether fruit-flavoured or aged in oak, pairs better with a slightly different flavour profile. It needs dishes that highlight, not overpower its distinct aroma.
In Georgia, a drink made using historic methods is more than just random alcohol. It carries the history of the region and is an inseparable part of the Georgian traditions. The main mission of Tsiskvili restaurants is to preserve Georgian culinary traditions in the most authentic form possible and share them with our visitors. Drinks play just as important a role in this mission as the food.
Come visit us if you'd like to experience the pairing of our dishes and chacha for yourself. To find the exact address of the Tsiskvili restaurant closest to you, click on the link. To book a table, call +995 032 2 00 55 55.
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