Chacha is Georgia's second most famous drink after wine, and probably the loudest souvenir travellers take home. It is a strong grape spirit that every village makes in its own way, and every family is sure that theirs is the best. Here is what chacha is, how to drink it properly, where to try it and what to look for when you buy a bottle.
What chacha is
Chacha is distilled from grape pomace. After young wine is drained from the qvevri or the vat, what remains is the skins, seeds and stems of the grapes. This mass is distilled in a still, and the result is chacha. It is a close relative of Italian grappa, but with its own character: Georgian chacha is usually stronger, more aromatic and made for family and friends rather than for export.
The name comes from the Georgian word for the pomace itself. So if a villager tells you "the chacha is still in the qvevri", he means the grape mass waiting to be distilled, not the drink.
Chacha is made almost everywhere in Georgia, but the best-known regions are Kakheti, with its Rkatsiteli and Saperavi vineyards, Imereti and Adjara. In mountain areas such as Racha and Svaneti you will also find spirits made from other fruit, but the grape version remains the classic.
Types of chacha
- Homemade. Usually 45 to 65 percent alcohol, sometimes more. The taste depends on the grape variety, the number of distillations and the care of the maker. Good homemade chacha smells of grapes and does not burn your throat.
- Commercial. Typically 40 to 50 percent, softer and more predictable. It is sold in supermarkets and duty free, and the bottles make easy gifts.
- Aged (golden). Chacha rested in oak barrels takes on a colour and taste close to brandy. Sip it slowly.
- Infusions. Popular flavours include tarragon, honey, walnut, feijoa and fig. Some bars in Tbilisi serve whole tasting flights of them.
How Georgians drink chacha
Georgians drink chacha from small glasses and almost never without a toast. At a supra, the first glasses are usually wine, while chacha appears in the morning in the village, after work in the vineyard, or as an aperitif before a big dinner. In the mountains people say a sip of chacha keeps you warm and chases away a cold.
A few rules that will help at the table:
- Do not drink before the toast. Wait for the tamada, the toastmaster, to speak, then raise your glass.
- Eat something. Sulguni cheese, pickles, mchadi corn bread, lobio beans or khachapuri are perfect partners.
- Do not mix it with wine or chase it with soda — you will lose the aroma.
- If you have had enough, leave your glass full. An empty glass will always be refilled.
- Saying no is fine. "Gmadlobt, sakmarisia" means "thank you, that's enough", and nobody will be offended.
Where to try chacha
Tbilisi. The Old Town and Sololaki are full of wine bars that also pour chacha and infusions. Order a tasting flight of four to six kinds to understand how chacha from different regions differs. Bottles sold to tourists near the Dry Bridge and in souvenir shops vary a lot in quality.
Kakheti. The best place to try real homemade chacha. Almost any family marani in Sighnaghi, Telavi or Kvareli will offer a glass after a wine tasting. In October, during the rtveli grape harvest, you can often see the still working.
Batumi and Adjara. Local grape and fruit chachas are popular here. Batumi is also known for its "chacha fountain", a tourist attraction that at certain hours poured chacha instead of water. We would rather drink it in a restaurant, where it goes perfectly with Adjarian khachapuri.
The Georgian Military Road and the mountains. Guesthouse owners in Kazbegi and Gudauri often treat guests to their own chacha. Remember that alcohol hits harder at altitude, and if you are hiking the next day, one glass is plenty.
How much chacha costs
Prices are approximate and change over time:
- a shot in a bar — 5 to 15 lari depending on the place and age;
- a litre of homemade chacha from the producer — 25 to 50 lari;
- a 0.5 l bottle of commercial chacha in a shop — 20 to 60 lari;
- aged chacha in a gift box — from 60 lari.
Homemade chacha is often sold in plastic water bottles. That is normal in a village, but for a gift it is better to pour it into glass: plastic can affect the smell over time.
How to choose good chacha
- Smell. Grapey and fruity, without a harsh fusel or solvent note.
- Clarity. Unaged chacha should be crystal clear, with no haze or sediment.
- Finish. Warm, not scratchy, with a light grape sweetness.
- Origin. Buy from a winery, a family marani or a specialised shop, not from a random roadside seller.
If in doubt, ask for a taste. In Georgia this is normal, and a good producer will never say no.
Stay safe
Chacha is much stronger than it tastes, and its soft grape flavour makes it easy to underestimate, especially in the heat or after a long drive.
- Do not drive after even one glass. Georgian traffic rules are strict and mountain roads are unforgiving.
- Drink water between toasts and eat well.
- Avoid unlabelled spirits from dubious places. Homemade alcohol of unknown origin can be dangerous.
- If you take medication or are driving, just say so — Georgians respect that.
Taking chacha home
Rules depend on your destination country and airline. General tips:
- Liquids over 100 ml cannot go in hand luggage, so pack bottles in checked baggage, unless you buy them in duty free after security.
- Wrap glass in clothes or buy protective wine bags, sold in Tbilisi wine shops.
- Check your country's alcohol allowance; many countries allow one to two litres of spirits per adult duty free.
- Plastic bottles of homemade chacha may raise questions at the border. A bottled product from a winery is safer.
In short
Chacha is not just a strong drink but part of Georgian hospitality. Try it in a village marani after the harvest, compare several kinds in a Tbilisi bar and bring home a bottle of aged chacha — a gift people remember. The easiest way to get to a real home tasting is a trip to Kakheti with a local guide who knows the families whose chacha really is the best.
