If you spend even a single evening in Georgia, someone will almost certainly pour you a small glass of chacha. This potent, beloved spirit is woven deeply into Georgian culture, hospitality, and history — and understanding it will make your visit far richer.
**What Is Chacha?**
Chacha Georgian vodka is a traditional grape pomace brandy, distilled from the skins, seeds, and stems left over after winemaking. Despite often being called "Georgian vodka" by locals and visitors alike, chacha is technically closer to Italian grappa or French marc in production method. The result is a clear, strong spirit that typically measures between 50% and 65% alcohol by volume, though homemade versions can climb even higher. Georgia's long winemaking tradition, stretching back over 8,000 years, makes this grape vodka a natural extension of the country's deep viticultural roots.
**How Chacha Is Made**
Traditionally, chacha is produced in family homes across Georgia, particularly in the wine-rich regions of Kakheti, Racha, and Imereti. After the harvest season in autumn, families distill their leftover grape pomace in copper pot stills. The first distillation produces a rough spirit, which is often redistilled for a cleaner, smoother result. Commercial production follows similar principles, though with more consistent quality controls. Some producers age chacha in oak barrels, giving it a golden hue and softer flavor profile.
**Where to Try Chacha in Georgia**
You will encounter Georgian spirits virtually everywhere in the country. Restaurants and traditional Georgian taverns called "dukanis" serve chacha as a welcome drink or alongside hearty meals. In Tbilisi, the Fabrika complex and wine bars in the old town frequently stock both commercial and craft varieties. Wine shops like Vinotheca on Peking Street in Tbilisi carry a wide selection of bottled chacha from various producers.
For the most authentic experience, visit the Kakheti wine region, roughly two hours from Tbilisi. Family-run wineries and guesthouses here often offer homemade chacha as part of traditional Georgian hospitality, sometimes at no cost to guests.
**Prices and What to Expect**
In restaurants, a small shot of chacha typically costs between 3 and 8 Georgian Lari (roughly $1 to $3 USD). Bottled commercial chacha in shops ranges from around 15 Lari for basic brands to 50 Lari or more for premium aged versions. Popular commercial brands include Sarajishvili and Askaneli, both widely available in supermarkets and duty-free shops at Tbilisi International Airport.
**Tips for Tourists**
Chacha is traditionally drunk straight and at room temperature, never mixed. Georgians typically drink it as part of a supra, the elaborate traditional feast, accompanied by long toasts led by a toastmaster called a "tamada." Refusing a toast politely is acceptable, but joining in will earn genuine warmth from your hosts.
Be cautious with homemade chacha — its alcohol content is often unlabeled and can be surprisingly high. Drink slowly and eat plenty of food alongside it. If you want to bring bottles home, airport duty-free stores are a reliable and convenient option.
Chacha is more than just a drink. Tasting it is a genuine window into Georgian character — generous, proud, and deeply rooted in the land. Raise your glass and say "gaumarjos" — to victory — and enjoy every sip.
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