What Is Chacha?
Georgian Chacha, sometimes called Georgian grappa, has been produced since at least the 17th century. It is a type of brandy distilled primarily from winemaking by-products (grape skins, seeds, stems). Classic Georgian grape varieties—Saperavi, Mtsvane, Rkatsiteli—are most common, but Chacha can also be distilled from other fruits such as figs, persimmons, peaches or quince, which lend distinct flavor nuances.
Beyond festivities and toasts, Chacha is used in Georgian gastronomy (e.g., marinades, desserts, syrups). It is also a time-honored gesture of hospitality—served to guests as a sign of respect.
How to Drink & Serve Chacha
Temperature: Traditionally at room temperature to highlight aroma; lightly chilled for a softer palate.
Glassware: Small shot or eau-de-vie glasses (≈20–30 ml).
Neat first: Enjoy neat to appreciate the authentic grape-driven profile.
Modern twists
Over ice to soften intensity.
In cocktails with citrus juice, tonic, or fruit syrups for a fresh, approachable style.
Food pairings
Perfect at a Georgian supra (feast): pairs with khinkali, khachapuri, shashlik.
Simple accompaniments: fresh fruit (grapes, figs, peaches) and nuts.
Note on toasts: In Georgia, toasts are led by the tamada—each with meaning and ceremony. Chacha is strong; sip mindfully.
How Chacha Is Made
Chacha is a double-distilled spirit that typically reaches 40–60% ABV (some artisanal versions can be stronger). After distillation, some producers age Chacha in oak, gaining roundness and layered aromas; others bottle it unaged for a pure, vibrant expression.
Taste & Aroma
Chacha is bold yet harmonious:
Aromatics: pronounced grape and floral notes; fruit-derived versions add fig, quince or stone-fruit accents.
Palate: naturally fruit-forward with a faint sweetness balanced by fresh, lightly tangy tones; clean, persistent finish.
Oak-aged Chacha: hints of vanilla, spice and gentle oak; smoother mouthfeel.
Alcohol Content
Most commercial Chacha sits around 40–60% ABV.
~40–45%: gentler, balanced—ideal for casual sipping.
50%+ ABV: more intense and aromatic—best for experienced enthusiasts.
(Artisanal/home styles may be stronger; always consume responsibly.)
History & Culture
The roots of Chacha reach back to the 17th century. What began as a practical use of winemaking by-products evolved into a national icon—integral to Georgian celebrations, rituals and everyday hospitality. Today, Chacha enjoys growing international recognition as a distinctive expression of Georgia’s winemaking and distilling heritage.
A Note on Traditional “Remedies”
In Georgian households, Chacha has long featured in folk traditions (e.g., warming drinks in cold months or homemade infusions). These are cultural practices, not medical advice—health claims are unproven. Enjoy Chacha responsibly.
