If you have ever visited Georgia and spent time in a Georgian village during the grape harvest, you have probably encountered chacha.

Known internationally as Georgian grape spirit, georgian pomace brnady or sometimes Georgian grappa, chacha is one of Georgia’s most distinctive traditional spirits. It is deeply connected to the country’s winemaking culture and to the Georgian tradition of making the most of every part of the grape.

But what exactly is chacha? How is it made? Why is it so important in Georgian culture? And what makes a good chacha different from an ordinary homemade spirit?

At Goldsmith Distillery, we believe that understanding chacha starts with understanding where it comes from.

What Is Georgian Chacha?

Georgian chacha is a traditional spirit produced primarily from grape pomace — the skins material left after winemaking.

The Georgian word “chacha” traditionally refers to this grape pomace, while the same name is used for the spirit produced by distilling it.

Instead of discarding the remains of the grapes after wine production, Georgian distillers traditionally ferment and distill them, transforming what remains of the harvest into a powerful and aromatic spirit.

Georgia officially registered Chacha as a geographical indication in 2011. The Georgian specification defines it as a traditional grape spirit made from grape chacha and requires the finished spirit to contain at least 40% alcohol by volume.

This makes chacha more than simply another type of strong alcohol. It is a product closely connected to Georgia’s agricultural and winemaking heritage.

How Is Chacha Made?

The basic principle behind chacha is simple: ferment, distill and carefully select the spirit.

After grapes are processed for winemaking, the remaining is grape pomace. Traditionally, this material was kept and allowed to ferment before distillation.

In traditional Georgian production, fermented grape material could be stored through the winter and distilled later, often using copper equipment.

During distillation, heat causes alcohol and other volatile compounds to evaporate. These vapors travel through the still and are subsequently condensed back into liquid.

The result is a clear, concentrated spirit with the distinctive character of the grapes from which it originated.

Modern commercial producers may use more controlled equipment and production methods, but the fundamental idea remains the same: turning the remains of winemaking into a distinctive Georgian spirit.

What Does Chacha Taste Like?

There is no single flavor profile that describes every chacha.

The character can depend on:

• The grape varieties used
• The quality of the grape pomace
• Fermentation
• The distillation method
• The number of distillations
• The way the distiller makes cuts
• Whether the spirit is aged
• How the finished spirit is diluted and rested

A well-made clear chacha can have a clean, powerful character with grape-derived aromas and a warming finish.

Some traditional styles are intentionally expressive and rustic, while carefully produced commercial chacha can be considerably smoother and more refined.

This diversity is part of what makes chacha interesting.

Single Distillation vs. Double Distillation

One of the important differences between chacha styles is the number of distillations.

Single-distilled chacha can retain a stronger expression of the original fermented material and often has a more pronounced character.

Double-distilled chacha generally allows the distiller to refine the spirit further, producing a cleaner and often smoother result.

Neither approach automatically makes a spirit “better.” The quality depends on the raw material, fermentation, equipment, distillation technique and, most importantly, the skill of the distiller.

In Georgia, both traditional and modern approaches can be found.

Chacha and Georgian Wine

To understand chacha, it helps to understand Georgia’s relationship with wine.

Georgia has world’s oldest continuous winemaking traditions. Wine production has historically been closely connected with the use of the entire grape.

The grape material remaining after winemaking does not necessarily have to become waste. It can become the starting point for another product: chacha.

This relationship between wine and chacha is one of the most interesting characteristics of Georgian distilling culture.

In traditional Georgian winemaking, grape material can be closely associated with qvevri, the large clay vessels used for fermentation and wine production. The remaining grape material can subsequently be used for distillation.

In this way, chacha represents another expression of the Georgian grape.

Is Chacha the Same as Grappa or Vodka?

Not exactly.

Chacha is sometimes compared with Italian grappa because both can be made by distilling grape pomace.

The comparison is useful, but chacha has its own Georgian identity, traditions and production requirements.

It is also sometimes called “Georgian vodka,” particularly when introducing it to people who are unfamiliar with the spirit. However, chacha has its own distinctive raw material and cultural history.

The Georgian geographical indication specifically recognizes chacha as a traditional Georgian grape spirit.

So while comparisons can help people understand what chacha is, chacha is chacha — a spirit with its own Georgian character.

How Strong Is Georgian Chacha?

Commercial chacha must have an alcohol content of at least 40% ABV under Georgia’s registered geographical indication specification. The specification also limits the strength of the distillate obtained during production to no more than 85% ABV.

Different producers and styles can therefore have different strengths.

Because chacha is a strong spirit, it is traditionally served in relatively small portions, often as part of Georgian hospitality and celebrations.

Chacha in Georgian Culture

Chacha is not simply something that sits on a shelf in a liquor store.

For generations, distilling has been connected with Georgian family life, grape harvests and hospitality.

In some parts of Georgia, traditional chacha distillation was also associated with gatherings where families and neighbors came together after the harvest. The tradition of zaotoba, particularly associated with Kakheti, reflects this social side of distilling.

At a Georgian table, chacha can be part of a toast, a celebration, or simply an expression of hospitality.

That cultural connection is one reason the spirit continues to have such a strong place in Georgian life.

What Makes Good Chacha?

Making strong alcohol is relatively easy.

Making good chacha is much more difficult.

The quality begins with the raw material. Good grapes and properly handled grape pomace provide a better foundation for fermentation and distillation.

The distiller then has to control the fermentation, manage the distillation carefully and make appropriate decisions about which parts of the distillate should become the finished spirit.

The goal is not simply to produce the highest possible alcohol concentration.

The goal is to produce a spirit that is clean, balanced, aromatic and enjoyable to drink.

This is where traditional knowledge and modern distilling technology can work together.

Goldsmith Distillery and Georgian Chacha

At Goldsmith Distillery, chacha is more than one of the spirits we produce.

It represents an important part of the Georgian distilling tradition that inspired us to build our own distillery.

Our journey began in 2019, when we built our first small distillery by hand. Since then, our goal has remained the same: to combine the character and traditions of Georgian distilling with careful, professional production.

For us, making chacha means respecting the raw material, controlling the distillation and paying attention to the details that determine the character of the final spirit.

We believe that Georgian chacha deserves to be understood not simply as a strong homemade drink, but as a genuine spirit category with its own history, identity and potential.

How Should You Try Chacha?

If you are trying chacha for the first time, start with a well-made commercial example and serve it at a moderate strength.

Clear chacha can be enjoyed on its own, particularly alongside Georgian food and traditional dishes. It can also be used in modern cocktails, where its grape character can provide an interesting base for other flavors.

And if you visit Georgia, trying chacha is one of the easiest ways to experience a small part of the country’s distilling culture.

Just remember: chacha is a strong spirit, so enjoy it responsibly.

The Spirit of the Georgian Grape

Chacha tells an interesting story.

It begins with grapes. The grapes become wine, and what remains can become another expression of the same harvest.

Through fermentation and distillation, Georgian winemaking traditions become Georgian distilling traditions.

That is why chacha deserves to be considered more than simply “Georgian vodka.”

It is a spirit with a history, a culture and a character of its own.

And at Goldsmith Distillery, we are proud to be part of that continuing Georgian tradition.

Explore Goldsmith Distillery’s chacha collection and discover our interpretation of this traditional Georgian spirit.