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Alcoholic drinks from Georgia
Chacha is a Georgian spirit distilled from grape pomace, the skins and pips left after winemaking; the word chacha also names the pomace itself. In the Kakhetian method the pomace first ferments with the juice in a buried qvevri, then it is distilled. Georgia registered chacha as its first geographical indication in 2011.
| Grape pomace (chacha) | Only from grape varieties allowed for wine, grown in the listed zones[chacha-gi] |
| Wine sediment (lees) | May be added before distilling[chacha-gi] |
| Water or steam | The pomace is distilled directly with steam or with water added[chacha-gi] |
| Starter | spontaneous (yeasts on the grapes and in the qvevri) |
Total time across the recorded steps: 5.3 months – 6.7 months
What changes: Grape juice ferments with its skins and pips in a buried clay qvevri
The Kakhetian style ferments the must with up to 100 % of the pomace; the Imeretian style with 2.5–3.0 %. Output: wine and soaked pomace.
Microbes at work in this step
wild yeasts turn grape sugar into alcohol
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Chacha is a Georgian spirit distilled from grape pomace, the skins and pips left after winemaking; the word chacha also names the pomace itself. In the Kakhetian method the pomace first ferments with the juice in a buried qvevri, then it is distilled. Georgia registered chacha as its first geographical indication in 2011. Made in 5 steps over 5.3 months – 6.7 months. The longest step, seal the qvevri and leave it, takes 5–6 months (Ieri F. et al. 2021). Saccharomyces cerevisiae does most of the fermenting.
| Main step | 5–6 monthsReported[ieri2021] | Seal the qvevri and leave it |
|---|---|---|
| Temperature | 17.5–21 °CReported[vigentini2016] | Ferment the grapes with their pomace in a qvevri |
Chacha is distilled from the pomace, not from wine, and the pomace has usually fermented with the juice in a qvevri first. The GI forbids adding any other spirit and raising the sugar or alcohol artificially. Natural aromas are allowed but must be labelled.
Pomace spirit can carry methanol, which forms when enzymes break down the pectin in the skins during fermentation and while the pomace is stored, and which is toxic above threshold levels (a review of fruit spirits in general). The same review says that in a pot still methanol stays at almost the same level through most of the run and builds up at the end, so setting aside the first drops does not remove it. Georgia's specification sets no methanol limit; it fixes a minimum of 1.4 g of volatile substances per litre of pure alcohol, at most 75 % vol from the still and at least 40 % vol on sale. For comparison, the EU limit for grape marc spirit is 1000 g of methanol per hectolitre of pure alcohol.
Hazards the sources name: Methanol (a chemical hazard; a review of fruit spirits, which cites grape pomace distillate among them, says it forms from pectin during fermentation and mash storage).
Every number is labelled with how it is known. How this atlas is made
Georgia registered chacha as geographical indication No. 1 on 13 December 2011. Chacha was traditionally a home-distilled drink, and in 2022 villagers in the highlands near Batumi were still distilling their own from the leftovers of wine production.
