Chacha

Among the huge variety of alcoholic beverages, chacha occupies a special place. For the population of Georgia, this product is a matter of special pride – just like cognac for the French, and sherry for the Spaniards.

The very name “chacha” is translated from Georgian as “grape pomace”. In the post-Soviet space, this drink is often called “Georgian vodka”, but in fact this definition is not true. Chacha is a grape brandy, which is made by fermentation from grapes and grape pomace. ^[1]. As a rule, grapes of Isabella, Kachich or Rkatsiteli varieties are used for this. However, there are variations with the addition of cherry plum, tangerines or figs.

Approximate analogues of this drink are Italian grappa, as well as rakia and Chilean pisco, which are popular in the Balkans. The fortress of chacha varies from 50 to 70%.

History and method of manufacture

Chacha can rightfully claim the title of one of the oldest alcoholic beverages that are prepared by distillation. ^[2]. At the same time, it would be a mistake to call it moonshine: classic chacha is made from fermented pomace, without adding either sugar or yeast.

It is noteworthy that this product is prepared mainly at home; this drink is produced industrially in not too large volumes. This is explained by the fact that almost every Georgian family has its own recipe for making “Georgian brandy”, which is passed down from generation to generation. ^[3].

Chacha is prepared as follows. Grape pomace is placed in qvevri – special ceramic vessels resembling amphoras, but without handles. They are stored there during the winter months, and in the spring they are removed from the qvevri and distilled using a special device. To do this, a huge copper pan is placed on the fire, covered with a lid with a spout, and the gaps are covered with a mixture of soot and earth. A pipe is connected to the spout, which passes through a vessel with cold water, and the junction is smeared with dough based on cornmeal, after which it is tied with a cloth ^[4].

Different regions of the country have their own rules for distilling the drink. Thus, Western Georgia cannot boast of large areas of vineyards and a significant harvest. Here they prepare double distilled chacha, focusing not so much on the taste of the drink as on its strength. In some areas, for example, in Samegrelo and Guria, even triple distillation is carried out. At the same time, in Kakheti, which boasts giant vineyards, wine is produced in huge volumes, and, consequently, there are a lot of grape pomace left. Double distillation is not carried out here, considering that it is an absolute waste of time and effort. In order to improve the chacha resulting from a single distillation, the condensate fractions are separated here by moving the first and last to another container and using only the main part.

The aging of this product is also a real art. There are several folk recipes to improve the taste of the drink during aging. For example, many gourmets prefer chacha aged in mulberry wood barrels. This drink has a milder taste and delicate aroma. Sometimes “Georgian brandy” is given a more noble color by adding partitions of walnuts to it. Also, some add fragrant herbs to the product.

Standards and Patents

Chacha is not a simple drink, but with a “passport”, that is, with a patent. On December 13, 2011, the Georgian National Intellectual Property Center Sakpatenti granted the application submitted by the Ministry of Agriculture and registered chacha ^[5]. This name can now only be worn by a drink made from grape pomace, which was prepared on the territory of Georgia.

Кроме того, патент вводит ряд ограничений относительно того, из какого сырья допустимо изготовление продукта. Производить этот напиток можно только из винограда, который вырастили в Абхазии, Аджарии, Гурии, Кахетии, Картли, Самегрело, Рача, Имерети, Лечхуми и Месхети. При этом допускается осуществлять перегонку чачи за пределами того региона, где был собран виноград, использованный в качестве сырья.

The document also specifies the organoleptic properties of chacha. It should be transparent and colorless, with very bright taste and aroma characteristics. In the event that the drink has been well aged, a color that varies from pale golden to dark straw is allowed.

It is noted that the minimum alcohol content in the drink should be 40%, and the content of volatile substances should be at least 1,4 g per liter of absolute alcohol.

The patent states that natural flavors can be added to the drink, but be sure to specify this on the label. According to the rules, chacha is allowed to age in wooden vessels made of oak or other wood. ^[6]. Also, the drink can be insisted on wood chips.

There are also a number of restrictions. So, it is not allowed to add any alcohol to the drink, except for that which was obtained as a result of the distillation of grape pomace. It is also forbidden to artificially increase the sugar content in pomace, which will be used to make chacha. And finally, the only raw material used to make authentic Georgian chacha is grape pomace. Drinks made from persimmons, tangerines or other fruits do not have the right to bear this name.

Calorie and chemical composition

Chacha is a drink with a fairly high energy value. It is 225 kcal per 100 g of product ^[7]. The composition of nutrients is as follows: 0,1 g of protein, the same amount of fat and 0,5 g of carbohydrates.

This drink boasts a very impressive chemical composition. First of all, chacha is rich in vitamin B2 (aka riboflavin). This is the most important substance, which is essential for the absorption of iron that enters the body along with food. In addition, riboflavin is responsible for the condition of the mucous membranes of the stomach and intestines, as well as the oral cavity, and promotes the healing of microtraumas. Vitamin also contributes to the functioning of the thyroid gland, helps fight skin diseases (eczema, acne, dermatitis).

Chacha also contains vitamin PP, known as niacin. It effectively dilates blood vessels, preventing their spasm, helps to absorb vegetable protein that comes with food, and is effective in lowering the level of “bad” cholesterol. Also, without niacin, the synthesis of gastric juice and a number of digestive enzymes is impossible.

As for minerals, chacha contains potassium, which is critical for normalizing the heart rate and supplying oxygen to brain tissues. This element has antihistamine properties and is involved in maintaining the water balance in the body.

Calcium boasts anti-inflammatory properties, it is also responsible for the condition of bone and dental tissue. In addition, it activates a number of hormones and enzymes.

Magnesium is essential for the normal functioning of the nervous system. This element helps with chronic fatigue and emotional overload.

Iron plays the “first violin” in the formation of hemoglobin in the blood, it is necessary to increase the body’s resistance. It is also involved in the synthesis of thyroid hormones.

Without phosphorus, cognitive activity is impossible. In addition, it takes part in protein synthesis and energy metabolism.

Sodium is an essential element of water-salt metabolism. It normalizes digestion by participating in the production of digestive enzymes and gastric juice, and also prevents vascular spasms.

Useful properties of the product

Chacha is a real storehouse of useful properties due to the chemical composition of grape marc from which this product is prepared.

In Georgia, chacha is known as a longevity drink. ^[8]. The Georgians themselves call chacha so due to a wide range of useful properties:

• lowering the level of “bad” cholesterol and preventing atherosclerosis;
• reducing the risk of developing diseases of the cardiovascular system;
• prevention of oncological diseases;
• acceleration of metabolic processes;
• antiviral and anti-inflammatory properties;
• improving digestion, getting rid of edema and “unloading” the kidneys.

We emphasize once again that all these useful properties of “Georgian brandy” will be shown only under the condition of reasonable consumption.

How to drink properly

Chacha is a drink that is customary to drink in Georgia strictly according to the rules. ^[9]. So, they drink chacha exclusively in small portions, pouring it into ordinary vodka glasses. It is usually customary to serve a drink at room temperature on the table, however, if chacha cannot boast of wonderful taste, it is cooled to a temperature of five to ten degrees.

As a rule, this drink is not diluted, despite the fact that it is quite strong. However, those who are afraid to use “Georgian brandy” in its pure form, use it to make cocktails. Chacha goes well with ice and fruit juices, and in Abkhazia, chacha is washed down with dry wine.

Please note that it is categorically not recommended to drink this drink with water, including mineral water, as well as carbonated drinks, because this is fraught with rapid and severe intoxication.

It is mandatory to have a bite of chacha, since this drink, despite its deceptive softness, is very strong. In the western regions of Georgia, sweets, fruits or hard cheeses are served with this alcohol, and in the East it is customary to eat chacha with pickles. Also, “Georgian brandy” goes well with almost all dishes of national cuisine.

How to make a drink at home

Many are wondering how to cook real Georgian chacha at home. There are many recipes ^[10]. We present only one of them, which is considered a classic. So, you will need the following ingredients: 30 liters of water, 10 liters of Isabella grape pomace and 5-7 kilograms of sugar.

Pour the pomace into a saucepan and add sugar. In the event that the grapes were not treated with soap or powder, the bacteria necessary for fermentation remained on its surface.

If the berries were treated with drugs that could kill bacteria, you will have to use yeast. Please note that we are not talking about baker’s, but about special dry wine yeast. The proportion is 5-10 g per 10 liters of pulp.

Pour the contents of the pan with water, the temperature of which is 20-25 degrees. In the event that the room temperature is above 20 degrees, it is not necessary to carry out additional heating of the room to start fermentation. If there is a significant difference between day and night temperatures in the room where the container is located, it will be necessary to artificially maintain the same temperature regime around the clock.

The fermentation process when using yeast will take at least ten days, if yeast was not used, then the minimum period is a month. The contents of the pan must be constantly stirred. In addition, at least once a day, you will have to open the pan and lower the “cap” from the pulp that has risen to the surface back into the liquid, otherwise mold may appear on it.

As soon as gas evolution stops, you can proceed to the next stage – distillation. Chacha is distilled in the same way as ordinary moonshine. You can use either one distillation or two. After a single distillation, the drink will have a rich grape aroma. Double distillation will clean the chacha from fusel oils and their unpleasant odor.

Pour the finished chacha into bottles. Store the drink in a place protected from sunlight at a temperature of 15 to 20 degrees. Approximately one month after the chacha is made, it will “ripen”, and its aroma and taste qualities will finally form.

Mention should also be made of methods for cleaning chacha, with the help of which freshly distilled moonshine can be rid of excessively high strength and fusel smell. So, pine nuts can be considered one of the best chacha cleaners. Pour a handful of kernels into a liter of chacha, and after two weeks filter the drink, after discarding the nuts.

Another option for cleaning chacha involves the use of activated carbon. Add coal to the drink at the rate of 50 g per liter. Stir the drink regularly for two weeks, and then filter through ordinary cotton wool.

Use in cooking

As noted above, chacha is usually consumed in its pure form, but it can also be used to make cocktails.

So, for example, you can mix 50 ml of chacha, 45 ml of cherry liqueur and add 30 ml of freshly squeezed lemon juice. The mixture is poured into a glass pre-filled with ice and 5 g of sugar are added. The result is a popular Tbilisi Fix cocktail.

By mixing chacha, peach liqueur and lemon juice in a shaker in a ratio of 60 ml-20 ml-10 ml, you will get a surprisingly aromatic cocktail called “Georgian Peach”. And for lovers of strong alcohol, Sakartvelo is suitable – a cocktail of chacha, red vermouth and lemon vodka (40 ml-20 ml-20 ml).

Harm and contraindications

The use of chacha should be approached responsibly – after all, it is an alcoholic drink, and quite strong. It is contraindicated for expectant mothers, nursing women, as well as children and adolescents. In addition, hypertensive patients, people with chronic diseases of the cardiovascular system, as well as peptic ulcers of the gastrointestinal tract should refrain from drinking chacha.

Interesting Facts

As noted above, chacha is a real Georgian legend. Until today, in some remote regions of Georgia, villages hold a festival of young wine, known as Zaodoba. During the festival, all local residents present their version of chacha, after which they choose the best drink in terms of taste.

Chacha is one of the few alcoholic drinks that boasts a monument erected in its honor. In Batumi, there is the so-called Chacha Tower, built in 2012. This is a special installation that once a week for fifteen minutes provides an opportunity to taste the legendary drink.

There is a very original way in which it is customary in Georgia to check the quality of the finished “Georgian brandy”. A finger is dipped into it, after which a lighter is brought to it. If the flame burns out, but the finger does not burn, then the drink is considered high quality.

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