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Georgia's strong grape spirit, similar to grappa, often homemade and offered to guests.
Neat, with toasts at a Georgian feast (supra).
For readers of legal drinking age. Please drink responsibly.
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Georgia has made wine for 8,000 years, fermenting it in clay jars (qvevri) buried underground. Its amber 'orange' wines are white grapes fermented with skins.
Boat-shaped cheese bread with egg yolk.
Large twisted dumplings; hold by the knot and don't eat it.
Feasting culture (supra) with a toastmaster (tamada).
Grape brandy from the Cognac region, double distilled in copper pot stills and aged in French oak. Grades: VS (2+ years), VSOP (4+), XO (10+).
France's older brandy, usually distilled once in a column still, giving a more rustic, full-flavoured spirit than Cognac.
Apple brandy from Normandy, distilled from cider and aged in oak.
Unaged grape brandy. Peru and Chile both claim it; Peruvian pisco is distilled once to proof with no water added.
A spirit distilled from what is left after pressing grapes for wine. Clear and fiery when young; smoother when aged.
The fruit brandy of the Balkans, often homemade. Šljivovica (plum rakia) is the best known.