Tasting

What glass suits Chacha? A small nosing glass or a tulip-shaped glass whose rim narrows to capture the aroma. Start by nosing it, holding the glass a little away from your nose, since at forty percent and above, the alcohol otherwise overwhelms everything else. Then take a small sip and let it sit briefly in the mouth.

Serve cool, but not cold: Chacha tastes clearest at around 50–59°F (10–15°C), while Brandy is better at room temperature, around 64–68°F (18–20°C), where vanilla and fruit can unfold. Too cold, and the aroma stays locked away; too warm, and the alcohol bites.

From Tbilisi comes Eniseli by Sarajishvili, widely regarded as one of the best-known Georgian Brandy names. From Kakheti comes Old Kakheti by the Kakhuri Traditional Winery, which lets you compare young and long-aged expressions side by side. The same winery also bottles Chacha, allowing a direct comparison between wine brandy and pomace brandy from a single house.

With Chacha, it's worth checking for cleanliness: a well-made spirit smells of grape, while a poorly cut one smells of glue or nail polish, and musty or vinegary notes point to flaws in the mash. With Brandy, the nose moves from vanilla through dried fruit to nuts, honey, and wood, and the finish on the palate reveals how long the barrel has been working. A few drops of water often open up the aroma at higher proof.

Finish with a sip of water and a bit of bread to reset the palate before the next spirit. The order matters: taste the clear Chacha first, then the Brandy, since otherwise the wood would overpower Chacha's subtler notes. The glass can look nearly empty—just an inch or so of spirit is enough for the nose.