Tarragon Chacha

The drink is made from grape pomace using the traditional Georgian method that originates in Kakheti.
Under the classic method the grape pomace is kept in a qvevri together with the wine through the winter, and in spring it is lifted from the qvevri and distilled - formerly in stone vessels, and today in copper.

After distillation the chacha is matured on freshly picked tarragon leaves for six months, which gives it a greenish colour and a delicate aroma of menthol.