DRINKS

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Discover the unique flavors and stories behind Armenia's traditional drinks, from renowned brandies to aromatic teas and herbal infusions. Immerse yourself in the rich heritage of Armenian libations and experience the true taste of Armenia.

Armenia is legendary for its open-armed hospitality to foreigners - a local proverb states that every guest is a gift from God. So whenever you dine with Armenians, the bottle of Armenian brandy (“cognac” to locals) made from selected grape varieties, almost always comes out at the meal. Locals also highly appreciate wine, craft beer and homemade vodka with a high alcohol content (60-80%), made of grapes or various fruits or berries. Among the Armenian soft drinks, the most popular ones are local mineral waters, berry and fruit compotes, as well as tan and matsun, or tan an analogue of yogurtAfter an abundant repast Armenians prefer to have aromatic and healthy Armenian herbal tea or coffee made in a jazzve pot, called "black" coffee by locals.

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Armenian brandy: a timeless tradition

Armenian brandy, or cognac as it’s called by locals, is made from selected grapes that are grown in the Ararat Valley. This strong alcoholic beverage is historically famous all over the world for its high quality, incredible flavor, and best traditions.
The story of Armenian brandy dates back to the 19th century when a group of Armenian merchants decided to start producing their own version of brandy, inspired by the French cognac-making process. Using local grapes and traditional distilling methods, they created a spirit that was uniquely Armenian yet of the highest quality.


The beverage is classified into three categories depending on the method and time of aging: ordinary, collection, and vintage. The most expensive collections of cognacs are the ones produced by vintage cognacs, additionally aged for at least three years in oak barrels. For collection cognacs, the names of vintage cognacs are preserved.

Armenia is a country with an ancient tradition of growing grapes. Archaeological excavations indicate that winemaking and viticulture on the territory of modern Armenia have been practiced since about the 15th century BC. References to the fact that excellent wines were exported from the region to neighboring countries for sale can be found in the ancient Greek historians Herodotus, Xenophon, Strabo. The wine was of high quality, old and unique.

The peculiarity of the production of Armenian brandy lies in the water used in its manufacture. If only distilled water is used in classical French production, then Armenian producers make brandy using spring water. Each Armenian brandy factory has a dedicated spring source and in accordance with the blending, schedule delivers water to production.

Armenian brandy is typically served neat or on the rocks, allowing its rich and complex flavors to be fully appreciated. It has a deep amber color and a velvety texture, with notes of dried fruit, vanilla, and spices. It pairs well with desserts, cheese, and chocolate, making it the perfect after-dinner drink.

But Armenian brandy is more than just a fine spirit; it is also a cultural symbol and a source of national pride. It has played a significant role in Armenian history and culture, with many important moments and celebrations being marked with a toast of brandy.

Visitors to Armenia can experience the unique taste and tradition of Armenian brandy by visiting one of the many local distilleries or wine cellars. They can also sample various types of Armenian brandy, from young and fruity to aged and complex, and learn about the rich history and production process behind this timeless spirit.

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Armenian wines: a hidden gem for wine enthusiasts

Armenia has a long and rich history of winemaking, dating back thousands of years. Today, Armenian wines are a hidden gem for wine enthusiasts and are becoming increasingly popular among tourists who want to experience something unique and special.
Wine production occupies a special place in Armenia. During archaeological excavations in 2007 in a cave known as the Areni-1 (Bird's) Cave, near the village of Areni, a group of Armenian and Irish archaeologists discovered the world's oldest winery, which testifies that wine was produced in Armenia 6000 years ago. In the winery, vessels with the remains of wine, grape seeds, and winemaking tools were found: fermentation barrels, a wine press, storage jugs, and pot shards.


According to the biblical legend, Noah, having descended Mount Ararat, planted a vine - this was the beginning of the winemaking tradition in the territory of modern Armenia. The development of winemaking in Armenia is also evidenced by the works of the Greek historian Herodotus and the Greek philosopher Strabo.

Situations have been documented in the cave, which are obviously connected with the burial ritual and the production of wine. It dates back to  4000-3800 BC and is considered to be the oldest in the world. According to the biblical legend, Noah descended Mount Ararat and planted a vine - this was the beginning of the winemaking tradition in the territory of modern Armenia.

The history of modern Armenian winemaking began in 1887, when famous merchant Nerses Tairov, with the permission of the Erivan authorities, founded the first enterprise in Armenia for the production of wines and cognacs in the former Erivan fortress. Initially, about 1,200 buckets of wine were produced annually by artisanal methods. Unable to sell it, Tairov sold his enterprise to the large Russian industrialist Nikolai Shustov in 1898. Shustov, after acquiring the Tairovskaya distillery, having studied the secrets of making and storing grape wines, reconstructed the basement, where he installed oak barrels (butts) for long-term aging of wines. Shustov, having built a shop for the rectification of alcohol, expands the production of brandy. Soon, wines and cognacs produced in the Erivan Fortress, due to their unique taste, become widely popular.

The hot southern climate of Armenia ensures a high accumulation of sugar (up to 30%) in grape juice, which makes it possible to produce high-quality fortified, strong and sweet wines in large quantities. Table wines with a high alcohol content were also produced in Armenia.

In Armenia, you can try all the typical wines made from local grape varieties, but have you ever heard of or tried a pomegranate wine? If you haven’t, Armenia is the place to try one. Coming back from Armenia, remember that this is a great gift for your loved ones.

The country is home to various wineries that not only make traditional beverages, but also raspberry, pomegranate, and other fruity alcoholic drinks. The pomegranate is the national symbol of the country and signifies wealth and fertility. Thus, it is often referred to as "the drink of the Gods". Producing one liter of the purest wine takes about 10-12 kgs (22-26 pounds) of fruit. Therefore, it’s considered to be an alcoholic delicacy.

The climatic conditions of Armenia are ideal for the production of dessert and sherry wines of white, pink and red types. These grapes have a high sugar level, which makes the wine stronger with a high alcohol content. Among Armenian wines, there are mainly dry, semi-dry, semi-sweet and sweet wines.

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Discover the Unique World of Armenian Beer

While Armenia is best known for its brandy and wine culture, the country is also home to a growing craft beer market, with a range of unique and traditional brews that are worth exploring for tourists.
Beer has been produced in Armenia since ancient times. In the 5th century BC, after arriving at a village in Ancient Armenia, Greek philosopher, theologian and poet, Xenophon wrote in the Anabasis about wine and beer making traditions in Armenia. He particularly described: "There were stored wheat, barley, vegetables, and barley wine in the craters (clay pots). In upper level of vessels with the edges in the drink floated barley, and there was stuck a reed, large and small sizes and who wanted to drink, had to take a reed in his mouth and pull it through the sugarcane. Not mixed with water, the wine and the beer was very strong, but for local people it was a very pleasant drink".


Armenian crafted beer is brewed using traditional methods and natural ingredients, which gives it a unique flavor and character. There are already a number of microbreweries and craft beer bars popping up around the country, offering a diverse range of brews.

One of the most popular styles of Armenian crafted beer is the Armenian pale ale. This type of beer is brewed using traditional hops and malted barley, and has a refreshing and slightly bitter taste that is perfect for hot summer days. Another popular type of beer is the Armenian wheat beer, which has a light and crisp flavor that pairs well with a range of different foods. For those looking for something a little more adventurous, Armenian craft brewers have also created a range of experimental beers that are infused with local ingredients. For example, some brewers use apricot or pomegranate juices to create a unique and refreshing beer with a slightly sweet taste. Other brewers experiment with different spices, herbs, and fruits to create a range of unique and exciting brews.

In addition to the beer, Armenian craft beer bars often serve a range of traditional Armenian foods that pair well with the drink. From grilled meats to savory pastries, there's no shortage of delicious food to try while sipping on a cold Armenian brews.

Armenian crafted beer is a relatively unknown gem for many tourists yet, but it's definitely worth exploring for anyone who is interested in trying new and unique beers. Whether you're a beer enthusiast or just looking for something different to try, the world of Armenian crafted beer is waiting to be discovered.

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Armenian Tan: a refreshing and nutritious drink to savor

If you're planning a trip to Yerevan, Armenia, be sure to try the local specialty drink called tan. This refreshing and nutritious beverage has been enjoyed by Armenians for centuries and is a must-try for any traveler looking to experience the local culture.
In different languages and among different nations, the name and technology for preparing tan differ slightly(ayran,doogh, dhallë, daw, xynogala),but the common thing is that it is a dairy product obtained using lactic acid bacteria.
Tan is a simple but delicious drink made from just three ingredients: yogurt, water, and salt. It is typically served cold and is a popular beverage during hot summer months. The drink has a slightly salty flavor and it is a perfect complement to Armenian dishes.


One of the great things about tan is its nutritional value. Armenian yogurt (matzoon) is a great source of protein, calcium, and other essential nutrients, making tan a healthy and filling drink. It is also a great way to stay hydrated during the hot summer months when water alone may not be enough.

But tan is more than just a drink. It is a cultural symbol of hospitality and friendship in Armenia. It is often served to guests as a sign of welcome and is a staple of Armenian cuisine. It is a drink that brings people together and creates a sense of community.

If you're interested in trying tan, you can find it in most restaurants and cafes throughout Armenia. It is typically served in a tall glass with ice and a sprinkle of dried mint on top. The drink can also be easily made at home with just a few ingredients (a salted matson and water drink best served cold especially with meat dishes). Its refreshing taste and nutritional benefits make it a perfect drink to enjoy during hot summer days, while its cultural significance adds a special touch to any meal or gathering.

So, be sure to give tan a try on your next trip to Yerevan and savor the taste of this unique and delicious drink.

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Armenian herbal tea: a delicious and healing tradition

Armenia is a country rich in history, culture, and traditions, and one of these traditions is the use of herbal tea for healing and wellness. Armenian herbal tea is a delicious and aromatic drink that has been used for centuries to treat various ailments and promote overall health.
Herbal teas can be made with fresh or dried flowers, fruit, leaves, seeds or roots. The most consumed infusions are thyme tincture, wild and domestic mint, linden leaves, pomegranate flowers, dried pomegranate peel, etc. Leaves and flowers harvested in the season, washed, dried in the sun and kept throughout the year. One of the most popular teas among the locals is an infusion of mint or thyme, or both mixed together.


Armenian herbal tea is not only delicious but also has numerous health benefits. It is a natural and effective way to treat various ailments, and its use is deeply rooted in Armenian culture and tradition. Chamomile, for example, is known for its calming and relaxing properties and is often used to alleviate stress and anxiety. Mint, on the other hand, is a natural digestive aid and can help soothe upset stomachs. Sage has anti-inflammatory properties and can help alleviate sore throats and coughs, while thyme is known for its antibacterial properties and can help boost the immune system.

One of the unique aspects of Armenian herbal tea is its cultural significance. The preparation and serving of the tea are considered a form of hospitality and are often accompanied by homemade pastries or sweets. It is also a common practice to offer the tea to guests as a sign of respect and friendship.

The tincture is brewed very simply: herbs are poured with boiling water, covered with a lid, letting them steep for a few minutes, decanted and herbal tea rich in medicinal properties is ready.  

Many local companies produce such herbal infusions in very presentable packages and you can safely buy them in supermarkets as a good and useful gift from Armenia.

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Fruit compote: a sweet and refreshing taste of tradition

Fruit compote is a refreshing and delicious drink that has been enjoyed for generations by Armenians. This sweet beverage is made from a variety of fruits, including apricots, cherries, plums, and peaches.
The tradition of making fruit compote in Armenia dates back centuries, with many families having their own special recipes and methods. In the past, fruit compote was a way to preserve the abundance of fresh fruit that was harvested during the summer months, allowing families to enjoy its sweetness all year round.
Today, Armenian fruit compote is still made using traditional methods, with fresh fruit being cooked slowly with sugar and water until it becomes a thick and syrupy drink. The resulting beverage is rich in flavor and aroma, with a balance of sweetness and tartness that is perfect for quenching thirst on hot summer days. Compote can be drunk both hot and cold.


Armenian fruit compote is also a cultural symbol of hospitality and warmth. It is often served to guests as a sign of welcome and is a common drink at weddings, baptisms, and other celebrations. 

Visitors to Yerevan can experience the unique taste and tradition of Armenian fruit compote by trying it at local restaurants and cafes, or by visiting a family home where they can taste homemade compote. 

It is believed that Armenian fruit compote is rich in vitamins and minerals, and its natural sweetness makes it a healthier alternative to sugary drinks. It is also a great way to stay hydrated during the hot summer months.

In conclusion, Armenian fruit compote is a sweet and refreshing taste of tradition that everyone should try. Its rich history, cultural significance, and health benefits make it a truly unique and enjoyable drink that is sure to leave a lasting impression. 

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RIA Novosti, Alexey Kudrenko
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The rich flavors of Armenian fruit vodka

Armenia is famous for its delicious food and drinks, and one of the must-try beverages for tourists is the traditional Armenian vodka made from fruits, known as "oghi." Oghi is a strong alcoholic beverage made from various fruits such as apricots, grapes, pears, plums.... Each fruit has its unique flavor and aroma, and the production process can vary from one region to another.
Armenian apricot oghi is a popular type of oghi, which is made from Armenian apricots, also known as "Armenian gold." The apricots are harvested in the summer and fermented in large barrels for about 10-12 days, after which they are distilled twice to increase the alcohol content. The resulting liquor is aged in oak barrels for up to two years, giving it a rich, golden color and a smooth texture.


Another popular type of oghi is grape vodka, made from Armenian grapes that are grown in the country's fertile soil and ideal climate. The grapes are pressed to extract the juice, which is then fermented and distilled to produce a clear, strong liquor that is best enjoyed chilled or on the rocks.

On average, Armenian fruit vodka has an alcohol content ranging from 40% to 60%. However, some varieties can be much stronger, with alcohol content reaching up to 70%. This high alcohol content is achieved through a process of distillation, where the fermented fruit mash is heated and the resulting vapors are condensed to produce a high-proof spirit.

Because of its strong alcoholic content, Armenian fruit vodka is usually consumed in small quantities, as a sipping drink or a digestive after a meal. The fruit flavors and aromas are highly concentrated in the spirit, making it a unique and flavorful beverage that is enjoyed by locals and visitors alike.

Tourists can experience Armenian culture and hospitality by visiting local distilleries, tasting rooms, and restaurants, where they can sample different types of oghi and learn about the production process. Armenian oghi is an essential part of special occasions and celebrations, such as weddings and religious festivals, and is often served as a sign of hospitality and goodwill.

During your visit to Yerevan, be sure to raise a glass of ogi and say “kenatsd” (cheers).