Eating ADJARIAN KHACHAPURI for the FIRST TIME!! Traditional Georgian Food & Beer | Tbilisi, Georgia

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As my adventures in the capital of Georgia came to a close, I set out to have one last food adventure before heading off to explore the rest of the country! Come with me as I go on a mix tour of Tbilisi that takes me to a local brandy factory, a local eatery, and a pub!

My guide Sophie from Travel Tbilisi and I kicked off our afternoon at JSC Sarajishvili Brandy Factory, which was founded in 1884. I felt drunk off of the aroma coming from the barrels in their cellar!

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Inside, you can see their collection of bottles from different years. I saw some from as early as the early 1900s and the 1890s! Their bottle from 1918 is special, as it’s the year Georgia gained its independence from the Russian Empire.

The aroma is so strong, you really get drunk off of the smell alone. It was intense! Then, in a different room, we saw roughly 100 massive barrels and their old-school pipeline, which they keep as a historical keepsake. They take samples from different regions and different years and mix them to create new types of Brandy.

They also have a special edition brandy that celebrates 100 years of Georgia’s independence. Only 1918 bottles were produced! They also have a Trilogy edition, a vintage collection.

We tried some Sarajishvili VSOP, which is aged for 8 years. You warm it in your hands before you take a sip. It was smooth and really tasty. Next was the Sarajishvili Extra Special Reserve which was also so smooth, I couldn’t even taste the alcohol in it.

In their shop, I saw their vintage line from different years. The bottles were beautiful! After buying some as a souvenir, Sophie and I headed over to Stamba for an Adjarian Khachapuri, which is a boat-shaped khachapuri containing tons of melted cheese and an egg yolk.

You mix the egg throughout and then dip the crispy bread into it. It was so cheesy and tasty. This was my favorite type of khachapuri I’d had so far. It was so tasty. It’s from Batumi in the Adjarian region on the Black Sea coast.

The bread was so crunchy and I couldn’t get enough of the mountain of cheese!

Then, we drove to Tsota Tsota Craft Beer Pub to taste some local beers. They have both bottles and cans, Georgian and American styles, and more.

I started with a raspberry sour ale from Megobrebi Brewery. It was smooth, sour, and easy to drink. Then, I had a Pastry Stout, which was a creamy, dessert-like beer, and an unfiltered witbier.

The pumpkin ale was very tasty and light at only 4.5% alcohol. And that was it for my time in Tbilisi!

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About Me:

My name is David Hoffmann. For the last 13 years, I have traveled the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have explored over 1,200 destinations in 84 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media.

I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local culture.

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