Saradzhishvili cognac: drink overview, types, history and facts

The first Georgian wine brandy was released more than a hundred years ago - in 1887. And it was a brandy created by David Saradzhishvili. A talented philanthropist laid the foundation for local cognac production, having studied French technologies in detail and carefully adapted them to local winemaking.

The famous entrepreneur has long been dead, but his business continues to delight fans with exquisite drinks worthy of the royal table.

Brand history

Before launching the production of a new product for Georgia, David Saradzhishvili plunged deeply into the intricacies of cognac making, traveling to the birthplace of the drink - France.

It is said that among David's teachers was Jean-Baptiste Camus himself, who founded the legendary Cognac House, known all over the world.

The time was right for bold undertakings. The business and cultural life of Georgia at the end of the XIX century was in full swing: printing houses, banks, theaters, and editorial offices were opened. And the new cognac factory, founded in Tbilisi in 1884, successfully got into this wave of active development.

Of course, it was not without hard work: David devoted all his time to creating a high-quality grape brandy.

The natural result of her dedication and hard work was international recognition: already in the 1890s and 1910s. Georgian cognac brand won gold medals at exhibitions in Paris, Chicago and Brussels.

In 1913, the Tbilisi plant was awarded the title of "supplier of the imperial court".

After David Saradzhishvili's death in 1911, the company was headed by his wife Catherine, who made a significant contribution to its development.

When the Communists came to power, the company was taken over by the state and ceased to bear the name of its founder. It was not until 1994 that the winery returned to the factory.

Today it is called: the brand has more than 250 awards on its account, which testify to the successful continuation of the traditions of the great Maestro.

The plant's products are supplied to 4 continents and more than 20 countries.

Features of production

The main secret of the Georgian brandy's success lies in grapes with high acidity and low sugar content.

Varieties for the production of drinks were selected by David Saradzhishvili.

The list of the most suitable includes: Tsitsika, Tsolikauri, Goruli Mtsvane, Chinuri, Rkatsiteli.

After harvesting ripe, selected fruits, the factory proceeds directly to the production of brandy.

The process includes traditional stages for cognac technology:

1. Production of white wine

   Moderately sour, not too sweet, with neutral fruit tones.

2. Double distillation

   In French stills of the charente type, which results in the highest quality alcohol.

3. Aging

   The spirits are stored for at least 3 years in 350-400 liter barrels, absorbing some substances from the oak bark and evaporating others.

   During the maturation process, about 3% of the product is lost (the "angels' share").

   Comment from a site user: "In Soviet times, the main production of cognac was not barrel aging, but pressing under pressure through oak sawdust". How Saradzhishvili is made today remains a mystery.

4. Blending

   To create a high-quality, homogeneous brandy, a large collection of spirits is needed, which the Saradzhishvili House is proud of. The rest is up to the blending master.

5. Assimilation

   Post-blending rest brings the mixture to harmony and makes it unique.

   For this purpose, the Saradzhishvili factory uses oak bottles (large capacity barrels), in which the brandy spends from 4 to 12 months.

Types of Saradzhishvili cognacs

The collection of Georgian brandy consists of 3 lines: classic, Luxury and vintage. Included in the main series:

1. 3 stars

   Brandy is produced according to the old recipe of David Sarajishvili from spirits of 3 years of aging.

   The drink has a golden color, spicy fruit and floral aroma and a pleasant refreshing taste.

   

2. 5 stars

   Another product made according to the founder's recipe. The balanced drink is based on 5-year old distillates.

   Brandy color: dark honey. Aroma: light oak.

   Aroma: intense, with notes of roasted almonds and grapes.

   

3. VS - a blend of distillates, the oldest of which is 10 years old.

   Nose: balanced, with accents of dried fruits, honey and wild flowers.

   Hue: amber. Finish: soft, enveloping, velvety.

   

4. VSOP - a blend of distillates, the oldest of which is 12 years old

   Main notes: black plum, dried fruit, cinnamon, vanilla. Color: dark amber.

   

5. NOSE

   Blend of spirits of different ages, including 30-year-old distillates.

   Color: dark golden. Bouquet: rich, with vanilla and chocolate hints. Taste: light, soft, velvety.

   

6. Extra. Special Reserve

   A soft, enveloping drink made from selected grape varieties that has been aged for a long time, combining richness of aroma and harmony of taste.

   Main notes: vanilla, chocolate, fruit.

   

Drinking Georgian brandy is recommended as an aperitif or digestif, at room temperature, warming the glass in your hand and savoring the drink in small sips.

Interesting facts

1. The collection of the Tbilisi plant includes about 500 thousand. decalit. decaliters of spirits and blends that mature in 16 thousand. in oak barrels.

2. In the cellars of the enterprise, the distillate distilled under the leadership of David Saradzhishvili in 1893 is still stored.

   Vintage spirits of 1905, 1915, 1918, 1925, 1932, 1941 and later years are "aged" in ground storage facilities with special conditions.

3. David Saradzhishvili became famous not only as a successful entrepreneur, but also as a generous philanthropist.

   After his death, a significant portion of his fortune was donated to charity according to his will.

Update: 22.09.2019

Category: Brandy and Cognac