Sotki

Sotki, also known as soti or sotak, is a traditional fermented beverage originating from Georgia. It is primarily made from grapes, but other fruits and grains can also be used in its production. The fermentation process typically involves extended contact with grape skins, seeds, and stems, which imparts a distinct color and tannic character to the beverage. This method of winemaking, often referred to as qvevri winemaking, involves fermenting the wine in large clay vessels buried underground.

The taste of sotki can vary greatly depending on the type of fruit used, the length of fermentation, and the specific qvevri it was aged in. Generally, it is characterized by a dry, sometimes earthy flavor profile with noticeable tannins. The color can range from deep amber to reddish-brown. Historically, sotki was a staple in Georgian households, consumed regularly as a source of nutrition and as part of social gatherings.

While often compared to wine, sotki is a distinct category due to its traditional production methods. The use of qvevri is recognized by UNESCO as an Intangible Cultural Heritage of Humanity, highlighting the cultural significance of this ancient winemaking technique. Modern Georgian winemakers continue to produce sotki, both in traditional qvevri and in more conventional vessels, preserving this unique beverage for contemporary appreciation.