🇬🇪 TRAVEL TBILISI: https://www.instagram.com/travel.tbilisi 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! 🇬🇪 LEARN MORE ABOUT GEORGIA: https://davidsbeenhere.com/asia/georgia/ 👕 DAVID’S BEEN HERE MERCH: https://teespring.com/stores/davids-been-here 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! Where have you been? Subscribe Here! http://bit.ly/DavidsbeenhereSub Top videos! http://bit.ly/DavidsbeenhereTopVideos Follow Me: + INSTAGRAM ► https://instagram.com/davidsbeenhere + FACEBOOK ► https://www.facebook.com/davidsbeenhere + TWITTER ► https://twitter.com/davidsbeenhere + MY BLOG! ► http://davidsbeenhere.com/ Contact Me: +BUSINESS EMAIL ► [email protected] #Davidsbeenhere#Tbilisi#Georgia#DavidInGeorgia 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. P.S. Thank you for watching my videos and subscribing!
This is real kachapuri.
This is a different thing.
This is just like straight up cheese.
Good afternoon everyone.
This is David Hoffman from David's Bin here coming at you from Tbilisi, the capital of
the Republic of Georgia.
Today I'm doing a mixed tour.
I'm taking you to an old school brandy factory.
After this we're going to eat a kachapuri, not any kachapuri.
This is Batumi style, bow shaped.
After that we're going to a pub.
It's going to be amazing.
I'm super excited.
We've got drinks.
We've got food.
It's going to be epic.
My friend, what are we doing?
Right now we are in Sarejishvili brand factory.
Sarejishvili was the founder of the company and it was founded in 1884.
Three years later, in 1887, they had their first product and Sarejishvili was the one
who brought European style brand making in Georgia.
Guys, I know I love brandy.
Cognac, brandy, same thing, right?
Exactly.
Let's go.
Let's try it.
The second you walk in here, you smell the brandy.
Whoa.
I smelled it.
Now I see it.
Yeah, I'm getting drunk off the aroma.
Pulling hard.
In Odessa, I went to one like this.
I can feel it really hard here.
Maybe in the lungs as well.
It got me drunk already.
Are you ready for the paradise?
Come in, please.
Collection, great collection from different years.
Have a look.
But you cannot touch it.
You cannot drink it.
Just enjoy by just looking at them.
I mean, they're old, right?
1947, 1915, 1918.
This is, wow.
So they just like, they just sit here, right?
Forever.
Yeah, I agree.
And eventually they'll bottle this or they don't bottle it.
They just leave it here for the future collection.
Future collection, yes.
Wow.
Some of these have been sitting here for over 100 years.
Wow, since 1950s, 40s.
Wow, 18s.
My grandfather was born in this year.
1918 is a very special year for us
because we gained independence from Russian Empire in this year.
So this should be something very special.
Alright, let's go try some.
This intense smell of the spirit that we can feel now
is only in the summertime
because part of it evaporates.
But we call it in Georgia, this is peace for the angels.
They have to enjoy also Georgian spirit, right?
The aroma is just like unbearable.
I mean, it's so intense.
It's delicious.
But to be honest, I mean, it's just crazy
how you can just literally get drunk off an aroma.
Old school barrels.
I mean, the company started making brandy in like the 1880s.
But most of these date back like to the mid 1900s or 20th century, right?
Okay, let's go try some brandy.
We're in paradise right now.
And you have to feel it.
I feel like very drunk.
It's funny because we didn't drink anything for the past like two hours.
This is straight up aroma.
Just fermenting, right?
Okay.
So we just walked over to a different building.
We went to the bottom.
And here we have another like 100 plus barrels.
Huge barrels.
I mean, this is like an entire ton right here.
And as you can see, this is the old school pipeline.
This is how they used to do it right here.
So this is for decoration.
They keep it for historical value.
And here we have all the barrels.
So how many barrels do we have?
Around 100 barrels we have here.
They take samples from different regions, from different years.
They mix to create new aromas, new tastes.
David, next stop.
We're trying brandy.
Are you ready?
I'm ready.
After seeing all the barrels, getting drunk off their aroma,
I want to try some brandy.
Next room, we have all the collection.
All the vintage collection.
So this one over here is the Independence.
This was bottled to celebrate 100 years anniversary of our independence, 1918.
So it's a very limited collection.
Exactly 1918 bottles were produced at that year.
And as time passes, there are less and less bottles available.
And prices go higher, of course.
So let me show you a very special bottle.
Trilogy, three centuries, three different varieties of grapes, and three spirits.
That one was the Trilogy, right?
Three different centuries.
Over here we have basically the vintage collection, right?
Many different years.
73, 68, 57, 55, 45.
I'll take the 45.
Did you check the price?
No.
3,565 lari.
Okay, so like $1,000 for this bottle.
I mean, it's from World War II, right?
Yes.
So we are trying Sarajeshwili brandy, VSOP.
Aged for eight years.
Before you actually take a sip, you have to warm it with your hand, first of all.
Shake a little bit.
And then we are ready for tasting.
VSOP, eight years aged.
Here we go.
Wow, it's intense.
Smooth.
Wow.
Maybe some more, right?
In case you guys don't know about brandy, this is distilled grapes that have been aged in oak barrels.
Obviously huge oak barrels around the entire property.
Look at this.
The color.
Incredible.
The smell.
For me, this is my favorite drink.
Brandy, everyday, just a small glass.
Okay, I take a bottle.
Next up, we're trying the Extra.
So it's VS, VSOP, another one, and then Extra.
So this is the fourth best.
Right?
Wow.
Wow, it's intense flavor.
Smooth.
Wow.
That one's so easy to drink.
I mean, you can taste the alcohol.
Kaviman Dross.
It's heaven.
Paradise, paradise, right?
Next up, we're here in the shop.
And here we have the Vintage line.
Wow.
45, 76, 53, 56, 52, 44, 47, 55.
Over 60, 50 to 60 years old.
Some of these date back over my dad's age, right?
My dad was born in 58, right?
So they have 58, but they have 57.
My mother was born in this year.
Incredible.
Wow.
Beautiful bottles.
So what's the difference here?
Plastic line.
Plastic line?
Yes.
Five stars.
And then VS, VSOP, Extra, and Extra that you tried already.
Bam.
Let's go.
Ready?
Yes.
It's hard to go, but let's go.
Khachapuri.
Khachapuri is waiting for us.
So let me show you how we eat Acari in Khachapuri, Boche Khachapuri.
First thing you do is you mix it.
Mix it well.
Dip it.
Enjoy it.
This is how we do it, right?
So the Boche Khachapuri.
I can't wait for this.
This is like the ultimate dish.
Look at this.
So you have cheese, you have bread, you have amazing egg.
Oh my gosh.
Look at this.
Right there.
Actually hot.
So you put it in like this.
That is too good.
Wow.
The cheese and the egg with the bread.
This is real Khachapuri.
Wow.
The other stuff we had was like good, but it was more like pizza style.
This is a different thing.
This is just like straight up cheese.
Super.
So if you want the Boche Khachapuri, that is Batumi.
That's where it's from.
The Black Sea region.
Wow.
Amazing bread.
The cheese.
That's what I'm talking about.
Look at this.
The crust.
Look how hard it is.
Crunchy.
This one dish.
Look at this.
I want to bite before we go to have some beer.
We're going to a pub to have some beer.
It's from Brewery.
Really local beer.
So what are we doing?
What is this place?
We are in the pub.
Sotak Sotak pub.
And we are going to taste some local beers.
Now we have 10 different styles on top.
And we have some fresh cans and bottles and fridge too.
So we have some interesting sour beers.
It's more like smoothie beers.
So like something with taste of khinkali or Georgian salad with some hazelnuts.
We have some American style.
It's like the pumpkin ale.
And of course some IPAs and APAs.
Sour ale.
Yeah, with raspberry.
Smooth and sour.
Easy to drink.
Wow.
Good.
Name of brewery is Megogrebi.
If we translate Megogrebi from Georgian to English it's like France.
And bar name is Sotak Sotak.
If we translate Sotak Sotak it's like little bit little bit.
So you can try something special in little bit small glasses.
Let's try the German style of beer.
It's unfiltered wheat beer.
We opened our brewery 3 years ago and started to brew Georgian craft beer.
For future we think to work with some different countries in Europe too.
Pastry style.
Wow.
It's good.
That's like a super creamy dessert, right?
And this one is... what is this?
Unfiltered wheat beer.
Classical German beer.
Unfiltered hefeweizen.
I love the glass too, man.
Glass is awesome.
Cheers.
Oh, man.
Wow.
So good.
So tasty.
Tasty.
Nice, light, easy.
And only 4.5.
Hey, thank you, bro.
Thank you.
Okay, we did it.
We did brandy, kachapuri, brewery.
That's it.
You enjoyed it?
Very much.
Yeah.
Me too.
Very, very much.
For me the kachapuri.
I would eat like 10 of those.
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I'll see you in the next one.
Peace.
