Drinking Traditions of Almaty: 6 Local Beverages

Almaty sits between steppe and Tian Shan foothills, where nomadic dairying met Soviet-era viniculture. The city’s drinking culture reflects both: seasonal ferments from milk and grain, and grape spirits shaped by oak and altitude.

You’ll find rustic, tangy cups at bazaars in summer and sturdier glasses in urban bars year-round. Climate matters here: hot continental summers and cool mountain nights influence harvests, acidity, and when certain drinks appear. Markets like the Green Bazaar stock fresh kymyz and shubat, while foothill vineyards bottle crisp whites and structured reds.

Kymyz (qymyz) is Kazakhstan’s emblematic milk ferment, made from fresh mare’s milk inoculated with a mixed culture of lactic acid bacteria and wild yeasts. Traditionally it’s churned and aerated in a leather or wooden vessel (saba) and refreshed with new milk over 12–24 hours. The result is lightly effervescent, tart, and creamy, with alcohol typically around 1–3% ABV. Its tang recalls yogurt and green apples, with a faint yeasty aroma.

Historically, nomadic herders prized kymyz as a summer staple when mares foal on high pastures; today, Almaty residents buy it seasonally (late spring to early autumn) at the Green Bazaar and roadside kiosks. It’s served cool in bowls or glasses, often sipped in the afternoon with meat-heavy meals to cut richness. You’ll also see it offered during Nauryz festivities in March, when households emphasize ancestral foods. For the freshest character, look for same-day batches labeled as “fresh” rather than longer-aged, which taste sharper and more alcoholic.

Shubat is fermented camel’s milk—richer and thicker than kymyz—and a traditional drink linked to the arid south and west of Kazakhstan. Producers seed fresh milk (often from Bactrian camels) with a portion of a previous batch, then let it ferment 8–24 hours, sometimes slightly longer for a tangier profile. Alcohol content usually sits around 0.8–2.5% ABV. Expect a dense, creamy body, pronounced sourness, and a lactic, slightly yeasty aroma.

In Almaty, shubat is a summer market specialty, with vendors at the Green Bazaar selling it by the liter and by the bowl. Locals drink it midday or early evening as a restorative; many prefer smaller servings due to its richness. Culturally, shubat reflects adaptation to the steppe: camel herds thrive where grasses are sparse and temperatures swing widely, and the drink’s fermentation made nutrient-dense milk safer to store. Try it chilled alongside salty snacks or grilled lamb—its acidity and fat cleanse the palate.

Boza (bozo) is a low-alcohol cereal ferment made from millet, wheat, or a blend cooked into a porridge, thinned with water, and inoculated with yeast. After a short fermentation—often overnight—it develops 1–3% ABV. The drink is beige and viscous, with a gentle sweetness balanced by lactic tang and aromas of bread dough and toasted grain. Some makers add a touch of sugar or spice; others leave it rustic and sour.

Historically spread by Turkic and Central Asian caravan towns, boza faded during industrialization and has returned as a seasonal craft product. In Almaty it appears in late autumn and winter at bazaars and small cafes, served cool or lightly warmed in mugs. It’s a comfort drink on cold evenings and pairs well with nuts, dried fruit, or simple pastries. Ask vendors about the base grain—millet yields a silkier, nuttier profile, while wheat versions are breadier and more tangy.

Grape brandy—often colloquially called “cognac” in Kazakhstan—is a legacy of Soviet-era distilling that took root in Almaty’s factories. Base wine is distilled and matured in oak casks, typically for 3–7 years, yielding a 40% ABV spirit with amber color and aromas of vanilla, toffee, dried apricot, and gentle spice. The palate is round and slightly sweet, with oak tannin lending structure.

JSC Bacchus, headquartered in Almaty, is among the best-known producers, and many restaurants stock local labels alongside imported bottles. Brandy anchors formal toasting at weddings, official dinners, and New Year celebrations; it’s poured at room temperature into small tulip glasses to emphasize aroma. Pair it with dark chocolate, nuts, or aged cheese after a meal, or sip alongside fruit platters in the city’s classic restaurants. If you’re curious about production, shop staff can often explain age statements and cask influence.

The Almaty Region’s foothills host some of Kazakhstan’s most visible modern vineyards, with plantings of Rkatsiteli and Saperavi alongside international grapes like Riesling and Pinot Noir. Continental conditions—hot summers, cold winters, and big day–night swings—produce grapes with firm acidity and moderate sugars. Many whites are fermented cool in stainless steel, while reds see oak aging; typical ABV ranges from 12–13.5%. Expect citrus, apple, and floral notes in Rkatsiteli, and dark plum, blackcurrant, and spice in Saperavi.

Producers east of the city, including those in the Assa Valley, bottle wines that increasingly appear on Almaty wine lists and specialist shops. Harvest visits in September–October bring tastings with mountain views, while in the city you’ll find guided flights that compare varieties and vintages. Locals pair fresher whites with salads and fish, and structured reds with kazy (horsemeat sausage) or grilled lamb. Ask for vineyard elevation and soil—many sites sit on gravelly alluvium that shapes the wines’ mineral edge.

Vodka is not indigenous to the steppe, but it is deeply woven into Almaty’s urban drinking life. Local distilleries produce grain-based spirits (often wheat), distilled to high purity, charcoal-filtered, and bottled at 40% ABV. Good examples are clean and oily-textured, with a faint cereal sweetness. In homes and restaurants it’s served ice-cold in small glasses and followed by zakuski—pickled cucumbers, cured meats, smoked fish, and hearty salads.

Socially, vodka accompanies milestone toasts and winter holiday tables, with a respected elder offering a blessing (bata) before the first round. In bars, it’s sipped neat or used in simple highballs with soda or tonic, but the classic serve remains straight. Look for locally produced labels to sample regional grain character, and pace your tasting with snacks—tradition emphasizes food-first drinking. Many venues will chill bottles in the freezer, which softens alcohol bite without dulling texture.