Drinking Traditions of Uruguay: 6 Local Beverages That Define a Nation

Uruguay’s drinking culture is shaped by Atlantic winds, temperate seasons, and a social life built around the asado. Wines thrive on clay-limestone soils, while bitters and low-ABV spritzes suit long coastal afternoons.

In Montevideo and the interior, drinks accompany food and conversation rather than drive the night. Expect sturdy reds with beef, honeyed liqueurs in winter, and citrus-forward aperitifs along the rambla at sunset.

Tannat is Uruguay’s hallmark wine, a red made from the thick-skinned Tannat grape that excels in the country’s humid, maritime climate. Grapes are destemmed and fermented in stainless steel or concrete; many producers age part of the wine in French oak to tame structure. Modern techniques—canopy management, careful harvest timing, and gentle extraction—help soften the naturally high tannins. Typical strength runs 13–15% ABV.

In the glass, expect dark blackberry, plum, violets, and cocoa, with a firm, savory finish. Tannat’s affinity for beef makes it the classic partner for an asado. You’ll find it by the glass at parrillas in Montevideo and at cellar doors in Canelones and Garzón, where breezy, low hills and limestone-rich soils concentrate fruit. Lighter, joven bottlings suit weekday meals, while reserva wines appear at family gatherings or cool-weather lunches when a hearty cut of meat is on the grill.

Medio y medio is a sparkling-still blend born in Montevideo and popularized at the historic Mercado del Puerto. The classic recipe marries a dry white wine with a sweet, floral sparkling wine (often Muscat-based). Blends are assembled fresh and served well-chilled in a flute or tulip glass. The result is lightly effervescent, gently sweet, and aromatic, with citrus blossom and stone-fruit notes. Expect an approachable 10–11% ABV.

This is a daytime celebratory drink—easy to sip with seafood platters, grilled prawns, or a simple picada. Locals order it at lunch when the market’s parrillas fire up, or as a festive opener before weekend meals. While many bodegas bottle their own versions, the ritual of sharing a carafe in the bustling port market remains the most evocative way to drink it. Summer sees the highest demand, but medio y medio also appears at year-end gatherings and casual toasts throughout the city.

Grappamiel (grappa + miel) is a distinctly Uruguayan liqueur that blends grape-pomace spirit with local honey. Producers macerate or blend clear grappa with multifloral honey, sometimes adding a short rest to integrate flavors. Depending on the producer, the liqueur lands around 20–30% ABV. The color ranges from pale gold to amber, and aromas suggest beeswax, dried herbs, chamomile, and baked apple.

Sipped chilled or over ice in a small glass, grappamiel works as both an aperitif and a digestivo. It’s a staple at winter asados and neighborhood bars, where a round may arrive at the end of a hearty meal. The drink reflects the country’s immigrant winemaking heritage and flourishing beekeeping on the plains. You’ll spot it on backbars across Montevideo and in small-town almacenes, often poured alongside coffee or a sweet dessert like flan. On cold nights, its soft sweetness and gentle heat are particularly welcome.

Uruguay’s quintessential aperitif is vermú con pomelo—sweet red or dry white vermouth lengthened with grapefruit soda, plenty of ice, and a citrus slice. Vermouths typically sit around 15% ABV, but the long pour brings the drink into the 5–7% range in the glass. Bittersweet herbal notes meet bright grapefruit pith, making it thirst-quenching without being cloying.

Locals order it in the late afternoon along the Montevideo rambla, before dinner or as the grill is warming for an asado. The preferred soda is often Paso de los Toros, a grapefruit classic named for the city where it originated. At home, pitchers appear for Sunday lunches, while bars serve single highballs garnished with orange or lemon. Pair it with olives, provoleta, or cured meats; the bracing bitterness resets the palate and eases the transition from beach day to evening meal.

Clericó is a warm-weather staple: a chilled punch of white or rosé wine mixed with chopped seasonal fruit—orange, apple, peach, and sometimes berries—plus a touch of sugar and, optionally, a splash of soda. The fruit macerates in wine for an hour or two, infusing aroma and soft sweetness. Depending on the ratio and whether soda is added, expect 6–9% ABV in the finished drink.

The profile is crisp and aromatic, with citrus oil, peach skin, and a gentle floral lift. Clericó appears at beach rentals and weekend picnics, especially along the Atlantic coast and in resort towns like Punta del Este. It’s also a fixture at year-end holidays, when the heat calls for something refreshing at crowded family tables. Served in jugs over ice, it pairs naturally with salads, grilled fish, and the lighter starters that precede a full asado.

Along Uruguay’s eastern coast, the native butiá palm yields small, fragrant orange-yellow fruit used to make licor de butiá. The traditional method macerates deseeded fruit with sugar and neutral spirit (or cane spirit), then rests the infusion until the oils and acids integrate; some producers filter lightly, others bottle a rustic, pulpy style. Bottled strength usually falls between 18–25% ABV.

The liqueur tastes tropical and tangy—think apricot, pineapple, and yogurt-like acidity—finishing with a gentle warmth. It’s closely tied to Rocha’s palm groves, celebrated at the Festival del Butiá in Castillos, where homemade versions compete and artisans sell small batches. You’ll encounter it as a cordial after seafood lunches or drizzled into a sobremesa coffee. Shops along the coast and family-run eateries carry it seasonally; inland travelers may find bottles at fairs showcasing regional produce. Served neat and well-chilled, it captures the coastal terroir in a glass.