What People Drink in Yerevan: 6 Traditional Beverages That Shape a City

Set on the Ararat Plain and ringed by volcanic highlands, Yerevan drinks reflect a climate of hot, dry summers and crisp winters. Grapevines, apricots, mulberries, and pomegranates thrive here, shaping what fills the glass as much as what fills the markets.

Centuries of winemaking meet Soviet-era industry and a new wave of small producers. The city’s toasts—kenats’t, “to life”—anchor rituals from summer khorovats evenings to dawn khash breakfasts, where spirits, wines, and beer each have their moment.

Armenian brandy (often called konyak locally) is Yerevan’s signature spirit, distilled from local white grapes such as Kangun and Rkatsiteli, then aged in Caucasian oak. The Yerevan Brandy Company opened in 1887; under later ownership its brandies won major awards at the 1900 Paris Exposition, cementing international renown. Production follows a Cognac-like model: base wines are double-distilled in copper pot stills, then matured for years—sometimes decades—in oak, where evaporation is poetically called the “angels’ share.” Bottlings typically sit at 40% ABV, with special releases higher. Expect aromas of dried apricot, vanilla, walnut, and baking spice, with a supple, toffee-edged finish. In Yerevan it is sipped neat after dinner, raised in formal toasts at weddings and New Year gatherings, or paired with dark chocolate and coffee. Visitors can tour the brandy aging cellars and museum overlooking the Hrazdan River, but you’ll find it citywide in lounge bars and classic restaurants, where servers often present age-statement tiers that range from approachable blends to venerable, mahogany-hued reserves.

Oghi (also spelled oghi/oghi, and sometimes aragh) is the umbrella term for Armenia’s homemade and artisanal fruit distillates. Distillers use whatever the season gives: mulberries for tut oghi, apricots, grapes, cornelian cherry, even pears. The process is typically rustic—fermented fruit or pomace goes into a copper pot still, often distilled twice for purity. Some versions rest in inert glass; mulberry spirits may see brief aging in mulberry-wood casks that lend a pale straw tone. Alcohol strength ranges widely, commonly 45–60% ABV. Flavors vary by fruit: mulberry is silky and honeyed; apricot can show floral tones and a whisper of almond from the pits; grape-based oghi is drier and grappa-like. Culturally, oghi is the shot glass of choice at winter khash breakfasts—a rich, gelatinous soup served at dawn—where ritual toasts pace the meal. In Yerevan, you’ll encounter oghi in traditional restaurants and family-run eateries; it appears at village-style feasts, summer barbecues, and on holiday tables, taken neat, chilled, and often accompanied by pickles, garlic greens, and lavash.

Areni (often called Areni Noir) is Armenia’s flagship red grape, grown mainly in Vayots Dzor at elevations that keep acidity bright and aromatics lifted. Nearby, the Areni-1 cave complex revealed a 6th-millennium BCE winemaking site, underscoring how deep the region’s wine roots run. Modern Areni reds are usually fermented in stainless steel, sometimes with partial oak aging to add structure; alcohol generally lands at 12.5–14% ABV. The style leans toward red cherry, sour plum, dried rose, and a peppery, herbal edge, with fine tannins and a juicy mid-palate—excellent with lamb khorovats or tolma. In Yerevan, Areni pours by the glass along Saryan Street’s wine bars and in contemporary bistros citywide, where sommeliers often suggest serving slightly cool during summer heat. It’s a versatile, food-friendly red that suits the city’s casual, shared-plate dining culture as much as more formal meals. For an informative tasting, compare stainless-steel expressions with lightly oaked versions; the contrast shows how Areni’s delicate fruit gains depth without losing its mountain-fresh profile.

Voskehat—“golden berry”—is an indigenous white grape that shines in skin-contact and amphora (karas) wines. Armenia’s clay karases, akin to Georgian qvevri, allow long macerations that produce amber/orange wines with texture and gentle tannin. Many producers ferment with native yeasts, sometimes partially burying vessels to stabilize temperature. Alcohol typically sits at 12–13.5% ABV. Expect aromas of quince, dried apricot, orange zest, black tea, and mountain herbs, with a savory, slightly resinous grip on the finish. The approach revives pre-industrial techniques suited to a continental climate and volcanic soils, yielding wines that pair beautifully with Yerevan tables: herb-laden cheeses, pickled greens, pumpkin-stuffed ghapama, and grilled trout. You’ll find karas-aged Voskehat in natural wine bars and at curated tastings that spotlight Armenia’s amphora revival. While stainless-steel Voskehat shows citrus and blossom, the amber style adds depth, spice, and structure—ideal for slow meals and extended toasts. Many locals pour it when hosting guests from abroad, as a succinct, delicious primer to the country’s ancient-yet-modern wine identity.

Pomegranates thrive in the heat of the Ararat Plain, and Armenian producers ferment the juice into distinctive fruit wines. Styles range from dry to semi-sweet; fermentation is usually in stainless steel to preserve aromatics, with alcohol around 10–13% ABV. Expect vivid acidity, gentle tannic bite from seeds, and flavors of cranberry, hibiscus, rose petal, and pomegranate molasses in sweeter examples. While not a grape wine, it’s a staple on festive tables—New Year’s, weddings, and autumn harvest celebrations—served slightly chilled as an aperitif or with desserts like gata and walnut pastries. In Yerevan, pomegranate wine appears on restaurant lists that highlight local produce and at tasting rooms where staff explain how fruit selection and pressing affect tannin and color. It pairs well with salty cheeses and spiced meats, making it a flexible option for mixed platters. For travelers, it’s a gateway into Armenia’s broader fruit-based traditions—from preserves to distillates—and a bottle many take home as a flavorful, ruby-hued souvenir of the city.

Beer in Yerevan spans classic lagers to a growing craft scene. The Beer of Yerevan brewery, known for Kilikia, continues a Soviet-era tradition of crisp pale lagers brewed from barley malt, hops, and soft local water. Kilikia typically sits around 4.6–5% ABV, with a clean, bready palate and moderate bitterness—built for hot summer evenings on café terraces. In recent years, craft breweries and taprooms have introduced IPAs, wheat beers, and stouts, adding freshness to a market long dominated by light lager. Look for rotating taps in central bars and brewpubs that pair pints with khorovats, lahmajoun, and sunflower seeds. Beer accompanies casual gatherings, football matches, and street festivals; it’s often the first round before brandy or wine toasts take over. While Armenia is a wine-and-brandy country at heart, Yerevan’s beer culture is local, social, and seasonal—best enjoyed outdoors from late spring through early autumn, when the city’s dry heat makes a cold half-liter as traditional as anything poured from a bottle.