In Armenia, the art of beverage consumption is deeply woven into the cultural fabric of everyday life. The country holds a deep appreciation for its traditional drinks, each of which tells a story of regional pride, age-old customs, and natural bounty. Among the most cherished non-alcoholic refreshments are local mineral waters—most notably Jermuk—as well as matsun, a fermented dairy drink closely resembling kefir. After indulging in a hearty Armenian feast, locals often turn to a strong cup of surch—the Armenian version of coffee—to round out the meal. As for alcoholic beverages, nothing is more iconic than Armenian cognac, made from select grape varieties cultivated in the fertile Ararat Valley. Alongside this prized spirit, Armenia also boasts a variety of traditional alcoholic drinks, including mulberry vodka known as Artsakh and a selection of robust, character-rich wines.
No conversation about Armenia’s cultural heritage would be complete without a nod to its world-famous cognac. Armenian brandy gained international acclaim as early as 1900 when the Yerevan Wine & Brandy Factory—also known historically as the Shustov Factory—was granted the rare distinction of using the term “cognac,” a title typically reserved for French producers. This honor marked a milestone for Armenian craftsmanship on the global stage. Today, six grape varieties are grown specifically for cognac production, including the internationally recognized Georgian rkatsiteli. Armenian cognac is categorized into three primary types: standard, vintage, and collection-grade, each defined by the aging process and technique used in maturing the spirit. The most esteemed are the collection cognacs, made by aging high-quality vintage batches even further. Among the most renowned Armenian cognac brands are Ararat, Great Valley, Mané, and Armenika, each celebrated for its distinct character and elegance.
Armenia’s unique climate and terroir also lend themselves to the production of exceptional dessert and fortified “sherry-style” wines. The grapes grown in the region naturally accumulate high sugar content, resulting in wines that are bold, full-bodied, and high in alcohol content. The Ararat-Trust wine center, carved into a rock-walled gorge, serves not only as a production facility but also as a wine museum, housing an extraordinary collection of over three thousand wine varieties, some aged for several centuries. Outside of Armenia, such grand-scale wine repositories are found only in France and Italy, underscoring the country’s status as a rising force in the world of fine winemaking.
Beyond its celebrated cognac, Armenia offers another exceptional spirit: Artsakh vodka. Originating from the mountainous region of Nagorno-Karabakh, this potent drink is distilled from white mulberries and stands as one of the nation’s most unique alcoholic offerings. Produced similarly to classic berry brandies, Artsakh vodka incorporates local techniques developed to suit the distinct properties of the regional fruit. The distillation process takes place in small copper stills, lending a unique aroma and subtle complexity to the final product.
Over time, the variety of ingredients used in Artsakh vodka has expanded to include Spanish broom, cornelian cherry, grape, apricot, and plum. Despite its high alcohol content, traditional mulberry vodka remains smooth and mild on the palate, with a gentle fruit flavor and no harsh alcohol scent, making it surprisingly easy to drink. Armenian tradition holds that when consumed in moderation, this drink can have beneficial effects on heart health and metabolism. Responsible drinking is the norm in Armenian culture, and interestingly, the Armenian language has no exact word for “hangover,” a reflection of its approach to alcohol as something to be savored, not abused.
Among Armenia’s most commonly consumed traditional beverages is matsun, a fermented dairy drink revered for both its health benefits and its cultural significance. Made predominantly from sheep’s milk, matsun is a daily staple and a deeply respected element of Armenian dietary life. Its cooling, thirst-quenching properties and probiotic richness make it ideal for consumption throughout the year.
Matsun holds a special place during traditional celebrations like Armenian Shrovetide, when it is often served with sweet rice pudding known as katnov. A notable variation, kamats-matsun, is aged for about a week before being strained through cloth—typically in a linen bag—resulting in a thicker, creamier texture and a delicate sour flavor. Both forms are enjoyed as beverages and are also widely used in Armenian cooking—for instance, in salad dressings and cold soups—demonstrating their versatility in the culinary arts.
Among Armenia’s iconic native beverages is Jermuk mineral water, sourced from ancient springs in the Jermuk region. This naturally carbonated water is bottled in both glass and plastic containers and has long been esteemed for its therapeutic properties. Rich in minerals, Jermuk water is recommended for individuals suffering from digestive disorders such as gastritis and ulcers, as well as metabolic conditions like diabetes. It’s also said to alleviate symptoms of nervous disorders and depression. Chemically, Jermuk waters closely resemble those found in the renowned European spa towns of Karlovy Vary (Czech Republic) and Zheleznovodsk (Russia), further cementing their reputation as waters of wellness.
Coffee occupies a cherished spot in Armenian culture. Brewed in the traditional a la Turc style, Armenian coffee is prepared in small pots—often over embers or hot sand—to produce a strong, concentrated beverage with a signature foam on top. It is typically served in small cups alongside a glass of cold water, which helps cleanse the palate and offset the bitterness of the brew.
Tea, in contrast, is less prevalent in daily Armenian life but holds a niche appeal, especially during the colder months. Rather than relying on imported varieties, Armenians prefer herbal infusions crafted from local dried plants such as thyme, mint, and hypericum (St. John’s Wort). These herbal teas are often enhanced with warming spices like cinnamon, cloves, and ginger, and sweetened with sugar. Consumed mostly for comfort and wellness, especially during illness or the winter season, these infusions are as much medicinal as they are enjoyable.
