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A Very Thorough Sampling Of Ethiopia’s Booze Offerings


Modified: December 28, 2023

by Rebecka Seaman



When it comes to exploring a new destination, one of the most immersive ways to experience its culture is through its food and drink. And when it comes to food travel, Ethiopia is an absolute gem. This East African country boasts a rich culinary heritage, blending flavors, spices, and cooking techniques that have been passed down through generations. But it’s not just the food that tantalizes the taste buds; Ethiopia also has a vibrant and diverse beverage scene.


From traditional drinks that have been enjoyed for centuries to modern libations inspired by global trends, there’s something for every palate. The country’s unique climate and diverse geography also give rise to a range of ingredients that are used to create these delightful concoctions.


Whether you’re a beer connoisseur, a wine enthusiast, or love exploring the world of spirits, Ethiopia has it all. And no discussion of Ethiopian beverages would be complete without mentioning the country’s love affair with coffee; it’s the birthplace of this beloved dark elixir and has its own unique spin on how it’s enjoyed.


In this article, we’ll take a deep dive into the world of Ethiopian drinks, from the traditional to the modern. So grab your glass and get ready for a virtual tour of Ethiopia’s rich boozy offerings.


Traditional Drinks

Ethiopia has a deep-rooted tradition of brewing and fermenting beverages, many of which have been enjoyed for centuries. These traditional drinks not only quench thirst but also carry cultural significance and are often shared during special occasions and social gatherings. Let’s explore some of the most popular traditional drinks in Ethiopia.

  • Tej: Tej is a honey wine and one of the most iconic traditional Ethiopian drinks. Made by fermenting honey and water with the addition of hops or gesho, a type of buckthorn leaves, it has a distinct sweet taste. Tej is traditionally served in a vase-like container called a berele, and it’s customary to share it with friends and family using a long, thin straw known as a berele straw.
  • Tella: Tella is a traditional Ethiopian beer made from fermented grains, typically barley. It has a slightly sour taste and a low alcohol content. Brewed in home kitchens or small local breweries, tella is often enjoyed during festivals and celebrations. It’s commonly poured from a clay pot called a mitad and served in small, handleless cups.
  • Areki: Areki is a strong distilled spirit commonly made from fermented fruits like grapes, apples, or bananas. It’s similar to other fruit brandies found in different parts of the world. Areki is known for its potency, and it’s often consumed in small amounts as a digestif after a meal.
  • Borde: Borde is a traditional fermented barley drink that is popular among the Oromo people of Ethiopia. It’s often brewed at home and consumed during festivals and social gatherings. Borde has a slightly sour taste and a low alcohol content, making it a refreshing beverage to enjoy in the Ethiopian heat.
  • Katikala: Katikala is a traditional Ethiopian drink made by fermenting the juice of the Ensete ventricosum plant, also known as the false banana tree. It is a thick, milky beverage with a tangy flavor. Katikala is rich in carbohydrates and is a staple drink in some regions, providing essential nutrients and hydration.

These traditional drinks not only showcase the diversity of Ethiopian brewing techniques but also reflect the country’s cultural heritage. They are an integral part of Ethiopian cuisine and offer a unique taste of the country’s history and traditions.



Tej is perhaps the most famous traditional drink in Ethiopia and holds a special place in Ethiopian culture. It is a honey wine that has been enjoyed for centuries and is often referred to as the “drink of kings.” Tej is made by fermenting a mixture of honey, water, and sometimes the addition of hops or gesho, a type of buckthorn leaves, which gives it a distinct bitter flavor.


Tej has a sweet, aromatic taste with subtle floral notes from the honey. The fermentation process can vary, resulting in different levels of sweetness and alcohol content. Traditionally, Tej is brewed and aged for several months to develop its unique flavors, and it can range from semi-sweet to very dry.


One of the iconic aspects of Tej is the way it is served. It is traditionally presented in a vase-like container called a berele. The berele is often adorned with intricate designs and carvings, showcasing the craftsmanship of Ethiopian artisans. To enjoy Tej, a long, thin straw called a berele straw is used. It is inserted into the berele, allowing the drinker to savor each sip without touching the vessel itself.


Drinking Tej is a social activity that brings people together. In Ethiopian culture, it is common for friends and family to gather around a berele and share Tej. This communal aspect of drinking Tej enhances the experience and fosters a sense of togetherness.


Tej is a refreshing drink to enjoy, especially in the warm Ethiopian climate. It is often paired with traditional dishes such as doro wat (spicy chicken stew) or kitfo (minced raw meat). The combination of the intense flavors of Ethiopian cuisine and the semi-sweet or dry nature of Tej creates a harmonious balance for the palate.


Whether you’re exploring the bustling streets of Addis Ababa or visiting rural villages, Tej is readily available. It can be found in traditional Tej houses, known as Tej bet, where it is brewed and served in a lively atmosphere. Additionally, many restaurants and bars in Ethiopia offer Tej to cater to both locals and adventurous travelers seeking an authentic taste of Ethiopian culture.


So, next time you find yourself in Ethiopia, don’t pass up the opportunity to indulge in the glorious flavors of Tej. It’s not just a drink; it’s a cultural experience that embodies the spirit and traditions of this fascinating country.



Tella is a traditional Ethiopian beer that has been enjoyed for centuries. It is a staple beverage in Ethiopian culture and holds a special place in the hearts of the Ethiopian people. Tella is made from fermented grains, typically barley, and has a slightly sour taste with a low alcohol content.


Brewing tella is a time-honored tradition that has been passed down through generations. It is often prepared in home kitchens or small local breweries, where the process involves soaking, malting, and fermenting the grains. The result is a cloudy, golden-hued beer with a distinctive flavor profile.


What sets tella apart from other beers is the brewing method. Tella is typically fermented in open containers, which allows wild yeast and bacteria to contribute to the fermentation process. This gives the beer its unique sourness and complex flavors. Unlike commercially produced beers, tella does not undergo filtration or pasteurization, preserving its rustic and natural qualities.


Tella is traditionally served in a clay pot called a mitad. The pot is often adorned with intricate designs and patterns, showcasing the craftsmanship of Ethiopian artisans. It is poured into small, handle-less cups and shared among friends and family during social gatherings and festivals.


One of the unique aspects of tella is the communal nature of its consumption. In Ethiopian culture, it is common to see people gathered around a mitad, passing around cups of tella, and engaging in lively conversations. It is a beverage that brings people together and fosters a sense of community.


Tella pairs well with a variety of Ethiopian dishes. Its refreshing and slightly tangy taste complements spicy and flavorful dishes such as doro wat (spicy chicken stew), tibs (grilled meat), and injera (a sourdough flatbread). The combination of the rich and aromatic flavors of Ethiopian cuisine with the light and crisp nature of tella creates a delightful culinary experience.


While there are variations of tella across different regions of Ethiopia, the essence of this traditional beer remains the same – a testament to the rich cultural heritage of the country. Whether you’re exploring the bustling streets of Addis Ababa or venturing into the rural villages, you’ll find tella being enjoyed by both locals and visitors alike.


So, why not raise a cup of tella and immerse yourself in the vibrant Ethiopian culture? It’s a taste of tradition that will leave you with a deeper appreciation for the country and its fascinating culinary heritage.



Areki is a strong distilled spirit that holds a prominent place in Ethiopian drinking culture. It is commonly made from fermented fruits such as grapes, apples, or bananas. Similar to other fruit brandies found in different parts of the world, Areki is known for its potent alcohol content and distinct flavors.


The process of making Areki begins with the fermentation of the chosen fruit. Once fermentation is complete, the liquid is distilled to increase its alcohol content. It is then aged in barrels or bottles for a certain period to develop its flavors and smoothness. The length of aging can vary, and some variations of Areki can be aged for several years, resulting in a more refined and complex drink.


Areki is often enjoyed in small amounts as a digestif after a meal. In Ethiopian culture, it is believed to aid in digestion and is sometimes consumed in traditional coffee ceremonies or during celebratory occasions. The strong and aromatic nature of Areki makes it a sipping drink, best enjoyed slowly and savored.


Each fruit used in the production of Areki brings its own unique taste and aroma to the spirit. Grape Areki is known for its fruity and slightly sweet notes, while apple Areki carries a distinct crispness. Banana Areki has a tropical and fragrant profile.


While Areki is widely consumed in Ethiopia, it’s important to note that it is a high-proof spirit and should be enjoyed responsibly. The strong alcohol content means that it can quickly intoxicate those who consume it in large quantities, so it’s best approached with moderation.


If you’re a spirits enthusiast or simply curious about exploring the traditional beverages of Ethiopia, tasting Areki can offer you a glimpse into the country’s rich drinking culture. You can find it in local bars, restaurants, or even through interactions with locals who may be willing to share their homemade versions infused with family traditions and secret recipes.


So, whether you prefer it straight or mixed into a cocktail, raise a glass of Areki and toast to the flavors and traditions of Ethiopia. It’s an opportunity to appreciate the craftsmanship and historical significance of this traditional spirit.



Borde is a traditional fermented barley drink that holds a special place in the culture of Ethiopia, particularly among the Oromo people. It is a popular beverage enjoyed during festivals, social gatherings, and everyday life. Borde is known for its slightly sour taste and low alcohol content, making it a refreshing and hydrating drink.


Preparing Borde starts with steeping whole barley grains in water for a period of time to facilitate the sprouting process. The sprouted grains are then dried, ground, and mixed with water to create a thick porridge-like consistency known as the “base.” The base is left to ferment naturally for a period of time, during which lactic acid bacteria develop, giving Borde its characteristic sourness.


Borde is typically served at room temperature and consumed in a communal setting. It is traditionally poured into a large earthenware pot known as a siko or other locally crafted vessels. From the siko, small cups are filled and passed around among friends, family, and neighbors. This act of sharing fosters a sense of togetherness and community.


The low alcohol content of Borde makes it a popular and accessible choice for all age groups, including children and those who prefer non-alcoholic beverages. It is a versatile drink that can be enjoyed on its own or paired with traditional Ethiopian dishes. Borde’s mild sourness complements the flavors of spicy stews, grilled meats, and injera, a sourdough flatbread that is a staple in Ethiopian cuisine.


Borde is deeply ingrained in the cultural fabric of Ethiopia and is associated with festive occasions and rituals. It reflects the country’s agricultural heritage and the resourcefulness of its people in creating a refreshing and nutritious beverage from locally available ingredients.


While Borde is most commonly found among the Oromo people, you can also find it served in restaurants and bars that specialize in traditional Ethiopian cuisine. Tasting Borde provides an opportunity to experience the traditions and flavors of Ethiopia, immersing yourself in the country’s rich cultural heritage.


So, the next time you find yourself in Ethiopia, don’t miss the chance to savor a cup of Borde. Raise your glass and join in the centuries-old tradition of sharing this delightful, slightly sour barley drink with friends and family. It’s an experience that will leave you with a deeper appreciation for the cultural diversity and culinary treasures of Ethiopia.



Katikala is a traditional Ethiopian drink made from the fermented juice of the Ensete ventricosum plant, also known as the false banana tree. This unique beverage holds a significant place in Ethiopian culture, particularly among communities in the southern parts of the country where the plant is grown abundantly.


To prepare Katikala, the stalks of the Ensete ventricosum plant are cut, and the juice is extracted by squeezing or pounding the succulent stems. The juice is then left to ferment naturally, typically for several days or longer. During the fermentation process, the sugar in the juice transforms into alcohol, resulting in a tangy and slightly fizzy drink with a distinct flavor.


Katikala is often described as having a thick, milky texture with a sour and tangy taste. It is rich in carbohydrates and nutrients, making it not only a refreshing beverage but also a source of sustenance for those who consume it regularly. In some regions of Ethiopia, Katikala is considered a staple drink, providing essential hydration and nourishment.


Drinking and sharing Katikala is deeply rooted in Ethiopian traditions. It is often consumed during social gatherings, weddings, and religious ceremonies. The act of sharing Katikala strengthens community bonds and is seen as a symbol of hospitality and unity.


In some communities, Katikala is also used for medicinal purposes. It is believed to have various health benefits, such as aiding digestion and providing relief from gastric discomfort.


While Katikala may not be as widely available or known as other Ethiopian drinks, if you have the opportunity to taste it, you’ll be treated to a unique and culturally significant experience. It offers a glimpse into the traditions and agricultural practices of specific regions in Ethiopia, showcasing the diverse range of beverages found within the country.


If you’re planning to explore the southern parts of Ethiopia, particularly the regions where the Ensete ventricosum plant is cultivated, you may have the chance to witness the process of making Katikala firsthand. This immersive experience allows you to understand the cultural significance of this traditional drink and appreciate the intricate knowledge and skills passed down through generations.


So, as you embark on your Ethiopian food travel journey, be sure to seek out the opportunity to taste Katikala. It’s not just a drink; it’s a symbol of community, tradition, and the interconnectedness between people and the natural resources around them.


Modern Drinks

In addition to its rich tradition of traditional beverages, Ethiopia has also embraced modern drinking trends, offering a wide range of contemporary drinks that cater to diverse tastes and preferences. From craft beer to fine wines and artisanal spirits, Ethiopia’s modern beverage scene showcases the country’s ability to adapt to global influences while still maintaining its unique character.


Beer: Craft breweries have gained popularity in Ethiopia in recent years, offering a variety of locally brewed beers. These breweries experiment with different flavors and styles, infusing traditional Ethiopian ingredients with contemporary brewing techniques. From hoppy IPAs to smooth stouts, beer enthusiasts can explore a burgeoning craft beer scene unique to Ethiopia.


Wine: Ethiopia is also known for its wine production, particularly in the central region of the country. The country’s high-altitude vineyards provide optimal conditions for grape cultivation, resulting in terroir-driven wines with distinct flavors. Ethiopian wines range from dry and crisp whites to full-bodied reds, often showcasing indigenous grape varieties.


Spirits: Artisanal spirits have seen a rise in popularity, with local distilleries creating unique and high-quality offerings. From botanical-infused gins to small-batch vodkas and rums, these spirits incorporate local ingredients and flavors, showcasing the creativity and skill of Ethiopian distillers.


Honey Wine: While honey wine (tej) is a traditional beverage, modern versions have emerged, taking it to new heights. Craft brewers and winemakers experiment with different honey varieties, fermentation techniques, and aging methods to create complex and flavorful honey wines that appeal to contemporary palates.


Fruit Wine: Ethiopia’s abundant fruit farms have also paved the way for the production of fruit wines. From mango and pineapple to avocado and passionfruit, local winemakers use these fruits to create aromatic and tropical fruit wines that are refreshing and vibrant.


Coffee Liqueur: Given Ethiopia’s status as the birthplace of coffee, it’s no surprise that coffee liqueurs have gained popularity. Crafted from Ethiopian coffee beans, these liqueurs capture the rich and intense flavors of Ethiopian coffee, making them a delicious and indulgent treat for coffee lovers.


Herbal Liqueur: Ethiopia’s diverse flora provides an abundance of aromatic herbs and plants that are used to create unique herbal liqueurs. These liqueurs often incorporate traditional Ethiopian herbs and spices, resulting in vibrant and flavorful concoctions that are both delicious and evocative of the local culture.


Whether you’re seeking a refreshing beer, exploring the complexities of Ethiopian wine, or embracing the artistry of local spirits and liqueurs, Ethiopia’s modern drinks scene has something for every discerning palate. The fusion of traditional techniques and contemporary influences makes for a vibrant and dynamic beverage landscape that reflects the country’s spirit of innovation and celebration of its rich culinary heritage.



Beer has always been a popular choice among drinkers, and Ethiopia is no exception. The country has witnessed a rise in the craft beer movement, with local breweries offering a diverse range of beers that cater to both traditional and contemporary tastes.


Ethiopian craft breweries pride themselves on using locally sourced ingredients, paying homage to traditional brewing methods while incorporating modern techniques. This results in a unique selection of beers with distinct flavors and character.


One of the most notable styles of Ethiopian craft beer is the Ethiopian-style IPA. These beers feature a bold hop profile, often showcasing local hop varieties alongside international counterparts. With a balance between hop bitterness and tropical fruit flavors, Ethiopian IPAs provide a refreshing drinking experience suited for hop enthusiasts.


Stouts and porters are also sought-after styles in the Ethiopian craft beer scene. Craft breweries experiment with different malts and adjuncts to create rich, dark beers with flavors of chocolate, coffee, and roasted grains. These indulgent brews are ideal for those seeking a full-bodied and robust beer experience.


For those looking for a lighter option, crisp and clean lagers are readily available. These lagers offer a refreshing and easy-drinking experience, perfect for quenching your thirst on hot Ethiopian days.


When it comes to enjoying craft beer in Ethiopia, many breweries have taprooms or brewpubs where visitors can taste a variety of beers directly from the source. Here, beer lovers can engage with brewery staff, learn about the brewing process, and sample different styles to find their favorite.


In addition to the craft beer movement, mainstream beer brands have a strong presence in Ethiopia. They offer a range of traditional styles such as pale lagers and wheat beers, which are widely consumed and enjoyed by both locals and tourists.


Beer plays a significant role in Ethiopia’s social fabric, with beer bars and pubs acting as social hubs. Locals and visitors alike gather in these establishments to relax, socialize, and enjoy a glass of beer. The friendly and welcoming atmosphere creates opportunities for cultural exchange and lively conversations.


Exploring the Ethiopian craft beer scene is an exciting way to experience the country’s evolving drinking culture while supporting local businesses. Whether you’re a beer enthusiast or simply enjoy trying new flavors, the diverse selection of craft beers in Ethiopia offers an array of options to satisfy your beer cravings.


So, raise a glass of Ethiopian craft beer and celebrate the creativity, quality, and diversity of the country’s brewing industry. It’s an invitation to immerse yourself in the flavors of Ethiopia and savor the craftsmanship of Ethiopian brewers.



Ethiopia may not be the first country that comes to mind when you think of wine, but it is becoming increasingly recognized for its emerging wine industry. The country boasts high-altitude vineyards, volcanic soil, and a mild climate, creating favorable conditions for grape cultivation and producing unique and distinct Ethiopian wines.


One of the distinguishing features of Ethiopian wine is the use of indigenous grape varieties. Ethiopia is home to a rich diversity of grape species, some of which are unique to the country. These local grape varieties, such as Dugunjoch or Teffera, contribute to the distinct flavors and aromas found in Ethiopian wines.


White wines from Ethiopia are typically crisp, refreshing, and known for their vibrant acidity. They often feature flavors of tropical fruits, citrus, and floral notes. The cool climate and volcanic soils lend these wines a distinct minerality, making them a delightful choice for wine lovers seeking a unique and terroir-driven experience.


On the other hand, Ethiopian red wines are known for their boldness and complexity. They embody flavors of dark berries, spices, and earthy undertones. The high altitudes and ample sunshine help grapes to reach optimal ripeness, resulting in rich and concentrated red wines with firm tannins and impressive aging potential.


Visiting Ethiopian wineries provides a great opportunity to immerse yourself in the local wine culture. Wine tasting tours and vineyard visits allow you to witness the winemaking process firsthand, from grape harvest to fermentation and barrel aging. These experiences offer insights into the passion and craftsmanship behind Ethiopian wines.


Ethiopian wines are gaining recognition on the international stage, with a growing number of accolades and awards being bestowed upon them. The quality and uniqueness of these wines have garnered attention from wine enthusiasts and connoisseurs around the world, contributing to the global recognition of Ethiopia as a promising wine-producing region.


Whether you’re a wine aficionado looking to explore new frontiers or a curious traveler seeking an authentic taste of Ethiopia, sampling Ethiopian wines is an opportunity to discover the country’s viticultural treasures. It’s a chance to experience the flavors of Ethiopia’s high-altitude vineyards and appreciate the dedication of Ethiopian winemakers in showcasing the country’s wine potential.


So, next time you raise a glass of Ethiopian wine, savor the distinct flavors, embrace the cultural heritage, and toast to the burgeoning wine industry that Ethiopia has to offer.



When it comes to spirits, Ethiopia has a burgeoning scene that showcases the creativity and craftsmanship of local distillers. From traditional spirits with roots in Ethiopian culture to new and innovative offerings, the country has something to offer every spirit connoisseur.


Ethiopian spirits often incorporate local ingredients and traditional techniques, resulting in unique and flavorful offerings. Artisanal distilleries craft small-batch spirits, focusing on quality and attention to detail.


One notable traditional Ethiopian spirit is Arak’i. This potent spirit is made from fermented grains and has a rich history in Ethiopian culture. It is typically enjoyed in small amounts as a digestif after a meal, appreciated for its bold flavors and impact.


Ethiopia also embraces the global trends of craft spirits, including gins, vodkas, rums, and liqueurs. Distilleries use locally sourced botanicals, fruits, and grains to create spirits with distinctive Ethiopian characteristics.


Artisanal gins incorporate Ethiopian botanicals such as juniper, coriander, cardamom, and other locally grown herbs and spices. These gins offer unique flavor profiles that reflect the country’s rich biodiversity and cultural heritage.


Vodkas made in Ethiopia showcase the quality of the local grains, resulting in smooth and clean-tasting spirits. Distillers utilize traditional distillation methods to produce vodka, creating a spirit that can be enjoyed both neat and in cocktails.


Ethiopian rum is another rising star in the spirits scene. Made from molasses or sugarcane juice, Ethiopian rum offers a wide range of flavors and styles, from light and fruity to dark and complex. These rums are crafted with precision and aged to develop rich flavors and smooth textures.


As for liqueurs, Ethiopia’s strong coffee culture has inspired the creation of coffee liqueurs that capture the essence and intensity of Ethiopian coffee. These liqueurs offer a delightful blend of deep coffee flavors and bold sweetness, making them a perfect choice for coffee enthusiasts.


Exploring the Ethiopian spirits scene allows you to discover the country’s rich cultural heritage and its innovative approach to craft distilling. You can visit distilleries and tasting rooms to learn about the production processes, experience the unique flavors, and witness the passion of Ethiopian distillers.


So, whether you’re enjoying a traditional Ethiopian spirit or sipping on a craft gin infused with local botanicals, raising a glass of Ethiopian spirits provides a taste of the country’s creativity and commitment to producing exceptional libations.


Honey Wine

In Ethiopia, honey wine, also known as “tej,” holds a cherished place in the country’s drinking culture. Tej is a traditional alcoholic beverage made from the fermentation of honey, water, and sometimes the addition of hops or gesho, a type of buckthorn leaves. It is a delightful and unique drink that offers a taste of Ethiopia’s long-standing tradition of fermenting honey.


One of the defining characteristics of tej is its sweet and aromatic nature, reflecting the flavors and fragrances of the honey used in its production. The different types of honey, derived from various flowers and regions, contribute to the diverse flavors found in tej. Some honey wines have a lighter and more floral profile, while others have a richer and more robust taste.


To create tej, the honey is mixed with water and boiled to dissolve it completely. Once cooled, yeast or a portion of previously fermented tej is added to initiate the fermentation process. The concoction is left to ferment for a period ranging from a few days to several months, during which the sugars in the honey are transformed into alcohol.


When it comes to serving tej, tradition plays a significant role. Tej is typically presented in a vase-like container called a “berele” that showcases the craftsmanship of Ethiopian artisans. The berele is often decorated with intricate designs and carvings that add to the aesthetic appeal of the drinking experience.


When enjoying tej, a long, thin straw called a “berele straw” is used. The straw is inserted into the berele, allowing the drinker to sample the tej without coming into direct contact with the vessel itself. This unique custom adds a touch of elegance and ceremony to the act of drinking tej.


Tej is enjoyed on various occasions, ranging from informal gatherings to special celebrations. It pairs wonderfully with a variety of Ethiopian dishes, complementing the flavors of spicy stews, grilled meats, and the unique sourness of injera, a sourdough flatbread that is a staple in Ethiopian cuisine.


While tej has deep cultural roots and is rooted in tradition, there has also been a resurgence of craft versions of honey wine in Ethiopia. Craft brewers experiment with different types of honey and aging techniques to create modern interpretations of tej, infusing new flavors and dimensions into this centuries-old beverage.


Tasting tej is not only an exploration of flavors but also an invitation to experience Ethiopia’s rich history and cultural heritage. Whether you’re sipping on a traditional tej made by local artisans or sampling a craft version from a modern brewery, each glass offers a glimpse into the time-honored art of fermenting honey and the distinct flavors that define Ethiopian honey wine.


Fruit Wine

Ethiopia’s bountiful fruit farms and diverse agricultural landscape have given rise to a flourishing fruit wine industry. Crafted from a variety of locally grown fruits, Ethiopian fruit wines offer a delightful and vibrant alternative to traditional grape wines.


One of the advantages of Ethiopian fruit wines is their ability to capture the essence of the country’s tropical climate and rich biodiversity. Mangoes, pineapples, avocados, passion fruits, and other flavorful fruits are carefully selected and transformed into delicious and aromatic wines.


Each fruit wine carries its own unique characteristics. Mango wines bring forth the luscious sweetness and tangy flavors of the tropical fruit, while pineapple wines offer a refreshing burst of tropical acidity. Avocado wines unveil their creamy texture and earthy notes, and passion fruit wines dazzle with their intense tropical aroma.


Producing fruit wine involves extracting the juice from the chosen fruit, fermenting it with yeast, and allowing the sugars to convert into alcohol. The fermentation process can vary depending on the fruit and desired flavor profile, resulting in wines with varying levels of sweetness, acidity, and fruit intensity.


Ethiopian fruit wines are often enjoyed chilled, allowing their bright and fruity flavors to shine. They are a popular choice for casual gatherings, picnics, and social celebrations. These wines pair well with a wide range of dishes, from spicy Ethiopian stews to light salads and seafood.


Exploring the world of Ethiopian fruit wines provides a fantastic opportunity to experience the country’s rich agricultural heritage and the creativity of local winemakers. Many wineries and tasting rooms offer visitors the chance to sample a variety of fruit wines, learn about the winemaking process, and gain insights into the flavors and agricultural practices of Ethiopia.


Whether you’re a wine enthusiast seeking new and exciting flavors or simply looking to enjoy a refreshing and tropical libation, Ethiopian fruit wines offer a delicious taste of the country’s abundant fruit harvests and the craftmanship of its winemakers.


So, raise a glass of Ethiopian fruit wine and savor the burst of flavors that exemplify the natural abundance and diversity of Ethiopia’s fruit-growing regions. It’s an opportunity to embrace the tropical splendor of the country and experience a different facet of Ethiopian winemaking.


Coffee Liqueur

Ethiopia’s deep-rooted coffee culture and its status as the birthplace of coffee make it a natural fit for the production of coffee liqueur. This delightful spirit captures the essence of Ethiopian coffee, infusing it with sweetness and complexity to create a truly indulgent beverage.


What sets Ethiopian coffee liqueur apart is the quality and distinct flavors of Ethiopian coffee beans. The finest Arabica coffee beans, often sourced from regions such as Sidamo, Yirgacheffe, or Harrar, are carefully selected for their exceptional flavor profiles. These beans are then infused or blended with a mixture of sugar and alcohol, resulting in a rich, aromatic, and deeply flavored liqueur.


Each sip of Ethiopian coffee liqueur offers a sensory journey through the world of coffee. The intense and robust flavors of dark chocolate, caramel, and roasted nuts combine with the natural sweetness and acidity of Ethiopian coffee, creating a harmonious and indulgent experience.


Ethiopian coffee liqueur is best enjoyed on its own, over ice, or in cocktails. Its versatility allows mixologists and home bartenders to get creative, adding depth and complexity to classic cocktails or crafting innovative coffee-flavored libations.


Sampling Ethiopian coffee liqueur is like taking a voyage to the heart of Ethiopian coffee. It allows you to appreciate the craftsmanship of Ethiopian coffee producers and the dedication to preserving the flavors and heritage of this beloved beverage.


When in Ethiopia, you can visit local coffee farms or specialty coffee shops to learn about the coffee liqueur-making process and witness traditional Ethiopian coffee ceremonies. This immersive experience provides insights into Ethiopian coffee traditions and the cultural significance of coffee in the country.


So, whether you’re a coffee aficionado or simply appreciate the indulgence of a fine liqueur, sip on Ethiopian coffee liqueur and savor the rich and complex flavors that showcase the country’s mastery of coffee production and its cultural bond with this beloved beverage.


Herbal Liqueur

Ethiopia’s diverse flora and rich botanical heritage have paved the way for the production of unique and flavorful herbal liqueurs. Crafted from a variety of locally sourced herbs, spices, and plants, Ethiopian herbal liqueurs showcase the country’s rich biodiversity and its traditional use of botanicals in culinary and medicinal practices.


One of the standout qualities of Ethiopian herbal liqueurs is their distinctive flavor profiles. These liqueurs can feature a variety of aromatic herbs such as basil, rosemary, thyme, and sage, as well as traditional Ethiopian spices like cardamom, cloves, and cinnamon. The combination of these carefully selected ingredients creates complex and fragrant liqueurs that are both refreshing and nuanced.


Ethiopian herbal liqueurs not only offer a delightful drinking experience but are also deeply rooted in Ethiopian culture. Locally known as “Makina”, these liqueurs are often enjoyed as an aperitif or a digestive, appreciated for their herbal infusion and potential health benefits. The traditional use of herbs for their medicinal properties adds an extra layer of appreciation for these liqueurs.


Whether enjoyed neat, on the rocks, or mixed in cocktails, Ethiopian herbal liqueurs bring a unique twist to the world of spirits. They are versatile in their application, lending themselves to both traditional and creative new drinks.


Visiting Ethiopia offers a wonderful opportunity to explore the world of herbal liqueurs firsthand. Craft distilleries and local markets provide insights into the traditional practices of herb selection and liqueur making. Tasting rooms and bars offer the chance to experience the flavors and aromas of Ethiopian herbal liqueurs while immersing yourself in the country’s vibrant drinking culture.


Sampling Ethiopian herbal liqueur is not only a gustatory adventure but also a chance to appreciate the country’s rich botanical heritage and the knowledge passed down through generations. Each sip offers a taste of Ethiopia’s vibrant flora and the cultural traditions that surround the use of herbs.


So, raise a glass of Ethiopian herbal liqueur and let the flavors transport you to the fragrant landscapes and bountiful biodiversity of Ethiopia. It’s an opportunity to embrace the ancient wisdom and cultural significance of herbal remedies, woven into a delightful and aromatic drinking experience.



Exploring the world of Ethiopian beverages is a captivating journey that immerses you in the country’s vibrant culture, diverse flavors, and rich traditions. From traditional drinks that have been enjoyed for centuries to modern libations crafted with ingenuity, Ethiopia offers a wide spectrum of beverages that cater to every palate and preference.


The traditional drinks of Ethiopia, such as tej, tella, areki, borde, and katikala, provide a glimpse into the historical and cultural fabric of the country. These beverages are not just refreshing and flavorful, but also carry profound meaning and are often shared during special occasions, fostering a sense of community and togetherness.


At the same time, Ethiopia has embraced modern trends in the beverage world, with craft breweries producing a diverse range of beer styles, wineries producing terroir-driven wines, and distilleries crafting unique spirits and liqueurs infused with local botanicals and flavors.


Throughout Ethiopia, the love for coffee is palpable, whether enjoyed traditionally in a coffee ceremony or infused into spirits and liqueurs. This cherished dark elixir is deeply ingrained in Ethiopian culture and showcases the country’s historical significance as the birthplace of coffee.


Exploring the rich and diverse world of Ethiopian beverages provides a deeper understanding of the country’s traditions, flavors, and agricultural heritage. It opens a gateway to experiencing the warmth and hospitality of the Ethiopian people and becoming a part of their vibrant drinking culture.


So, whether you find yourself sipping a glass of tej in a traditional Tej bet, enjoying a craft beer at a bustling brewery, delighting in the rich flavors of Ethiopian wine, or experiencing the aromatic allure of herbal liqueurs, let the beverages of Ethiopia transport you on a sumptuous and engaging journey that showcases the uniqueness and charm of this incredible country.