The drink is made from grape chacha, using the traditional Georgian method, which originates from Kakheti. According to the classical method, grape chacha is stored in a jug during the winter with wine, and in the spring it is removed from the jug and distilled, earlier in a stone vessel, and now in a copper vessel. After the chacha is distilled, it is planted on freshly picked tarragon leaves for six months, which gives it a green color and a gentle menthol aroma. It is recommended to drink it cold.