The clink of small shot glasses cuts through the chatter of a Baku bar at dusk. The drink inside is clear, smelling faintly of anise and earth. This is raki, the spirit that anchors social life in Azerbaijan far more reliably than any wine.
Visitor feedback on the site frequently highlights the confusion that hits first-time travelers who expect Azerbaijan’s alcoholic landscape to mirror Georgia’s strong wine culture. Instead, the local palate gravitates toward spirits and beer. According to accommodation data from guest reviews, the drink most often mentioned in discussions about local favorites is not wine but rakı—sometimes spelled raki or arak—a potent anise-flavored distillate that arrives at the table alongside a plate of cheese, melon, or dried fruit.
Beer also holds a strong place. Brands like Xirdalan and Nargiz dominate the taps in Baku’s pubs and outdoor cafes along the Bulvar. Traveler reviews consistently note that the light lager style suits the humid Caspian evenings. Those looking for stronger options will find Baltika and imported European beers in most supermarkets. A review of recent guest feedback suggests that a bottle of local beer costs roughly 2 to 3 manats in a shop—much less than in a restaurant.
For the more adventurous, homemade fruit vodkas—tutovka (mulberry) and ardıc (juniper)—appear in rural areas and family-run guesthouses. Some travelers describe being offered these spirits by hosts with a toast that lasts three rounds: first for the meeting, second for the health of the family, and third for the table. The custom of toasting runs deep. Data pulled from travel discussion forums indicates that refusing a toast can be perceived as unfriendly, so a small sip is recommended.
What distinguishes the drinking culture here, based on the available data, is the blend of Soviet-era drinking habits and Turkish influence. Anise spirits dominate the south and west, while vodkas from neighboring Russia appear in the north. Even in the capital, wine is present—Azerbaijan does produce decent reds from indigenous grapes like Madrasa and Bayanshire—but these wines rarely make it onto the average local’s dinner table.
Traveler feedback on the site also points to a curious detail: many young Azerbaijanis in Baku are turning to craft cocktails and imported whiskey, especially in high-end venues near the Flame Towers. Yet the core of the drinking culture remains unchanged. One visitor wrote, “The moment you sit with locals in a small tea