David Sarajishvili - Country of Liquid Sun
Friday, April 24
David Sarajishvili, as a businessman, Maecenas and public figure, is an outstanding phenomenon in the history of Georgia.
David Sarajishvili, who had wide range of interests and goals from his youth, left Tbilisi for St.Petersburg after graduation from the Hacke Boarding School and Gymnasium No. 1. In 1866, he enrolled in the Faculty of Natural Sciences of St. Petersburg University and, after one year, continued his education at the Faculty of Chemistry at Munich University. In 1871, he was awarded the degree of Doctor.
Up until the year 1878, Sarajishvili studied agricultural sciences in Germany. Between 1878-1879, he visited France in order to study wine making and the production of strong alcoholic beverages. After returning from France, he intended to work in the sphere of agriculture but became engaged in vodka production. Although the mass production of vodka and cognac began in Georgia from 1850-1860s, the products of various producers were of low quality and production technologies were primitive.
David Sarajishvili purchased a vodka factory and launched the production of high quality alcoholic beverages. He was aware that Georgia vine varieties, with their organic properties and chemical composition, were close to the French von Blanc and Colombard grapes from which French cognacs were produced.
From the Sarajishvili's family estate, peasants delivered grapes by horse-drawn carriages to the Tbilisi rectification factory, located on Olga Street (currently Merab Kostava Street) for processing and making the cognac spirits. Sarajishvili started producing cognac spirits and their cask-aging using French technology. Anton Jurde, a famous specialist from the Cognac Department in France, was invited by Sarajishvili to provide assistance.
Sarajishvili's alcohol factory was opened on 1 September 1884, at the premises on Olga Street in Tbilisi. It underwent modernisation in 1886 and 1892 which led to the increase in the production of high quality cognac spirits by 40 times.
Sarajishvili was careful to keep the cognac spirits separately, grouped according to their places of distillation, for the purpose of observation and their further adequate usage so as to prevent the mixing of the ethyl alcohols. In addition to the wines obtained from his own vineyards, he also purchased raw materials of alcohols from other large producers. Agreements with the winemakers were made in advance: Sarajishvili used to buy only those wines which were made without grape skins. The blending of cognacs and liqueurs in his factories was done by the French professionals, Jurde and Burdon.
Sarajishvili made the first step in the creation of a Russian cognac production technology. In 1889, at the session of a technical commission, he was first who spoke about the technological novelty permitting the reduction of the strength of the cognac alcohols through the addition of sugar syrup and distilled water. From 1890, therefore, the strength of Russian cognac was decreased from 55% to 45% and the addition of 1.5% sugar and distilled water was allowed. In this way, the method of production of Russian cognac approximated the French techniques.
In 1884, the firm Sarajishvili and Partners was established. After one year, together with his father-in-law, Ivane Porakishvili, Sarajishvili purchased the vodka factory located on 4.5 versts from Vladikavkaz and began production.
In 1902, the firm launched a new business involving trade in Kakhetian wine. Sarajishvili was engaged in wine production quite seriously which was further evidenced by the fact that he ordered a great number of American vines from France through the Imperial Agricultural Society of Caucasus for planting in large vineyards in Kvareli.
In addition to vodka production, Sarajishvili was interested in other business as well; specifically, the breeding of the bulls and pigs for market. At the time, only Georgians were employed in this business. In 1902, the public was informed about the intention of the meat shop commission to purchase 2,000 of cattle for slaughtering annually.
Sarajishvili was so charmed by the beauty of Caucasian goats that he placed a sculpture in their image in the yard of his house. The sculpture was made by Iakob Nikoladze and was placed at the office of Sarajishvili and Partners located on Olga Street, as well. Moreover, Sarajishvili also had a wall clock prepared by the French clock makers with the emblem of the Caucasian goat. It is not surprising, therefore, that the emblem of Sarajishvili's firm is s a Caucasian goat on a rock.
In 1889-1913, cognacs and other alcoholic beverages produced by Sarajishvili's firm were awarded prizes at international and all Russian exhibitions and fairs with 11 gold, 2 silver and 1 bronze medals. His firm held a special place as well at the Caucasian Exhibition held in Tbilisi at the Mushtaidi Park .
In 1902, David Sarajishvili was awarded the title of Commercial Advisor for his contribution to development of alcoholic beverages. In 1913, his firm received the special title of Supplier of the Court of His Imperial Majesty.
The famous Caucasian Shashlik restaurant was located in the cellar of a building in the centre of Moscow, on Tver Street in front of Central Telegraph building. The owners served fine shashlik (grilled meat on skewers) together with stewed Spanish onions, velvety Mukuzani and a gentle and pleasant Geor- gian cognac which was produced in Tbilisi. Every evening, a young dancer performed the Lekuri dance with twelve daggers for which he was awarded the first prize at the international competition of the folk dancers in London in 1935. Diplomats and foreign guests visited this restaurant not only to taste the fine food and Mukuzani or Georgian cognac but also to see this dance performance as well.
David Sarajishvili initiated the production of cognac not only in Tbilisi but in Transcaucasus and Russia as well. He was the originator of an absolutely new production and he gained a market for his products and provided permanent subsistence to thousands of people. He became very wealthy through the expansion of his business and the sale of his products and emerged as one of the most successful Georgian businessmen. With his knowledge and skills, he turned the property inherited from his father into millions and bequeathed this great wealth, which was gained by fair means, to Georgia.
Many of the strong alcoholic beverages produced by Sarajishvili's firm are popular even now - cherry, apricot, raspberry, rose, black currant and pepper vodkas, peach and apricot liqueurs, Jamaican rum, Swiss Absinthe, tarragon and quinine beverages, amongst them.
Sarajishvili's firm existed until 1916 when David's his wife, Ekaterine Sarajishvili, died. (Porakishvili was her maiden name). Afterwards, upon the basis of the firm, the so-called D. Z. Sarajishvili Partnership was established which operated to the end of 1919.
David Sarajishvili's work was not vain. Georgian cognac production, which was created by him and based upon his vast experience, has had many achievements. Fortunately, there are some very old cognacs which are stored in the cellars of company David Sarajishvili and Eniseli. This repository is indeed unique as it is hardly imaginable that cognac alcohol, made in 1893 would be still are still available as a legacy in the form of this legacy of David Sarajishvili.
