What People Drink in Casablanca: 6 Traditional Alcoholic Beverages

Casablanca’s drinking culture reflects its Atlantic port identity: cosmopolitan, discreet, and shaped by trade winds that cool nearby vineyards. Alcohol is legal yet regulated, most commonly served in licensed hotels, restaurants, and bars that cater to travelers and a local urban crowd.

French-era viticulture, Jewish Moroccan traditions, and contemporary hospitality intersect here. Expect an apéritif before seafood on the Corniche, a glass of coastal wine with brochettes, or a local lager after work—always mindful of cultural norms and seasonal rhythms such as Ramadan.

Mahia is Morocco’s indigenous spirit, a clear eau-de-vie traditionally distilled from fermented figs—sometimes dates or grapes—and often lightly perfumed with anise. Produced in small copper alembics, it is typically double-distilled to capture clean, fruit-forward aromas and a dry finish. Bottled strength ranges from about 40% to 60% ABV, making it firmly a sipping spirit. On the nose, expect dried fig, fennel seed, and peppery warmth; on the palate, mahia is lean rather than sweet, with a persistent, herbaceous edge.

Historically associated with Jewish communities across Morocco, mahia migrated to Casablanca in the 20th century as the city grew into a commercial hub. It appears at family gatherings and festive meals, and today you may find it neat in small glasses at licensed lounges or referenced in craft cocktails that nod to heritage. In Casablanca, ask knowledgeable bartenders or specialized bottle shops; availability can be sporadic because many batches remain artisanal. Best enjoyed as a contemplative pour after dinner or with briny starters—its dry, aromatic profile complements olives, almonds, and spice-laced salads.

Vin gris is a pale, almost silver-pink style of rosé made by gently pressing red grapes—often Cinsault, Grenache, or Mourvèdre—then fermenting the lightly colored juice like a white wine. In the coastal zones near Casablanca, notably the Zenata and Benslimane appellations, ocean breezes temper summer heat, preserving acidity. Modern producers favor stainless steel and cool fermentations to emphasize citrus and red-berry clarity. Expect 12–13% ABV, a whisper of strawberry and grapefruit zest, and a saline snap that feels tailor-made for the seaside.

Culturally, vin gris carries echoes of the French protectorate while remaining distinctly Moroccan in its food pairings. In Casablanca, it’s a classic order at terrace restaurants along the Corniche, where it accompanies fried sardines, oysters, and grilled calamari. Locals and visitors alike drink it well-chilled at lunch or sunset, when the Atlantic light softens and the city settles into the evening. If you prefer fruitier expressions, look for bottles sourced from slightly warmer inland plots; for crisp, mineral versions, prioritize vineyards closest to the coast and recent-vintage releases.

East of Casablanca, the Zenata AOG spreads across coastal plains where limestone and sandy soils, plus steady Atlantic winds, shape supple, aromatic reds. Blends often include old-vine Carignan and Cinsault alongside Syrah and Grenache. Winemaking ranges from concrete or stainless steel to partial oak aging, aiming for freshness rather than heaviness. Typical ABV falls between 13% and 14.5%. Aromas lean to plum, blackberry, and cracked pepper, with herbal notes from the garrigue-like scrub that dots the landscape.

These reds mirror Casablanca’s cuisine—uncomplicated yet flavorful. They pair naturally with mechoui (slow-roasted lamb), cumin-dusted brochettes, and tagines featuring prunes or olives. In the city’s bistros and hotel bars, Zenata bottles are reliable by-the-glass options that offer regional character without sticker shock. Order them in the early evening as an apéritif companion or later with dinner; served slightly cool in summer, they showcase the region’s balance. For structure and spice, seek Syrah-forward blends; for juicier, easygoing drinking, choose Carignan-based cuvées with minimal oak.

The Benslimane AOG, inland but still under Atlantic influence, is known for bright whites and delicate rosés that thrive on cool nights and well-drained soils. Chardonnay and Sauvignon blanc are common for whites, sometimes joined by heritage varieties like Clairette. Winemakers prioritize clean, temperature-controlled fermentations to preserve aromatics; many wines see no oak. Expect 12–13% ABV, scents of lemon rind, green apple, and fresh herbs, and a palate that favors crisp lines over heft.

In Casablanca, these bottles are staples with fish tagines, chermoula-marinated bream, and salads lit by preserved lemon. Rosés from Benslimane skew pale and dry, more gastronomic than fruity, and perform well as a midday refresher. Their reliability has made them fixtures on hotel lists and seafood houses, where steady demand rewards consistent, uncluttered winemaking. Order a glass for lunch on a warm day—its bright acidity will reset your palate between bites of grilled sardines, kefta, or blistered peppers—and keep a bottle on ice if your meal stretches into the afternoon.

Brewed by Société des Brasseries du Maroc, Casablanca is the city’s signature premium lager and a common sight in licensed bars and restaurants. It’s a classic European-style pale lager brewed from barley malt with a clean, bottom-fermenting yeast profile. At about 5% ABV, it aims for balance: gentle cereal sweetness, floral-to-spicy hop notes, and a crisp, quick finish that suits hot afternoons. Poured bright gold with a steady head, it is straightforward and refreshing rather than hop-forward.

Casablanca lager fits the city’s rhythm—informal apéritifs, football on TV, and uncomplicated food. You’ll encounter it in hotel lounges, modern gastropubs, and casual spots near the Corniche. It pairs well with fried seafood, pizzas, and cumin-heavy brochettes; served ice-cold, it’s a natural order from late afternoon into the evening. Keep in mind Morocco’s regulations: alcohol service occurs in licensed venues, and availability may be limited during religious holidays and at certain hours. If you want local without the fuss, this namesake beer is the easiest starting point.

Flag Spéciale, also from Société des Brasseries du Maroc, is the country’s longtime pilsner standby. With an ABV typically around 5.2%, it pours pale straw and leans on a clean malt base, moderate carbonation, and restrained bitterness. The flavor profile is textbook: grainy malt, a touch of corn sweetness in some batches, and light hops that keep the finish tidy. Aromatics stay minimal by design, making it an all-occasion lager that doesn’t compete with food.

In Casablanca, Flag Spéciale is ubiquitous—on draft in licensed cafés, in bottles at hotel bars, and at restaurants serving grilled meats and mezze. It’s the post-work order when you want something familiar, cold, and consistent. Drink it with kefta, merguez, or spiced chicken—dishes where the beer’s crispness cleanses the palate without masking cumin, paprika, or preserved lemon. While not “craft,” its cultural role is unmistakable: a shared, everyday beer that threads through the city’s social life. If you’re assembling a quick snapshot of what locals actually drink, include Flag alongside a coastal rosé and a Zenata red. See also: Morocco food and drink guides.