Drinking Traditions of Estonia: 6 Local Beverages That Endure

Estonia’s drinking traditions are shaped by a northern climate, forested lowlands, and wind-brushed Baltic islands. Long, dark winters reward warming liqueurs and mulled wine, while bright summers celebrate farmhouse beers and light ferments.

Local agriculture supplies the palette: barley and rye for brewing, honey for mead, birch sap in spring, and wild berries for infusions. From village brewing on Saaremaa to urban craft bars in Tallinn and Tartu—and seaside evenings in Pärnu or folk gatherings near Võru—place matters in every sip.

Koduõlu is Estonia’s rustic farmhouse ale, most famous on the islands of Saaremaa and Hiiumaa. Brewers mash malted barley (sometimes rye) through a bed of juniper branches, using the fragrant infusion as brewing liquor and lauter filter. The wort is rarely boiled; hops are minimal; baker’s yeast or farmhouse strains ferment warm. Unfiltered and often still, it is brewed in small batches for household celebrations rather than mass sale.

Expect a malty sweetness with resinous juniper, bread crust, soft fruitiness, and a faint tannic snap. Alcohol strength typically ranges from 6–10% ABV, with occasional stronger batches. Historically poured at weddings, funerals, and harvest feasts, koduõlu remains a living tradition on Saaremaa—look for seasonal offerings in Kuressaare pubs—or as small releases in Tartu’s craft bars. Midsummer gatherings across rural western Estonia are the most evocative setting to taste it from a ceramic mug.

Created in Soviet-era Tallinn by the Liviko distillery in 1960, Vana Tallinn is the country’s best-known liqueur. Built on a rum spirit base, it blends caramelized sugar, citrus oils, vanilla, and warming spices. Standard bottlings are around 35% ABV, with stronger variants up to 45% and cream versions for dessert service. The recipe delivers a rich, layered aroma—orange zest, vanilla, toffee—and a smooth, lingering sweetness.

Estonians sip it neat, add it to coffee, or fold it into winter glögi for extra depth. It is a popular souvenir and a staple on dessert menus. For a city experience, try a Vana Tallinn Coffee in Tallinn’s Old Town cafés, or sample modern cocktails in Tartu bars that pair the liqueur with rye-based spirits and local bitters. Airport duty-free shops and hotel lounges across Tallinn make it easy to taste—and take home.

Mõdu—Estonian mead—predates widespread grain brewing and appears in regional chronicles from the medieval Livonian period. It is made by fermenting diluted honey with yeast, sometimes accented with juniper tips, herbs, or a touch of hops. Producers vary technique: some heat the must for clarity; others ferment raw to preserve aromatics. Styles range from lightly sparkling and dry to sweet, with alcohol levels commonly between 5–14% ABV.

The flavor leans floral and resinous, with meadow-honey tones, soft acidity, and a gentle, warming finish. Today, craft meaderies near Tartu and around Tallinn revive heritage recipes while experimenting with local botanicals. You’ll find mõdu at medieval-themed taverns in Tallinn’s Old Town, farmers’ markets, and folk events in southern Estonia near Võru. It pairs naturally with smoked fish, fresh cheese, and seed-crusted rye bread.

Each spring, when nights freeze and days thaw, birch trees push a clear, slightly sweet sap called kasemahl. Estonians have long drunk it fresh; some ferment it into birch wine. The sap is collected for a brief window, then balanced with acidity (often lemon peel or citric acid), inoculated with wine yeast, and fermented like a country wine. The result is delicate, usually 6–10% ABV, sometimes aged in neutral wood for roundness.

Birch wine tastes crisp and mineral with gentle floral notes, a whisper of vanilla if oaked, and a refreshing, dry finish. It reflects a culture of thrift and seasonality—preserving spring’s fleeting bounty. Look for limited bottles at farm shops, spring fairs in Tallinn, and seasonal menus in seaside Pärnu. Some small producers host tasting days; advance checks are wise, as batches sell out quickly after the tapping season ends.

Pihlaka naps is a traditional berry schnapps made by macerating ripe rowanberries (Sorbus aucuparia) in neutral spirit—typically vodka—with sugar. Berries are often harvested after the first frost or pre-frozen to tame bitterness, then steeped for weeks or months. The infusion is strained and rested, yielding a bittersweet, aromatic spirit around 30–40% ABV, depending on dilution and sweetness.

The nose carries wild-berry, almond-like nuances and soft tannins; the palate is bittersweet with a clean, herbal finish. It’s poured as a digestif with game, mushroom dishes, or smoked meats—flavors common in forest-rich Estonia. Home-infused versions are popular in the south, with taverns near Võru and restaurants in Tartu sometimes offering house takes. Autumn family gatherings and holiday tables are the classic time to raise a small glass.

Hõõgvein is the local expression of mulled wine, a Baltic-German legacy now deeply Estonian. Red wine is gently heated with cloves, cinnamon, cardamom, and citrus peel; raisins or almonds are common. Many stalls add a measure of Vana Tallinn for vanilla-citrus warmth. Depending on recipe and additions, expect roughly 10–14% ABV. The aroma is festive—spice-laden, bright with orange—and the taste is comforting rather than overly sweet.

The most atmospheric place to drink it is the Tallinn Christmas Market on Town Hall Square, where steam curls from mugs in the winter air. You’ll also find hõõgvein at seasonal pop-ups along Pärnu’s promenade and in cafés statewide from Advent to deep winter. At home, families keep a pot on low heat during long December evenings, pairing it with gingerbread and blue cheese.