There are very rare alcoholic drinks in the world. One of them is widespread in the southern regions of Russia. On the entire coast of the Black Sea, you can buy one and a half liter bottle of chacha from your hands. An amazing drink is sold on every corner from the hands and at the same time is completely not presented in store windows.

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Chacha is not the most widely known alcoholic beverage. It is very common in the North Caucasus and is almost unknown outside the former USSR. At the same time, outside the Caucasus, chacha is most often called.

In reference books and encyclopedias, chacha is called grape brandy. This is a highly controversial statement for two reasons. Firstly, brandy is aged in oak barrels, and secondly, chacha is made not only from grapes.

The drink is sometimes called Georgian, but chacha is widespread far beyond the borders of Georgia. You can try it not only in the Transcaucasus, but also along almost the entire Black Sea coast of the Krasnodar Territory. Georgia patented the name of the product, which did not prevent Abkhazia from starting the industrial production of chacha.

During the Great Patriotic War, at the Yalta Conference of the Allies, Joseph Stalin presented a bottle of chacha to Roosevelt and Churchill.

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It would be wrong to say "modes of production". Chacha is produced industrially in very small quantities. Mostly chacha is prepared at home.

Since the drink is homemade, and even traditional, the methods of its preparation differ not only in different countries, but also within the same locality. The most common chacha is, perhaps, grape. However, chacha is made from almost all fruits growing in the North Caucasus region: from tangerines, apricots, peaches, apples, pears, and figs.

Perhaps it would be more correct to call all these drinks fruit moonshine or brandy, but in the Caucasus all strong fruit drinks are called in one word - chacha. Locals do not like comparisons with vodka and moonshine. Chacha is original.

Chacha is not made from fruit juice. Grape juice is used for wine, the rest of the fruit juices are drunk neat or canned for the winter. Chacha is prepared from cake - what remains after pressing. The cake is diluted with water. Grape cake begins to ferment on its own, yeast must be added to others.

When the brew is infused, it is distilled. Once or twice, there is no hard and fast rule. Double distillation yields a product with a high alcohol content (up to 70%), sometimes it is diluted with water up to 40-50%, sometimes an increased strength is left. Here again, there are no hard and fast rules.

In Georgia and Abkhazia, they switched to the industrial production of chacha. If homemade chacha resembles moonshine by the method of preparation, then industrial chacha is grape vodka. The technology in the industry is strictly regulated and the result is predictable with high accuracy.

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Locals consider chacha an aperitif and drink one glass before lunch or dinner. In addition, chacha is considered a drink useful for health and a person can drink a glass or two just like that, without eating, on a cold, rainy day.

Chacha is often consumed in a more traditional way for spirits - at festivals, feasts and events. It is widely believed that in different parts of Georgia, chacha is eaten in different ways. They say, in the west of Georgia - sweet snacks, and in the east - pickles. This is more of a rumor, in reality this is rarely the case.

Chacha can be eaten with any favorite dish or product.... In taste and aftertaste, chacha is very close to other fruit moonshine. For example, tangerine chacha has a distinct alcoholic flavor and a mild citrus aftertaste without sweetness.

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This debate is hotter than a debate about religion or football. Especially considering the temperament of the main carriers of the cooking recipe. One can argue about the correct recipe for "real" chacha to the point of hoarseness.

Controversy is caused by the grape variety from which chacha can be prepared. An even bigger question is whether chacha can be considered not made from chacha grapes. What part of the cake to use for fermentation, what should be the ripeness of the berries and even the material of the dishes.

If you drive off the chacha once, then a lot of fusel oils will remain in it. And the double-run chacha has a consistency close to that of wine alcohol. How many times should the correct chacha be chased? After a double run, the strength of chacha can reach 70%. Should it be diluted with water to the classic 40%, or at least to moderate 50? Or does real chacha simply have to be above 60% of the strength?

The main secret of the recipe for real correct chacha is that it does not exist.

Each owner is free to make his own changes to the recipe. Chacha is very different for everyone in many ways. Only its original name remains in common.

But that's what the colorful authentic chacha is good for. This is not a bar drink. If you are in the North Caucasus, be sure to try at least a glass of chacha. Perhaps this local drink is one of the attractions of the Caucasus.

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Chacha is a Georgian strong alcoholic drink made from grapes. For Georgians, making chacha according to a special recipe is a whole art, its history goes back more than one century.

Chacha - what is it?

The history of chacha, like any strong alcohol, begins in ancient times. From the moment the Greeks first invented the distillation of liquids.

From the Greeks, this knowledge was received by Arab alchemists, who used it not to create alcoholic beverages, but to purify liquids for their experiments.

From the beginning of the seventh century AD, the era of Arab expansion began, along with which the ability to purify liquids (distillation) came to Europe and the Caucasus.

The climate of Georgia is ideal for growing grapes and fruit trees, and where there are many of these plants, winemaking is highly developed there. Georgians have been making wine since ancient times, but they learned to increase the strength of the drink after obtaining distillation technology.

Perhaps the distillation technology did not come with the Arabs, but with the Greek merchants who traveled across Eurasia and founded colonies and policies. Or with the Romans, during the era of conquest. It is impossible to establish this now.

Having received the distillation technology, Georgian winemakers learned how to process cake (residues after pressing grapes - skins, seeds, pulp), making from it not mash, but one of the types of brandy. Over time, figs, kiwi, oranges and unripe grapes began to be used to make chacha.

Chacha recipe - how many degrees should it be?

The distinctive Georgian alcoholic drink, chacha, belongs to the brandy class. The word "chacha" is translated as grape pomace. The history of origin dates back to ancient times. With the beginning of the cultivation of grapes and the development of winemaking, it appears as an accompanying production based on the use of waste from the process of making wine - cake or unripe bunches of grapes that cannot be used in winemaking. The name "chacha" was patented in 2011, this is the name of only a product made exclusively in Georgia.

What is chacha made of

Chacha is a fermentation product of wine-making waste, which does not use sugar or yeast. This is not vodka or moonshine, but a kind of brandy with a fruit and berry base. Rkatsiteli grapes are used classically for the preparation of Georgian chacha. In Abkhazia - traditionally Isabella and Kachich. After the first distillation, a white chacha is obtained, which is stronger and may not have a very pleasant taste.

If the product is aged in an oak barrel, a yellow drink is obtained. In the manufacture of the drink, not only grape cake can be used, but extracts from peach, cherry plum, persimmon, cherry. The drink is infused with walnut husks to impart a noble golden brown color. There are infusions of aromatic herbs or fruits.

Chacha flavor

The drink tastes tart, but the fruit and berry base softens it. This divine Georgian brandy has a noble raisin aftertaste, noticeable stronger in yellow chacha, more refined by the second distillation. Often the drink is infused with herbs or fruits, which gives additional accents depending on the additives. The drink has a herbal aftertaste, notes of peach, cherry plum, cherry.

How many degrees

Georgian chacha is a strong alcoholic drink with a mild taste. With industrial production, the degrees in chacha are on average 45-50. At home, the drink turns out to be more fortified - 55-60 ° C. You can find on the market a strong, vigorous distillate containing 70% alcohol. Thanks to the grape base, the degrees are not immediately felt, this is its insidiousness.

How to drink chacha

Every Georgian knows how to drink properly, how to eat this life-giving drink. For serving, small vodka glasses are used. They drink chacha in small portions, it is not customary to dilute it. If the drink is not aged, it is consumed chilled, if aged - at room temperature. This method can be considered a classic one. In Georgia, in the morning in cold weather, you can drink a glass of warming brandy with a snack of churchkhela made from fruits, grapes, pickles or pkhali.

In Abkhazia, the drink is used as an aperitif, before a feast. There is a tradition to wash it down with dry wine. Two glasses of chacha are washed down with a glass of wine. Only people with excellent health can afford such experiments. This grape brandy perfectly accompanies a meal with a rich traditional Georgian meal. Since the drink is strong, the snack should be appropriate so as not to get drunk quickly.

Cocktails based on Georgian vodka

Chacha can be used to make various cocktails. The most famous: "Georgian Peach", "Sakartvelli", "Tbilisi Fix".

• "Georgian peach"

Mix 60 ml of chacha, 20 ml of peach juice and 10 ml of lemon juice. Serve with ice.

• "Sakartvelli"

40 ml of chacha, 20 ml of red vermouth, 20 ml of lemon vodka are mixed. Served in glasses, decorated with lemon zest, adding ice.

• "Tbilisi fix"

Mix 50 ml of chacha, 45 ml of cherry juice, 30 ml of lemon juice and 5 g of sugar. Serve with ice.

The benefits and harms of the drink

In moderate doses, Georgian vodka is useful for colds. You can add a small amount to tea with lemon and honey, take it neat or dilute with water. This warming agent has anti-inflammatory and anti-edema properties. It is used to normalize digestion, accelerate metabolism. Helps as a prophylactic against cardiovascular diseases, is a strong antioxidant due to the presence of grape cake in the composition, which contains antioxidant components, vitamins B, PP and trace elements.

Not recommended for use during pregnancy and lactation, children, people with chronic diseases, high blood pressure and diseases of the digestive tract. You have to be very careful when using homemade distillate. Alcohol with this method of production is not divided into fractions and fusel oils, which can be toxic and end up in the finished drink.

Chacha occupies a special place among the huge variety of alcoholic beverages. For the population of Georgia, this product is a matter of special pride - just like for the French, and for the Spaniards - sherry.

Approximate analogues of this drink are Italian, as well as rakia and Chilean, which are popular in the Balkans. The strength of chacha varies from 50 to 70%.

History and manufacturing method

Chacha can rightfully claim to be one of the oldest alcoholic beverages prepared by distillation. At the same time, it would be wrong to call it - the classic chacha is prepared from fermented pomace, without adding either.

It is noteworthy that this product is prepared mainly at home - this drink is produced industrially in not too large volumes. This is explained by the fact that practically every Georgian family has its own recipe for making "Georgian brandy", which is passed down from generation to generation.

Chacha is prepared as follows. Grape pomace is placed in qvevri - special ceramic vessels resembling amphorae, but without handles. There they are stored during the winter months, and in the spring they are removed from the qvevri and distilled using a special device. To do this, place a huge saucepan on the fire, close it with a lid with a spout, and cover the gaps with a mixture of soot from the ground. A pipe is connected to the spout, which passes through a vessel with a cold one, and the junction is covered with a base, and then tied with a cloth.

It is noteworthy that different regions of the country have their own rules for distilling the drink. Thus, Western Georgia cannot boast of large areas of vineyards and a significant harvest. Double-distilled chacha is prepared here, focusing not so much on the taste of the drink as on its strength. In some areas - for example, Samegrelo and Guria - even triple distillation is carried out. At the same time, in Kakheti, which boasts gigantic vineyards, it is produced in huge volumes, and, therefore, a lot of grape pomace remains. Therefore, double distillation is not carried out here, considering that it is an absolutely unnecessary waste of time and effort. In order to improve the chacha obtained as a result of a single distillation, the condensate fractions are separated here, moving the first and the last to another container, and using only the main part.

The aging of this product is also a real art. There are several popular recipes to improve the taste of the drink during aging. For example, many gourmets prefer chacha aged in mulberry barrels. This drink has a softer taste and delicate aroma. Sometimes "Georgian brandy" is given a more noble color by adding partitions to it. Also, some add aromatic herbs to the product.

Standards and patents

Chacha is not a simple drink, but with a "passport", that is, with a patent. On December 13, 2011, the Sakpatenti National Intellectual Property Center of Georgia satisfied the application filed by the Ministry of Agriculture and registered the chacha. In other words, this name can now be worn exclusively by a drink made from grape pomace, which was prepared on the territory of Georgia.

In addition, the patent introduces a number of restrictions as to which raw materials can be used to manufacture the product. This drink can only be produced from grapes grown in Abkhazia, Adjara, Guria, Kakheti, Kartli, Samegrelo, Racha, Imereti, Lechkhumi and Meskheti. At the same time, it is allowed to distill chacha outside the region where the grapes used as raw materials were harvested.

The document also specifies the organoleptic properties of chacha. It should be transparent and colorless, and very bright in taste and aroma. In the event that the drink is well aged, the color is allowed, ranging from pale golden to dark straw.

It is noted that the minimum alcohol content in the drink should be 40%, and the volatile content should be at least 1.4 g per absolute liter.

The patent notes that natural flavors can be added to the drink, however, be sure to specify this on the label. According to the rules, chacha is allowed to mature in wooden vessels made of oak or other wood. Also, the drink can be infused on wood chips.

There are also a number of restrictions. So, it is not allowed to add any alcohol to the drink, except for that which was obtained as a result of the distillation of grape pomace. It is also forbidden to artificially increase the sugar content in the pomace that will be used for making chacha. Finally, the only raw material used to make authentic Georgian chacha is grape pomace. Drinks made from tangerines or other fruits are not allowed to bear this name.

Calorie content and chemical composition

Chacha is a drink with a fairly high energy value. It is 225 kcal per 100 g of product. The composition of nutrients is as follows: 0.1 g, the same and 0.5 g.

This drink boasts a very impressive chemical composition. First of all, chacha is rich, it is also riboflavin. This is the most important substance that is extremely necessary for the assimilation of what comes into the body along with food. In addition, riboflavin is responsible for the condition of the mucous membranes of the stomach and intestines, as well as the oral cavity, and promotes the healing of microtraumas. Vitamin also contributes to the functioning of the thyroid gland, helps to fight skin diseases - eczema, acne, dermatitis.

Also present in chacha is known as niacin. It effectively dilates blood vessels, preventing their spasm, helps to assimilate vegetable protein that comes with food, is effective in reducing the level of "bad". Also, without niacin, the synthesis of gastric juice and a number of digestive juices is impossible.

As for the minerals, it is present in the composition of chacha, which is critically necessary for the normalization of the heart rate and the supply of oxygen to the brain tissues. In addition, this element has antihistaminic properties and is involved in maintaining the water balance in the body.

It boasts anti-inflammatory properties and is also responsible for the health of bones and teeth. In addition, it activates a number of hormones and enzymes.

Necessary for the normal functioning of the nervous system. This element helps with chronic fatigue and emotional overload.

Iron plays the "first fiddle" in the formation of blood hemoglobin, it is necessary to increase the body's resistance. It is also involved in the synthesis of thyroid hormones.

Cognitive activity is impossible without it. In addition, it takes part in protein synthesis and energy metabolism.

An integral element of water-salt metabolism. It normalizes digestion by participating in the production of digestive enzymes and gastric juice, and also prevents vascular spasms.

Useful properties of the product

Chacha is a real storehouse of useful properties due to the chemical composition of the grape pomace from which this product is prepared.

In Georgia, chacha is known as the "drink of longevity". The Georgians themselves call chacha "the drink of longevity" due to its wide range of beneficial properties:

• lowering the level of "bad" cholesterol and preventing atherosclerosis;
• reducing the risk of developing diseases of the cardiovascular system;
• prevention of oncological diseases;
• acceleration of metabolic processes;
• antiviral and anti-inflammatory properties ;;
• improving digestion, getting rid of edema and "unloading" the kidneys.

We would like to emphasize once again that all these outstanding qualities "Georgian brandy" will show only on condition of reasonable consumption.

How to use the drink correctly

Chacha is a drink that is usually consumed in Georgia strictly according to the rules. So, chacha is drunk exclusively in small portions, pouring it into ordinary vodka glasses. It is usually customary to serve a drink at room temperature on the table, however, if chacha cannot boast of wonderful taste, it is cooled to a temperature of five to ten degrees.

As a rule, this drink is not diluted, despite the fact that it is quite strong. Nevertheless, those who are afraid to consume "Georgian brandy" in its pure form use it to make cocktails. Chacha goes well with ice and fruit juices, and in Abkhazia, chacha is washed down with dry wine.

Please note that it is categorically not recommended to drink this drink with water, including mineral water, as well as carbonated drinks, because it is fraught with rapid and strong intoxication.

They eat chacha without fail, since this drink, despite its deceptive softness, is very strong. In the western regions of Georgia, this alcohol is served with sweets, fruits or, and in the east, it is customary to snack on chacha with pickles. Also, "Georgian brandy" goes well with almost all dishes of the national cuisine.

How to make a drink at home

Many are wondering how to cook real Georgian chacha at home. There are many recipes. We will give only one of them, which is considered classic. So, you will need the following ingredients: 30 liters of water, 10 liters of Isabella grape pomace and 5-7 kilograms of sugar.

Pour the pomace into a saucepan and add sugar. In the event that the grapes have not been treated with soap or powder, bacteria necessary for fermentation remained on its surface.

If the berries were treated with drugs that could kill bacteria, yeast will have to be used. Please note that we are not talking about bakery, but about special dry wine yeast. The proportion is 5-10 g per 10 liters of pulp.

Pour the contents of the pot with water at a temperature of 20-25 degrees. In the event that the room temperature is above 20 degrees, there is no need to carry out additional heating to start fermentation. If in the room where the container is located there is a significant difference between day and night temperatures, you will have to artificially maintain the same temperature regime around the clock.

The fermentation process using yeast will take at least ten days, if yeast was not used, then the minimum period is a month. The contents of the pan must be constantly mixed. In addition, at least once a day, you will have to open the pan and lower the "cap" from the pulp that has risen to the surface back into the liquid. Otherwise, mold may develop on it.

As soon as gas evolution stops, you can proceed to the next stage - distillation. Chacha is distilled in the same way as regular moonshine. You can use either one distillation or two. After a single distillation, the drink will have a rich grape aroma. Double distillation will cleanse chacha from fusel oils and their unpleasant odor.

Pour the finished chacha into bottles. Store the drink in a place protected from sunlight at a temperature of 15 to 20 degrees. Approximately a month after the chacha is made, it “ripens”, and its aroma and taste are finally formed.

Mention should also be made of the methods for purifying chacha, with the help of which freshly distilled moonshine can get rid of the excessively high strength and fusel smell. So, one of the best chacha purifiers can be considered. Pour a handful of nucleoli into a liter of chacha, and after two weeks filter the drink, after discarding the nuts.

Another option for cleaning chacha involves the use of activated carbon. Add 50 grams of charcoal per liter to the drink. Stir regularly for two weeks and then filter through regular cotton wool.

Cooking use

As noted above, chacha is usually consumed neat, but it can also be used to make cocktails.

So, for example, you can mix 50 ml of chacha, 45 ml and add 30 ml of freshly squeezed. The mixture is poured into a glass pre-filled with ice and 5 g of sugar is added. The result is the popular Tbilisi fix cocktail.

Mixing chacha, peach liqueur and lemon juice in a proportion of 60 ml-20 ml-10 ml in a shaker, you will get an amazingly aromatic cocktail called "Georgian Peach". And for lovers of strong alcohol, "Sakartvelli" is suitable - a cocktail of chacha, red vermouth and lemon vodka (40 ml-20 ml-20 ml).

Harm and contraindications

The use of chacha should be approached responsibly - after all, it is an alcoholic drink, and, moreover, quite strong. It is contraindicated for expectant mothers, nursing women, as well as children and adolescents. In addition, hypertensive patients, people with chronic diseases of the cardiovascular system, as well as those with gastrointestinal ulcers should refrain from consuming chacha.

As noted above, chacha is a real Georgian legend. Until today, in some remote regions of Georgia, a holiday known as "Zaodoba" is held in villages. During the festival, all local residents present their version of chacha, after which they choose the best drink in terms of taste.

Chacha is one of the few alcoholic beverages that boasts a monument erected in its honor. In Batumi there is the so-called "Chacha Tower", built in 2012. This is a special facility that once a week, for fifteen minutes, generously provides the opportunity to taste the legendary drink.

There is a very original way in which it is customary in Georgia to check the quality of the finished "Georgian brandy". A finger is dipped in it, after which a lighter is brought to it. If the flame burns out, but the finger does not burn, then the drink is considered to be of high quality.

To date, this alcohol has become widespread throughout the Caucasian region, in the countries of the post-Soviet space and the countries of the European Union. But few amateurs know what this chacha is and what it is made of, but this is a national Georgian alcoholic beverage, which belongs to the class because of squeezing. This word is translated from the Georgian language - "grape pomace". It is obtained from the solid fraction of the grape press after fermentation and distillation.

The name received its official status in 2011. This appellation is protected on the territory of the European Union in accordance with the Lisbon Agreement on the Protection and International Registration of Appellations of Origin and Geographical Indications, adopted between Georgia and the European Union.

This strong alcohol is mistakenly called vodka and even moonshine, but unlike them, it has an exclusively fruit and berry base. The classic, well-known recipe is prepared on the basis of grapes. In the Georgian tradition, grapes of the "Rkatsitelli" variety are used, and in the Abkhazian - the "Isabella" and "Akachich" varieties. The drink can be prepared not only from grape cake, but also squeeze from peach, as well as cherry plum, persimmon and sweet cherry. To give the drink a golden hue, it is insisted on the husk of a walnut. Unlike —cognac— or for cooking, they use the mash obtained as a result of fermentation of winemaking waste. For example, grape combs, seeds, grape cake and unripe bunches can be used.

At the moment, there are two types of production - at home and industrial.

Home production

Until now, the most popular method of producing alcohol is production, proven by generations. Although there are countless flavor variations of this drink, this technology remains more or less the same. The most important condition in such production is the selection of the right raw materials for cooking. White grapes of varieties with high yields and acidity are considered the best for making alcohol. The tannins and dyes in such varieties are contained in the smallest amount, which, during subsequent distillation, allows you to get the purest product. The squeeze from such varieties is stored in qvevri, special ceramic items similar to jugs. They contain future alcohol throughout the winter. In early spring, when the pomace is ready for the next stage, it is taken out of the qvevri and placed in a special distillation device. The resulting mash is poured into a large copper vat. A coil is attached from above, attached to a metal cone. Next, a fire is made right above the copper vat and maintained until the alcohol is completely cooked. When heated, the mash inside condenses and enters a separate container. This produces the desired distillate.

—How to drink homemade chacha—? They drink it clean, eating either sweets or pickles, depending on the region where you will taste it.

Did you know? In Georgia, there is a very extreme and spectacular way to check the quality of cooked chacha: a hand or finger is dipped in alcohol and set on fire. If, after burning, neither the hand nor the finger was burned, then such alcohol is considered high quality.

Industrial production

In 2001, the Georgian government endowed chacha with the status of the “national Georgian drink,” which naturally led to further industrial production. The main difference in industrial production is the less use of grape cake and its replacement with unripe grapes. Since this drink is still produced for sale, the pomace does not mature naturally, but with the addition of yeast and sugar. The mash is distilled in special vats with the help of filters, which help — to clean the chacha — from unwanted impurities and sediment. Distillation is carried out twice in order to obtain alcohol of the desired strength and purity. Pure spring water is added to the resulting drink and then bottled.

Some industrial producers age alcohol in yew or oak barrels. This aging method helps the alcohol to acquire a more balanced and colorful aroma and soften the taste, as well as acquire a rich golden color. The drink is usually aged in barrels for 2 to 4 years and is much more expensive.

How many degrees in chacha

True connoisseurs of their craft distill the product at least twice to increase the strength to 70 degrees and more. After that, it is diluted at your discretion and the "degree" is brought to the required level. In Georgia, an acceptable strength is considered to be 60 degrees, although there are also fans of a pure product, but there are not many of them. In retail, chacha usually has a strength of 40-65 degrees.

Production specifics in different countries

In addition to Georgia, a number of countries are engaged in the production of alcohol, whose traditions of making alcohol, although similar to the Georgian one, have a number of distinctive features.

Abkhazia

The second most popular chacha after the Georgian chacha is called Abkhazian. The most famous representative of which is "Achara". A distinctive feature of the production of this alcohol is the use of distillates of table wine materials. In the future, the distillate is supplemented with grape cake. The subsequent stages are similar to the traditional ones. Ultimately, the resulting drink is diluted with softened water and placed in barrels for a short period. The use of wine in the preparation helps the alcohol to acquire light floral notes and softens its taste.

Armenia

Chacha is produced in this region according to the Georgian traditional recipe from white grapes with added sugar. A distinctive feature of this product is nevertheless its closeness to such an alcoholic drink as grape vodka kizlyarka. This is evidenced by the reduced strength of the drink, and the use of special prepared water. As in the Abkhazian production, wine distillates are used here. The representative of the Armenian side is grape vodka "Chacha Guguli Silver".

Russia

The representative of this region is Fanagoria, produced in the Krasnodar Territory. A distinctive feature of alcohol is the material that is used for production. The pomace is made from the technical grape variety "Chardonnay", which is widely used in the preparation of wines due to its pleasant fruity taste. To enhance the taste, the technical grapes of the Bianca and Aligote varieties are added. The company uses triple distillation to obtain the highest quality product.

Now you know what this chacha drink is. This is a visiting card of the friendly sunny Georgia. She is part of the Caucasian culture, and just for the sake of touching it, it is worth trying the national alcohol. Have you tried this alcohol or prepared it yourself according to a special recipe? Be sure to share your impressions in the comments.