In the ever-evolving landscape of beverage programs, the push for novel, premium spirits is stronger than ever. Consumers want authenticity, bartenders want versatility, and operators want differentiation. Few spirits satisfy all three demands as seamlessly as Kontabas, the historic Ukrainian spirit revived and modernized by the pioneering brand Kontapel. More than a beverage, Kontabas represents a convergence of heritage, craftsmanship, and contemporary mixology, making it a compelling choice for forward-thinking bars.

Kontabas traces its origins back to the 16th–18th centuries, historically crafted for Ukrainian nobility. The base of the spirit—fresh blackcurrant buds—is harvested during a small window in early spring, with nearly one pound of buds required per litre of spirit. The result is an intensely aromatic, oil-rich distillate with layers of spice, fruit, florals, and subtle bitterness.

As Roman Pelekh, founder of Kontapel, explains – “Kontabas is very rich due to the high content of buds—extremely concentrated, with a mix of spiciness, bitterness, sweetness. Every sip is different. First you taste spices, then bitterness, then sweetness. There are berry notes, green apple, black pepper, even dark chocolate. It’s a very unique drink, and many bars now use it to create their own cocktails, even replacing whisky with Kontabas as the base spirit.”

The Kontapel Product Line: A Bartender’s Playground

Rather than one expression, Kontapel offers five distinct Kontabas variants, each unlocking different cocktail applications and sensory profiles.

1. Kontabas Authentic

The truest expression of the original recipe by the Pelekh brothers. Deep, aromatic, and rooted in Ukrainian history, Authentic is ideal for spirit-forward cocktails—Old Fashioneds, Manhattans, or signature “noble” highballs. Its whiskey-like depth makes it an excellent substitute in stirred classics.

2. Kontabas Smoke

Aged in peat-whiskey barrels, then rested in Ukrainian oak, Smoke introduces tobacco, dried fruit, and lightly earthy notes. This expression naturally appeals to fans of Islay whisky. Bartenders are using it in Penicillin riffs, smoky Collins variations, and bold signature creations designed for dramatic presentation.

3. Kontabas Honey

Infused with high-mountain Carpathian floral honey, this version offers gentle sweetness woven through the base spirit’s complexity. Perfect for modern honey sours, spritzes, hot toddy variations, or dessert cocktails. It delivers depth without cloying sweetness, appealing to drinkers seeking balance and approachability.

4. Kontabas Oak

Aged in new Ukrainian oak with blackcurrant buds, Oak delivers subtle coffee, currant, and refined tannic structure. It performs beautifully in Negroni-inspired builds, oak-driven high-proof cocktails, or alongside vermouths and amari where structure matters.

5. Kontabas Fire

Crafted with natural chili peppers, Fire is bold and immediately memorable. Its heat builds slowly, making it ideal for spicy Margaritas, fiery sours, chili highballs, or cocktails built for adventurous drinkers. This expression taps into the global trend for spicy drinks, currently surging in premium bars.

Across all five variants, bartenders gain access to a complete flavor toolkit aligned with modern craft-cocktail expectations.

A Match for Today’s Signature Cocktail Trend

Signature cocktails have become the new calling card of top bars. To stand out, these menus require base spirits with personality; spirits that offer more than neutrality. Bars in Kyiv have embraced the spirit wholeheartedly, creating a fully Ukrainian reinterpretation of their menu. 

For mixologists, the spirit acts as both muse and material—allowing menus to feature one-of-a-kind creations that reflect place, history, and innovation. Kontabas brings:

• Complexity without aggressiveness
• Délicately shifting flavour layers sip to sip
• Natural compatibility with citrus, herbs, honey, and bitters
• A distinctive aroma that elevates simple builds

Kontabas’ layered profile pairs impressively well with food—from charcuterie to smoked meats, fermented vegetables, roasted root dishes, and honey-forward desserts. For operators exploring Eastern European, Baltic, or Nordic-inspired cuisine, it becomes an exceptional bridge between bar and kitchen.

The Future of Kontabas: Poised to Become a Modern Mixology Staple

Kontabas is at a rare intersection: a historic spirit reborn at the exact moment global cocktail culture is shifting toward authenticity, premiumization, and cultural depth. Its versatility gives bartenders the freedom to craft signature cocktails that feel both fresh and rooted in story. Its range allows bars to differentiate. Its heritage allows consumers to connect. For venues seeking a spirit with uniqueness, narrative weight, and broad mixological potential, Kontapel’s Kontabas portfolio is not just timely, but transformative too.