Rich, spicy, and aromatic, Moroccan food is the result of a diverse and complex cultural history. But you may not have realized that Morocco also has its own distinctive beers, wines, and liquors. Try one of the country's signature beverages with your next Moroccan meal.

Beer

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The French introduced beer to Morocco in the 20th century. In modern times, Société des Brasseries du Maroc brewery oversees the production and distribution of all Moroccan beers. Though all varieties of Moroccan beer are European Pale Lagers, there are subtle differences between the brands. 

  • La Speciale Flag (5.2% ABV)- The best-selling beer in Morocco. Dry, crisp, and mild.
  • Flag Pilsner (4.7% ABV) - Light-bodied with hints of bitterness.
  • Stork (4.7% ABV) Clear, golden, slightly bitter finish.
  • Casablanca Lager (5% ABV)- Considered Morocco's premium brand of beer, this lager is crisp and refreshing, with a light body and a hint of malty sweetness.

All beers listed pair well with light foods such as salad, seafood, and chicken. They are also refreshing with spicy and fried foods.

Wine

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The French were also responsible for introducing wine to Morocco, but due to the unique growing conditions of the region, Moroccan wine has a distinctive flavor all its own. The varieties of wine worth trying are too many to list, but here are some of the most popular brands. 

Ouldeb Thaleb Médallion Sauvignon Blanc. A blend of Cabarnet Sauvignon, Merlot, and Syrah, this ruby-red wine features raspberry and middle-eastern spices and has strong flavors of cherry, berry, and dark fruits. Pairs well with most kinds of meat, in particular lamb, beef, pork, venison, and rabbit.
 
Ouldeb Thaleb Un-Oaked Chardonnay. Golden in color with a fruity, tropical fragrance. Clean on the palate with flavors of stone fruits and good acid. Pairs well with buttery or creamy dishes, shellfish, and baked fish or poultry.

Bernard Magrez Kahina Syrah-Grenache (Guerrouane). Intense and fruity with ripe black cherry, plum, and blackberry flavors. With notes of chocolate, cherry cordial and granite. Pairs well with seafood, red meats, and spicy dishes.
 

Liquor

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Most liquor in Morocco is imported, but there is a traditional spirit native to the region, and a commonly imbibed non-alcoholic tea can be used to create uniquely delicious cocktails.

Mahia Fig Liquor. Traditionally distilled as an eau de vie (clear, colorless fruit brandy, literally translated as "water of life") by the Jewish population of Morocco, most Mahia today is distilled in the United States. It has a strong flavor of roasted figs and anise, with a subtle underlying sweetness. It makes an excellent after-dinner drink or can be blended into a uniquely Moroccan-flavored cocktail.

Mint tea. Mint tea is ubiquitous in Morocco, frequently being drunk both with and between meals. It is typically poured in a ceremonial fashion, from high above the teacup so the tea can aerate as it pours. Though non-alcoholic, this tea can be mixed with brandy, orange flower water, and pressed orange to make a Kous Kous signature Grand Taxi Tea cocktail. The blend of mint and citrus flavors go well with lamb, fish, and most desserts.
 
For an authentic Moroccan dining experience in the heart of San Diego, contact Kous Kous Moroccan Bistro and Lounge and book your reservation today!