Bokobsa : The Legend

200 Years of
Savoir Faire


Yaakov BOKOBSA produced Vodka “Eau-de-Vie” by distilling fruits.


In need of a warmer climate because of his poor health, he decided to go South down to the Ottoman Empire. He left Russia with the only thing he possessed his “mobile distillery”.


Yaakov settled in Tunisia. As figs were growing very largely at the time in Tunisia, Yaakov tried to produce an “Eau-de-Vie” made out of figs and luckily it came out very well.


The Tradition of BOUKHA BOKOBSA started in Tunisia.

From 1820 to 1860

Yaakov had two sons: Leon and Chalom, he taught them how to produce a very good “Eau-de-Vie” made out of figs, and transmitted to them all his “Savoir-Faire”.



Abraham BOKOBSA, son of Chalom made the distillation of figs an industry.  He invented a new process of distillation which lead to the recipe that is secret and that is still the same today.


He settled in La Soukra, and built the first factory of the family. Abraham made Boukha BOKOBSA the National drink of Tunisia: THE LEGEND WAS BORN.

Why the name Boukha?

Many stories were told to explain the name Boukha, such as “steam of alcohol” in Arabic…

The explanation is much simpler. Once Yaakov Bokobsa managed to produce his “Eau-de-Vie” made out of figs, he naturally called it Vodka.

In Russian, this is how you write Vodka: водка.

As the Tunisian people couldn’t read Russian, it soon changed to BOUKA and then BOUKHA.

Unique Taste

Vodka is an “Eau-de-Vie”.

Eau-de-Vie means the “Water of Life”, and it is a clear, colorless fruit brandy that is produced by means of fermentation and distillation.

Almost each country has its own: Schnapps for Germany, Raki from Turkey, Tequila from Mexico, Vodka from Russia, and of course Boukha fromTunisia.

Being an « Eau-de-Vie », Boukha is made 100% out of figs and completely natural. Our figs are chosen very carefully in order to maintain the quality and the diversities of the aromas of the Boukha BOKOBSA. We’re selecting the best and finest figs from Turkey. The Quality also depends on the distillation’s technique, the way of fermentation and the water.