Tsikoudia

Tsikoudia is a traditional distilled beverage from the island of Crete, Greece. It is a strong, clear spirit often referred to as raki in other parts of Greece, but distinct from the anise-flavored raki of Turkey. Tsikoudia is made from the residue of the wine press, known as pomace, and is sometimes referred to as a type of brandy due to its similar production process.

History

The production of Tsikoudia has a long history on the island of Crete, with evidence of distillation dating back to the Minoan civilization. The tradition has been passed down through generations, and it is still common for families to produce their own Tsikoudia at home.

Production

The production process for Tsikoudia begins after the grape harvest, when the leftover pomace is fermented for a period of six weeks. The fermented pomace is then distilled in a traditional copper still, known as a kazani. The first and last parts of the distillate, known as the 'head' and 'tail', are discarded due to their high levels of methanol. The 'heart' of the distillate, which contains the highest concentration of ethanol, is kept and diluted with water to achieve the desired strength, typically around 40-45% alcohol by volume.

Cultural Significance

Tsikoudia is deeply ingrained in Cretan culture and is often served at social gatherings, celebrations, and as a gesture of hospitality. It is traditionally served in small shot glasses, often accompanied by a selection of meze. Despite its strong alcohol content, Tsikoudia is typically consumed slowly, sipped over a period of time rather than drunk quickly.

See Also

• Ouzo
• Metaxa
• Greek cuisine

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