Tsikoudia

Tsikoudia

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Traditional distillation of tsikoudia in Crete

Tsikoudia also known as raki, is a traditional Cretan alcoholic beverage, a pomace brandy made from the distillation of the residue of the grape pressing process. It is a clear, potent spirit that is an integral part of Cretan culture and hospitality.

Production

Tsikoudia is produced by distilling the pomace, which is the solid remains of grapes after pressing for juice. The process begins after the grape harvest in late September or early October. The pomace is fermented for several weeks before being distilled in a traditional copper still known as a "kazani." The distillation process is often a communal event, celebrated with food, music, and dance.

Consumption

Tsikoudia is typically served as an aperitif or digestif, often accompanied by small plates of meze. It is usually served chilled in small shot glasses. In Crete, it is customary to offer tsikoudia to guests as a sign of hospitality.

Cultural Significance

In Crete, tsikoudia is more than just a drink; it is a symbol of friendship and social bonding. It is often consumed during social gatherings, celebrations, and religious festivals. The production and consumption of tsikoudia are deeply rooted in Cretan tradition and are considered an important aspect of the island's cultural heritage.

Related pages

• Ouzo
• Raki
• Cretan cuisine
• Greek wine

References

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