Tsipouro

Tsipouro is a traditional Greek distilled alcoholic beverage, similar to brandy and rakia. It is produced primarily in Thessaly, Epirus, Macedonia, and the island of Crete. Tsipouro is a strong spirit containing 40-45% alcohol by volume and is typically consumed as an aperitif.

History

Tsipouro is believed to have been first produced in the 14th century by Orthodox Monks in Mount Athos. The monks used the leftover grape skins and seeds from the wine-making process to create this potent spirit. The production of Tsipouro spread throughout Greece over the centuries, becoming a significant part of Greek culture and tradition.

Production

The production of Tsipouro begins with the fermentation of grape pomace, the leftover skins, seeds, pulp, and stems of grapes after pressing for juice. The fermented mixture is then distilled in a distillation apparatus known as a "kazani". The first distillate, known as "protostasi", is discarded due to its high methanol content. The second distillate, or "second boiling", produces the final Tsipouro.

Varieties

There are two main varieties of Tsipouro: one with anise, and one without. The anise-flavored Tsipouro is similar to Ouzo, another popular Greek spirit, but is distinguished by its production process and geographical origin.

Consumption

Tsipouro is traditionally served in a small glass with no ice. It is often accompanied by meze, small dishes of food that can range from olives and cheese to seafood and meat. In many parts of Greece, Tsipouro is consumed during a "Tsipouradiko", a social gathering where friends and family come together to enjoy Tsipouro and meze.

See also

• Raki
• Grappa
• Pomace brandy