Zivania

Zivania is a traditional alcoholic beverage, which has been produced for centuries in Cyprus. It is a distilled spirit, made from the residue of the grapes after the winemaking process. The drink is strong, with an alcohol content typically exceeding 45%. Zivania is colorless and has a characteristic aroma of raisins.

History

The production of Zivania in Cyprus dates back to the time of the Venetians, around the 14th century. The name is believed to have derived from the Italian word "zibibbo", meaning "raisin". The production process has remained largely unchanged over the centuries, with traditional methods still being used today.

Production

Zivania is produced from the distillation of grape pomace, the residue of the wine production. The pomace, along with local varieties of grapes, is fermented for a few weeks and then distilled. The distillation process takes place in a device called a still, traditionally made of copper. The first distillate is called "protorako", and it is not used for the production of Zivania due to its high methanol content. The final product is distilled at least twice to ensure its high alcohol content and purity.

Consumption and Use

Zivania is typically served ice cold in shot glasses. It is often consumed as an accompaniment to meze, a selection of small dishes served in the Mediterranean and Middle East. Apart from its use as a drink, Zivania is also used in Cyprus for therapeutic purposes, such as a remedy for colds and as a disinfectant.

Cultural Significance

Zivania is more than just a drink in Cyprus; it is a part of the island's cultural heritage. It is often associated with hospitality and is traditionally offered to guests as a welcoming gesture. The production of Zivania is also a social event, where people gather to participate in the distillation process and celebrate the new batch.

See Also

• Cypriot cuisine
• Distilled beverage
• Winemaking in Cyprus