TSIPOUROMANIA FOR EVER

Summer's at the gates and what a better occasion to enjoy Tsipouro with a variety of Greek appetizers (mezedes) by the beach at a small traditional taverna on a remote Greek Island...

    

Tsipouro (Greek: Τσίπουρο, also called Grappa in Italy) is a pomace brandy from Greece and in particular Thessaly (Tsipouro Tyrnavou), Epirus, Macedonia, Mani Peninsula, and the island of Crete (where Cretans call it tsikoudia). Tsipouro is a strong distilled spirit containing 40-45 % alcohol by volume and is produced from the pomace (the residue of the wine press). In other areas of Greece, the name raki is used from which the term rakizio or rakario is derived, used to refer to the drink's distillation process, often the occasion for a celebration among family and friends.

According to the tradition, the first production of tsipouro was the work of some Greek Orthodox monks. This occurred during the 14th century on Mount Athos in Macedonia, Greece. Gradually, this idea of using the must left over from the wine-making process in order to produce a distilled spirit was passed to viticulturists in poorer regions of the whole country, which already used the distillation process for other purposes. Thus, tsipouro was born.

Depending on the time of year, tsipouro is used either as refreshment or as a hot beverage, and depending on the time of day, it replaces the drinking of coffee or wine. Tsipouro and tsikoudia, as with all alcoholic beverages in Greece, always seem to coincide with various social gatherings, as their consumption had a festive and symposium-like quality.

It is usually served in shot glasses, very cold, often with meze, walnuts, almonds, raisins, feta cheese, olives, or accompanying halva or other desserts in restaurants.

In 2006, Greece filed a request to recognise tsipouro as a PDO (Protected Designation of Origin) product.

Although not typical, anise-flavored tsipouro is also available, produced especially in Central Macedonia, Chalkidiki, and Thessaly. Although it has a very different production method, and is usually of a higher quality (and price), this tsipouro is reminiscent of the flavor of the much more famous Greek liquor ouzo.

Anise-flavored tsipouro is the closest taste to Turkish Rakı in Balkans, which is different from Greek Raki despite the common name.