It is surprising that, despite the worldwide fame of "Metaxa," it is not nearly as popular in Greece itself. Undoubtedly, the country’s main strong alcoholic drink is tsipouro – a distillate made from grape pomace, similar to grappa in Italy or chacha in Georgia. Simply put, it is a natural grape spirit.
In different regions of Greece, this drink has local names and distinctive production methods. On the island of Crete, it is known as tsikoudia or raki, and is produced by single distillation without the addition of any aromatic ingredients. On the Greek mainland (in the regions of Macedonia, Thessaly, and Epirus), the name tsipouro is used for this strong spirit. Unlike tsikoudia, tsipouro is the product of double distillation, which improves its quality. In Macedonia and Thessaly, it is also common to find this grape spirit made with the addition of anise (in this case, when mixed with water or ice, the drink turns white).
You can taste this strong spirit during the tours.
As a rule, tsipouro is made from winemaking by-products, that is, pomace—the solid remains left after pressing grapes for wine production. If tsipouro is produced from the leftovers of white or rosé wine production, this mass (pomace) consists of skins, seeds, and a small amount of grape juice (must). The yeasts living on the grape berries initiate the fermentation process, during which the sugars contained in the must are converted into alcohol. In this case, fermentation takes place separately.
The raw material for tsipouro made from black grape varieties is obtained somewhat differently. During the production of red wine the skins and seeds remain in direct contact with the must in the fermentation vessel. Only after the wine is ready, it's separated from the pomace. These pomace, containing a small amount of already made wine, are used for Tsipouro production.
The fermented mass is placed in a moonshine still (in Greece, they are called "kazani," which means "cauldron"), heated, and the distillation process begins. After the first stage, the strength of the resulting grape distillate is about 38% ABV. But this is not the final result. Tsipouro must be distilled again, and this time it is essential to separate it into fractions: heads, heart, and tails (interestingly, in Greek, these have similar names). Only the best part of the distillate—the heart—is used for the production of this drink. This is the purest and most aromatic fraction, but its strength is about 70% ABV. Therefore, the resulting grape spirit must be diluted with water to 38–45% ABV, and only then it’s ready for consumption.
If aromatic ingredients are added to tsipouro, this is done during the second distillation.
Its ancestor can be considered the ancient Greek drink "trimma," which was obtained by distilling grape pomace.
The drink we now call tsipouro appeared later—the first written references to this beverage date back to the 14th century. Moreover, it originated in a very special place: Mount Athos. As is well known, monasteries have always produced wine, and the Athonite monasteries were no exception. The practical monks decided to make use of the by-products of winemaking, and thus this grape spirit was born. Interestingly, on Athos, it is still customary to welcome pilgrims upon arrival with a glass of tsipouro and some sweet loukoum
The secrets of its production quickly spread to other monastic centers (for example, the Meteora monasteries), and from there began to reach neighboring regions—Macedonia, Thessaly, and Epirus.
Since then, and for several centuries, tsipouro became the main drink of local rural residents. Only winemakers were allowed to obtain the right to produce this beverage. However, they were permitted to sell their product only on the local market and exclusively in bulk. Thus, until the end of the 20th century, tsipouro was produced solely as a homemade product.
In 1988 a law allowing the industrial production, bottling, and sale of this strong alcoholic beverage throughout the country has been passed. To do this, it is necessary to obtain the appropriate state license. It should be noted that the use of modern industrial distillation equipment has significantly improved the quality of tsipouro and brought it to a new level.
From late October until the end of December, Greece enters the tsipouro distillation season. This process is called "kazania" and remains one of the most iconic events in the social life of rural residents. It is a joyful occasion for friendly feasts with songs and dancing around the copper still. In some regions, such as Crete, the opening of the distillation season is celebrated with real folk festivals.
In Greece (especially in its coastal regions), catering establishments known as "tsipouradiko" (τσιπουράδικο) are very popular. There, guests are treated to tsipouro accompanied by a variety of appetizers called "tsipouromezedes" (τσιπουρομεζέδες): cheese, olives, anchovies, sardines, mussels, octopus, and many other delicious treats. Interestingly, the drink is usually served in small bottles of 50 ml (for two people). Most often, ice is added to tsipouro and it is sipped slowly, but there are also Greeks who prefer to drink it neat.
Recently, producers have been actively experimenting with this traditional drink, thus revealing its new facets. In recent years, varietal tsipouro has appeared on the market—that is, tsipouro made from a specific grape variety and distinguished by its varietal characteristics.
Moreover, samples aged in oak barrels are particularly interesting, as they boast a complex bouquet and are undoubtedly worthy of comparison with renowned beverages in this category.