Tsipouro

Tsipouro is a strong type of brandy that comes from Greece, especially from areas like Thessaly, Epirus, and Macedonia. It is made from grape pomace, which is what is left after making wine, or sometimes from wine itself. This spirit has about 40 to 45 percent alcohol.

Tsipouro is usually not aged in barrels, but some versions are. There are two main types: one that is just the pure spirit and another that has a flavor from anise, which was introduced in the 1900s. It is similar to another Greek drink called tsikoudia from Crete, but tsipouro is usually distilled twice and can sometimes have added spices.

History

According to tradition, the first production of tsipouro was made by Greek Orthodox monks in the 14th century on Mount Athos in Macedonia, Greece.

Method of production

Ripe dark grapes are crushed and left to settle for a few days to start fermentation. In the past, only the solid parts were used to make tsipouro, but today some makers use the whole grape pulp. This makes a better kind called "apostagma," which costs about twice as much.

Next, the mixture is heated in special units, and only the middle part is kept to make tsipouro. This can be done again to make an even better type. Finally, the liquid is left to rest in metal tanks or wooden barrels to make "aged tsipouro," which is similar to whiskey.

Serving

Tsipouro is a drink enjoyed in Greece during different times of the year. It can be a cool refreshment or a warm drink, and it sometimes replaces coffee or wine at meals. People often share tsipouro during friendly get-togethers.

Many enjoy tsipouro cold from the fridge, but some like it with a little water or ice. It is commonly served in small glasses along with meze, which are small dishes such as nuts, dried fruit, cheese, olives, or seafood.

In 2006, Greece asked for tsipouro to be officially protected as a special local product, and this request was approved later that year.

Relation to ouzo

Anise-flavoured tsipouro is made in Macedonia and Thessaly. It tastes very similar to ouzo, but the way it is made is quite different. The alcohol in ouzo is very strong and does not keep the flavors from the original ingredients. Tsipouro, however, is made in a way that lets it keep the smell and taste of the grape pomace.