Cyprus brandy

Cyprus brandy is a distinctive type of brandy produced on the picturesque Mediterranean island of Cyprus. Its history dates back to 1871 when ETKO, the island’s oldest distillery, began its production after importing a pot still from Cognac in 1868. By 1875, English explorer Samuel Baker observed that significant production was already occurring, particularly in the Limassol District.

Cyprus brandy enjoys considerable local popularity. Numerous distilleries, predominantly located in Limassol, are involved in its production. A unique feature of Cypriot brandy, distinguishing it from other European varieties, is its alcohol content, usually around 32%. However, some stronger versions, such as Keo Five Kings, can reach up to 40%. A noteworthy characteristic of most Cyprus brandies is their sweet aftertaste.

The production process typically involves the double distillation of white wines made from the xynisteri grape, followed by aging in oak barrels, which imparts a distinct flavor to the brandy.

Cyprus brandy is often enjoyed in mixed drinks. A popular cocktail that features this brandy is the Brandy Sour, which blends the brandy with locally made lemon cordial. This delightful beverage has even been honored as the national drink of Cyprus.