Zivania

Zivania, or zivana, is a cherished traditional Cypriot pomace brandy produced by distilling a blend of grape pomace and local dry wines from the Xynisteri and Mavro grape varieties. The term "zivania" originates from the Greek dialect spoken in Cyprus and translates to pomace. This clear, potent spirit typically has an alcohol content of around 45% by volume, though it can reach up to 60% according to regulations. It is renowned for its light raisin aroma.

The origins of zivania are somewhat obscure. Some suggest it was first produced by monks from Mount Athos in the 15th century, while others believe its history dates back to the Venetian rule in Cyprus in the late 15th century. Irrespective of its beginnings, zivania has remained a staple through Ottoman and British rule, with historical references like that of Samuel Baker in 1879.

Legally, zivania is defined as an alcoholic beverage made exclusively from the first distillation of wine, grapes, or fermented pomace, with an alcohol content not exceeding 60%. It contains no added sugars or acids. Since 1989, zivania has enjoyed protection under EU regulations, recognized as a unique grape marc product from Cyprus.

The production of zivania involves pressing grapes to create must, fermenting the must and pomace mixture, and then distilling it in a traditional still called a "lampikos." The quality of zivania can vary depending on the distillation process. Once produced, zivania is stored in sealed containers and can be bottled in glass for short-term storage.

In Cyprus, zivania is enjoyed year-round, often served cold alongside nuts, sweets, or appetizers. It was a popular drink before other alcoholic beverages gained prominence. Aged zivania is especially prized and reserved for special occasions. Beyond being enjoyed as a drink, zivania has been used medicinally for treating wounds, colds, and toothaches, and as a warming drink in the winter.