Tsikoudia

Tsikoudia, sometimes known as raki in eastern Crete, is a traditional alcoholic beverage from the island of Crete. This potent spirit, distilled from grapes, has an alcohol content that can range between 40% and 65%. It is produced by distilling the leftover grape skins and seeds, known as pomace, after winemaking. The pomace is left to ferment for approximately six weeks in a sealed barrel before undergoing distillation.

Drinks similar to Tsikoudia can be found in various regions: tsipouro in mainland Greece, rakia in Albania, orujo in Spain, grappa in Italy, marc in France, chacha in Georgia, bagaceira in Portugal, and rakija in Bulgaria, North Macedonia, and Serbia. In eastern Crete, it is commonly referred to as raki. Many Cretan villages produce their own Tsikoudia, and the alcohol content varies depending on the producer. Licensed distillers in these villages typically initiate the distillation process over a few weeks in late October and early November.

Tsikoudia is usually served chilled, straight from the freezer, and is a popular post-dinner drink in local tavernas. It is often provided gratis alongside fruits and sweets after a meal. For a variation, Tsikoudia can be infused with lemon rind, rosemary, or honey, creating a delightful version known as rakomelo.