Tsipouro

Tsipouro is an un-aged brandy originating from Greece, particularly from regions such as Thessaly, Epirus, Macedonia, and Crete. Known for its strong character, tsipouro contains an alcohol content of 40–45% and is crafted from either grape pomace or wine, post-separation of the grapes and juice. There are two primary variations of tsipouro: the non-flavored version and one infused with anise. Though it is typically not aged in barrels, some barrel-aged versions do exist. According to tradition, Greek Orthodox monks on Mount Athos in Macedonia were the first to produce tsipouro in the 14th century.

The production of tsipouro begins with the crushing of ripe, dark grapes, which are allowed to ferment. This fermented mash is then distilled in carefully controlled settings. The initial and final fractions of the distillation are discarded, leaving the remaining distillate to mature in either tanks or wooden barrels.

Tsipouro can be savored in various manners: straight from the freezer, diluted with water, or even as a hot drink, depending on the season or occasion. It is a social staple, usually served in shot glasses accompanied by an array of snacks known as meze, which may include nuts, dried fruits, cheese, olives, and seafood.

In 2006, Greece secured Protected Designation of Origin (PDO) status for tsipouro. There is also an anise-flavored variant of tsipouro primarily produced in Macedonia and Thessaly, reminiscent of ouzo. However, the production processes differ significantly: ouzo is made from rectified spirit, whereas tsipouro retains the aromatic essence of the pomace because of its less intensive distillation.