Greeks Spirits
Traditional Greek Spirits have deep roots in time and in Greek culture. Distilled spirits first appeared in the Byzantine period and the tradition has continued virtually unchanged up to the present day. Producers still distill their Ouzo, Tsipouro, Tsikoudia and Liqueur in authentic alembics and from the same raw materials used through the ages.
Greek Spirits are emblematic of Greek hospitality and enjoying good company. A glass of tsipouro, ouzo or mastiha will be served to guests along with delicious ‘mezedes’ – small plates of tasty tidbits like grilled octopus, flavorful dips and sun-kissed wedges of tomato.
Ouzo
HOW IS OUZO MADE?
Ouzo is a distilled anise spirit produced exclusively in Greece. Ouzo is made from a base spirit of grapes before being flavored with anise – the same distinct taste found in absinthe.
What sets genuine Greek Ouzo apart from other anise-flavored spirits is that the aromatic substances are obtained naturally by means of distillation.
The first ouzo distillery was founded in Tyrnavos in 1856 by Nikolaos Katsaros, giving birth to the famous ouzo Tyrnavou. Other famous Greek ouzo brands are Ouzo 12, Ouzo Barbayanni, Ouzo Jivaeri, Ouzo Loukatos, Ouzo of Kavala and so many more.
On October 25, 2006, Greece won the right to label ouzo as an exclusively Greek product.
HOW TO DRINK OUZO
Ouzo is normally served with ice cubes and water in a small glass and then it transforms to milky white, sometimes with a faint blue tinge and takes on a whole new character.
It can also be drunk straight from a shot glass for those who dare.
Tsipouro & Tsikoudia
Tsipouro is an un-aged brandy from Greece and in particular Thessaly, Epirus, Macedonia, and the island of Crete (where Cretans call it tsikoudia).
HOW IS TSIPOURO MADE?
Tsipouro is produced by careful fermentation and slow distillation of grape pomace. Certain tsipouro distillates may be left to age in oak casks for a number of years, lending unique, spicy characteristics to the final product.
Tsipouro is made exclusively from grapes when ouzo on the other hand may use the distillation of various agricultural products and not only grapes. Tsipouro is born from the grape’s mashed peels that are left to ferment for a month so that their sugar becomes alcohol. Mostly tsipouro is distilled once, however its flavour and taste may be higher when distilled twice.
HOW TO DRINK TSIPOURO
Tsipouro, tsikoudia and ouzo, like all alcoholic beverages in Greece, are generally consumed at social gatherings.
Here in Greece we tend to enjoy tsipouro straight from the freezer. Some people prefer to either dilute with water or they just add ice.
Depending on the time of year, tsipouro is used either as refreshment or as a hot beverage, and depending on the time of day, it replaces the drinking of coffee or wine.
Greek Liquers
The unique Liqueurs produced in Greece have become popular with bartenders around the world in recent years for the flavor and aroma they lend to innovative cocktails. Liqueurs first appeared in the 13th century as tonics made from botanicals with healing properties. Greece with its richly diverse flora, produces a large variety of delicious Liqueurs.
MASTIHA LIQUEUR
Amongst these, Mastiha is uniquely Greek and flavored with genuine mastic, a resin produced only in Greece.