Tsipouro, Greek national drink
Tsipouro
Tsipouro is a so-called pomace brandy. It is mostly made from the press residues. White grapes from the Greek varieties Assyritiko, Athiri and Roditis are used. Tsipouro is distilled at least twice, some varieties even three to four times. In contrast to the well-known ouzo, tsipouro is not generally refined with aniseed. There are many fine tsipouro varieties that do not contain anise. On the island of Crete, tsipouro is also called raki, but it is only related to the Turkish spirit in terms of name and taste.
Usually Tsipouro is drunk as a digestif after a meal, usually served at room temperature or sometimes with ice. In winter it can also be drunk hot with honey and is known as Rakomelo.
Tsipouro is a so-called pomace brandy. It is mostly made from the press residues. White grapes from the Greek varieties Assyritiko, Athiri and Roditis are used. Tsipouro is distilled at least twice, some varieties even three to four times. In contrast to the well-known ouzo, tsipouro is not generally refined with aniseed. There are many fine tsipouro varieties that do not contain anise. On the island of Crete, tsipouro is also called raki, but it is only related to the Turkish spirit in terms of name and taste.
Usually Tsipouro is drunk as a digestif after a meal, usually served at room temperature or sometimes with ice. In winter it can also be drunk hot with honey and is known as Rakomelo.
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