Aged Spirits

Aged spirits are not limited to whiskey, rum, tequila and brandy. They extend to tsipouro and tsikoudia. Without the addition of any aromatic agent, the wood of the aging barrel is left to do all the work. It imparts great characteristics to the original, colorless spirit, turning it into a golden alcohol-containing work of art.

An excellent aged tsikoudia, made with extra care, is 35N. It can enchant a novice palate, in addition to an expert one. In the field of aged tsipouro, Aγιονέρι of Tsililis Distillery is an example of incredible softness, while the Ηπειρώτικο of Zoinos Distillery is also soft and at the same time "sophisticated".

It's all a matter of grape variety. Aged spirits of Crete, the island where Vidiano, Vilana and Muscat of Spina reign, are different from the aged spirits of mainland Greece. In Thessaly, for example, Muscat Hamburg dominates, while in Epirus Debina and Isabella “hold the scepters”.

A hearty meal, especially if it includes game or smoked fish, deserves to be accompanied or followed by aged tsipouro or aged tsikoudia. On the other hand, what's better than enjoying such a spirit at the bar with friends or at home, reading a good book?

If dinner is designed for… carnivores, then a deeply aged spirit, such as Manifesto Grego of Apostolakis distillery or Dark Cave of Tsililis Distillery, are ideal choices. Gastronomically lighter dinners are matched with accordingly aged spirits, such as the ones of Dionysia Cellars and Spyropoulos Family Distillery.

Store them out of the fridge, tightly sealed and away from sunlight and heat sources.

The recommended serving temperature of aged spirits is 15°C, however do not hesitate to enjoy them at a slightly lower temperature, e.g. with the “help” of an ice cube. Also, feel free to use an aged spirit as a cocktail ingredient, e.g. of an Old Fashioned.

A lot! The aromatic pluralism of an aged spirit is half the pleasure. Prefer a stem glass, whose rim diameter is smaller than its maximum diameter. Fill half of the glass bowl, so that a relatively large surface area of liquid is created. Give aromas the chance to emerge and right away the chance to condense at the narrower top of the glass, reaching your nose.