Tsipouro

Tsipouro is a distillate. The remains of grape crushing (during vinification) are allowed to undergo alcoholic fermentation and then distilled in pot stills, together with water. Even oxidized wine or fermented juices of other fruits can participate in the distillation.

If anise is added to the pot still, then the resulting tsipouro has its characteristic aroma. Other than that, there is no difference.

Dekaraki, Tsipouro Babatzim, Tsipouro Tsilili, Tsipouro Apostolaki and Katogi Averof are the most popular in Konstantakopoulos liquor store.

Tsipouro flavored with anise is usually enjoyed with ice. Unflavored tsipouro varies in how it is consumed. Some prefer it at room temperature, others just keep it in the fridge, and others add ice to cool it down more. The season of the year, during which we enjoy this magical distillate, also plays its part.

Tsipouro can accompany almost anything. It goes best with seafood appetizers, cheese and charcuterie platters, fruit salads, nuts, potato chips and grilled meat.

The aging of tsipouro in barrels, usually made of oak, offers flavors of honey, wood, vanilla, coffee and dried fruits. Often, its aftertaste becomes sweeter and drier.

Aged tsipouro can be considered a premium drink. It combines the fruity character of simple (unaged) tsipouro with the strength of the barrel. However, aging is not the only path to the premium designation. When tsipouro is monovarietal, capable of highlighting the uniqueness of the variety of origin, then it can rightly be called premium.

Whiskey lovers will definitely appreciate aged tsipouro. Fans of colorless spirits, like gin and vodka, might prefer a cask-free tsipouro. In any case, any tsipouro from an established producer makes a great gift.

The rule is reminiscent of ouzo. If tsipouro has anise, then it is stored outside the refrigerator. If it is unflavored, then it is stored anywhere, depending on each person's preference. Quite o lot of people put the bottle in the freezer, in order to increase the viscosity of the drink and reduce its "aggressiveness" to the throat.

There are two levels of differences: the grape varieties and the addition of herbs. Thessaly, for example, is famous for the rose notes in its tsipouro, because Moschato of Tyrnavos is often used as a raw material. In Epirus tsipouro is more "strict". In many parts of Macedonia, anise dominates the character of tsipouro, while in the Peloponnese we find great pluralism, due to the multitude of grape varieties and preparation approaches.