Tsipouro (Greek:τσίπουρο,romanized: tsípouro) is an un-aged brandy fromGreece and in particularThessaly,Epirus,Macedonia. Tsipouro is a strongdistilled spirit containing 40–45%alcohol by volume and is traditionally produced from grapepomace (the residue of thewinepress)or, alternatively, directly from wine after the grapes and juices have been separated[citation needed]. Tsipouro is typically produced in two varieties: pure, which is the default, andanise-flavored, which is a relatively new variation introduced during the 1900s. While tsipouro is usually not aged in barrels,barrel-aged versions are also available. It is similar totsikoudia produced on the island ofCrete, but unlike tsikoudia, which is single-distilled and contains no additional flavorings, tsipouro is typically double-distilled and may sometimes include spices, i.e. anise.
According to tradition, the first production of tsipouro was the work ofGreek Orthodoxmonks in the 14th century onMount Athos inMacedonia, Greece.[1]
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Ripe darkgrapes are passed throughcrusher/destemmers. The mass is left to settle for a few days, just enough to getfermentation started. Formerly, wine would be collected, and only the solid residue would be used for tsipouro in an attempt to get the most out of the plant. Today some producers use the whole of the pulp, without taking out the must for wine production. This results to a superior product, called "apostagma", sold at approximately twice the price of tsipouro.
In the next stage, the mass is fed into distillation units, where temperature and pressure are closely monitored. The first and last distinct batches (the "head" and the "tail") are discarded. Only the intermediate batch (known as the "heart") is kept to make tsipouro. This process is repeated to obtain doubly distilled tsipouro, which might be superior.
Finally, the distillate is left to settle and mature in stainless steel tanks. It can also be aged in wooden barrels to give "aged tsipouro", a relatively new beverage that can be compared towhiskey.
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. Tsipouro and tsikoudia, like allalcoholic beverages in Greece, are generally consumed at social gatherings.
According to Greek manufacturers, the best way to enjoy tsipouro is straight from the fridge. Some people prefer to either dilute with water or add ice.
Tsipouro is usually served in shot glasses withmeze (a small side dish) such as nuts, dried fruit, raisins, cheese, olives, seafood, meat,halva, orpaximadi (rusk).
In 2006, Greece filed a request for tsipouro to be recognized as a PDO (protected designation of origin) product,[2] which was granted later that year.[3]
Anise-flavoured tsipouro is also available, produced especially inMacedonia andThessaly. Anise-flavoured tsipouro andouzo have almost identical taste, but vary enormously in their method of production. The alcohol used to produce ouzo is 96% ABVrectified spirit (ethyl alcohol of agricultural origin) and therefore does not retain the flavours of the primary distilled products, whereas the lower degree of distillation of tsipouro allows it to retain the aroma of the pomace.[4][5][6]
