Tsipuro

Interestingly, the history of a traditional drink for Greece called Tsipuro has its roots in the distant past. According to some sources, Tsipuro first began to be made in the 14th century - Orthodox monks prepared it on Holy Mount Athos, and then regaled their guests to them, who led the monastic monastery.

In the 15th century, Tsipuro began to produce from grape cake and in Athens - this fact is confirmed by Sultan decrees regulating the local production of alcoholic beverages. Today, Tsipuro is made in most regions of Greece, but the main centers for the production of this drink are located in Macedonia, Epirus, Thessaly and on the island of Crete, where it is called Tsikudya or Raki.

Until the end of the 20th century, the sale of Tsipuro was allowed exclusively within the nomes (areas) where the drink was made. Tsipuro began to enter free sale only in 1980, and if the manufacturer has an appropriate license. At the same time, the systematic and fully controlled production of Tsipuro is being established at large enterprises.

As you know, this alcoholic drink is produced on the basis of grape cake by distillation. The resulting distillate is distilled again, and then various flavors, often spices (cloves or cinnamon), are introduced into it.

It is noteworthy that anise is added to Tsipuro in Thessaly and Macedonia, thanks to which in these regions the drink tastes like Uzo Greek vodka. In Epirus and Crete, it is forbidden to add anise, but the Cretans adapted to add natural honey, receiving Rakomelo.

Basically, Tsipuro is drunk either warm (room temperature) or cold, but ice is not added to it. It is recommended to consume it during the day, accompanied by a variety of snacks, for example: savory meat, sausages, spicy types of cheese, dried tomatoes. And only in the city of Volos, as well as its district of Tsipuro, it is customary to eat seafood.

Many tourists often confuse Tsipuro with Uzo, another traditional alcohol for the Greeks. However, it is worth knowing that they are different, although they have a slightly similar production process. In particular, Uzo Greek vodka is obtained by triple distillation, as well as the addition of sugar and anise. Therefore, it can be said to be made from digested Tsipuro.

And today the production of Tsipuro remains almost a cult action, acting as one of the main cultural and social events in the life of the inhabitants of Hellas. Every year in October, the process of making Tsipuro is inevitably accompanied by festivities, feasts, songs and dances around the copper cauldron in which this drink is brewed.