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Tsipuro is another fruit distillate, the brother of rakia, grappa, orujo and palenki, only this time it comes from the shores of Hellas. Legends say that in the 40th century it was brewed by hospitable monks on Mount Athos and treated to all pilgrims, so the world learned about an invigorating drink with a strength of 45-XNUMX degrees.
History
Judging by the historical evidence that has come down to us, until the end of the 1980th century, tsipouro was not subject to export, but was distributed only within the nome (region) of manufacture. The free sale of Greek vodka (more precisely moonshine) began only in 1990, and then – under license, and industrial production – in XNUMX, before that the drink could only be found in private households.
Since 2007, “tsipouro” is a name controlled by origin, which can only be called a distillate made in specific areas of Greece: Macedonia, Thessaly, Epirus, Crete.
Manufacture
Ripe berries of dark grape varieties are crushed with a press. The resulting pulp is left for a couple of days to start the process of fermentation (fermentation), then the juice is separated from the cake: the first will make young wine, and the second – the drink tsipouro. According to the new rules, not only the skins, seeds and tails of grapes, but also the pulp can be used as raw materials – this way the taste of the drink becomes richer, but this depends on the manufacturer.
The fermented mash is subjected to double distillation in a copper alambik (moonshine still), each time carefully cutting off the tails and heads. Finally, the middle portion – the “heart” – is infused in a steel tank or sent for aging in an oak barrel. In the latter case, the drink is very similar to grape brandy or cognac.
Every autumn, holidays thunder throughout Greece: wine is prepared in cities and villages, and at the same time, tsipouro. The main share of events falls on the period from October to December: it is at this time that Greek moonshine is brewed in all villages.
Famous brands
Given that this drink has recently taken on an industrial footing, it is not surprising that there are very few manufacturers (especially world-famous ones). In particular, the Tsantali company, which has been operating for over 100 years, enjoys a good reputation, and in the domestic market, the Greeks are happy to drink the products of local mini-productions.
Greek tsipouro can be “clean” or with spices: cloves, honey, cinnamon, anise.
How to drink tsipouro
For the Greeks, tsipouro is a substitute for coffee and wine. In summer they drink grape vodka cold, in winter – hot or at room temperature, sometimes with ice.
The drink can be an aperitif, a digestif, the main alcohol at a feast, a “welcome glass” and a glass “on the road”. Tsipuro is absolutely universal in this sense.
Traditionally, it is believed that the best appetizer for grape distillate is spicy or spicy meat, but the Hellenes themselves serve it with nuts, dried fruits, dried vegetables, and even seafood.
In taverns, tsipouro is served in small karafaki glasses, each ordered portion is accompanied by a meze plate with a light snack, and the treat should not be repeated.
Tsikudya, rakomelo and other alternatives
Greek vodka tsipouro is just one of the variations of the strong drink loved by the Hellenes. Tsikoudia is a very similar distillate, but it has no herbs added and is made only in Crete.
Rakomelo is more common on the Greek islands: it is a very spicy drink, most often with sugar, honey and a whole bunch of flavors.
Ouzo – anise tincture with a mass of herbs and spices, the mass fraction of grape pomace in raw materials does not exceed 30%.