An introduction to Tsipouro
Tsipouro is found on most greek tables in Greece especially in the summer accompanied by mezedes small plates of different food and tastes
How is Tsipouro made?
Tsipouro is made exclusively with grape distillation in contrast to ouzo which may use the distillation of various agricultural products and not necessarily grapes. The base for tsipouro is the grape's mashed peels that are left to ferment for a month so that their sugar becomes alcohol. The grapes are then distilled in cauldrons (rakokazano). Most tsipouro is distilled once, however its flavour and taste may be higher when distilled twice. In order for tsipouro to be consumed it must first be diluted with water until its alcoholic grades reach 40-45%
Tsipouro with or without anise?
Tsipouro as it is commonly thought of does not have anise and does not have a particularly strong taste. Tsipouro with anise is more common in some areas of Northern Greece (e.g. Volos, Larisa, Karditsa). The addition of anise gives a more sweet and aromatic taste in comparison to non flavoured tsipouro and when ice or water is added the tsipouro becomes whiteish just like ouzo.
