Tsipouro
By: Sheri Wetherell

About

Tsipouro is a potent alcoholic beverage, 45%% by volume, which is distilled in Greece from pomace (the residue of the wine press) traditionally served either hot or cold.
It is a variant of the more common liqueur ouzo, but unlike ouzo, it is most often made locally and in small batches.
It is usually served in shot glasses. Depending on the time of day, it can replace either coffee or wine.

Information
Other names: tsikoudia
Translations: Τσίπουρο, Тсипоуро


Physical Description

Colors: Usually clear


Tasting Notes
Flavors: Anise, white grape alcohol
Mouthfeel: Fiery, Strong
Food complements: Almonds, Feta, Olives, Walnuts, Meze, Bread, Loukoumi, Pickles, Seafood
Beverage complements: Coffee


Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: The taste of tsipouro varies widely by brand, so many Greeks prefer tsipouro that is locally made.
Buying: Tsipouro is available in specialty stores in the U.S. or may be ordered online. In Greece, tsipouro is widely available at supermarkets and local shops.
Popular brands include Idoniko and Tsilili. 


Preparation and Use
A huge majority of tsipouro is made in Greece, from the must-residue of white grape wine presses. 
Cleaning: Tsipouro doesn't require cleaning.


Conserving and Storing
Tsipouro may be stored unopened at room temperature for months.


Social/Political
Tsipouro is from Greece, and like many Greek beverages, is generally served at social occasions or celebrations. Throughout the country, it is called tsipouro, except in Crete, where a slightly stronger version of the drink is referred to as Tsikoudia.
History: Tsipouro was first distilled in the 14th century by monks on Mount Athos in Macedonia, Greece. Since tsipouro is made from the must-residue of the wine-press, it became a poor man's drink.