Ouzo and Tsipouro are found on most tables in Greece especially in the summer time and accompanied by a plates of 'mezedes' (small plates of different foods and tastes). The first thing we must clarify is that raki, tsipouro and tsikoudia are the same spirit. Finally, the distillate is left to settle and mature in stainless steel tanks. Tsipouro, the second of the three great Greek drinks, has some things in common with ouzo, and some things in common with tsikoudia. Report inappropriate content . Tsipouro is a genuine Greek product. A glass of ouzo (and tsipouro) has 120-150 calories. Perfect with all our meze and antipasti. This results to a superior product, called “apostagma”, sold at approximately twice the price of tsipouro. Saturday & Sunday 12pm to 3pm & 5pm to 10pm. Tsipouro is usually served neat and cool - but not ice cold - in small glasses. In most of these tsipouradika, whose counterpart for ouzo is the ouzeri, tsipouro is served in little 200 ml carafes or in even smaller bottles of 50 ml. tsipouro. Tsipouro's alcoholic grades are usually higher than ouzo, so tsipouro can be considered 'stronger'. This process is repeated to obtain doubly distilled tsipouro, which might be superior. The indications 'Cretan Tsikoudia', 'Macedonian Tsipouro', 'Tsipouro Tyrnavou' and 'Thessalic Tsipouro' are also allowed to indicate specific areas of origin since tsipouro is produced in these regions. Tsipouro's alcoholic grades are usually higher than ouzo, so tsipouro can be considered 'stronger'. Tsipouro with anise is usually served with water and ice just like ouzo. Tsipouro is drunk as an appetizer, before the meal accompanied by appetizers. Tsipouro is the forgotten cousin of the more popular ouzo and raki; although little known outside Greece, the spirit is an indelible part of the country’s culture. In seaside areas, fish and seafood such as fried anchovies, tsiros, sardines and other seafoods are dominant, while in mountain areas appetizers are usually heavier, such as pickles, sausages, spicy cheeses etc. As in all things in life, moderation is the key to proper enjoyment! Ouzo is traditionally consumed with ice and a little cold water in a tallish lanky glass, although some prefer it plain (without water). During a visit to Thessaly in 1896, the late professor Alexander Philadelpheus delivered to us valuable information on the origins of the word "ouzo", which has come to replace the word "tsipouro". Ouzo is the de facto Greek national liqueur and no other drink is more closely associated with Greece than this clear, anise-flavored spirit. Ouzo is usually served with ice and water and always in small, slim glasses. As nouns the difference between ouzo and tsipouro is that ouzo is (uncountable) an anise-flavoured liqueur, popular in greece while tsipouro is a greek alcoholic spirit distilled from marc or … This version eventually came to be called ouzo. Terkenlis. Nu exista un fel anume de meze cu care sa le asociezi. 2 reviews. Tsipouro is mainly produced in mountainous areas, and that's why it is combined with 'earthy' and heavy dishes such as fried bread, salted pork, sausages, cheeses, spicy peppers etc. Ouzo is a mixture of alcohol, water and various aromatic herbs, always including anise. Soft Drinks. Barcha. The truth is that both spirits are highly alcoholic and can easily cause drunkenness. When the anise flavored tsipouro is mixed with water and ice, it turns into a milky-white mixture. In addition, ouzo causes vasolidation and lowers blood pressure. It is a nice accompaniment to all seafood and strong-tasting fried food. In epirotic Greece it is served in a tall glass with ice. Tsipouro with anise is more common in some areas of Northern Greece (e.g. But, I can vouch for Metaxa being good. Tsipouro (Greek: τσίπουρο, romanized: tsípouro) is an un-aged brandy from Greece and in particular Thessaly, Epirus, Macedonia, and the island of Crete (where Cretans call it tsikoudia). 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. Ouzo is sweet but also quite strong! Ouzo is an aperitif, therefore is consumed before eating so that it will 'open' the appetite. 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 final distillate is called '100%ouzo distillate' and can be consumed only if diluted with water until it reaches 38-42% alcoholic degrees. On the other hand, ouzo has a reputation of 'pounding the head'. Ouzo Vs Tsipouro . Unlike ouzo, tsipouro (without anise) can be consumed after the meal as a digestive. Ouzo it is usually served as an aperitif on ice and water, in mixed drinks and cocktails. Ouzo - Tsipouro. Despite the misery, the financial crisis, the politics, and the irritability that seems to be going around, you wake up on a day like this and it seems as if everything is wiped away. 1K likes. The crisp aromas and tastes meld beautifully with Greece’s flavorful traditional dishes. Like ouzo, it is flavored with anise – but only sometimes. Ouzo, Tsipouro and the Spring Sunshine. A grape distillate, whose production is said to have started in Agio Oros in the 14th century and gradually spread to Macedonia, Epiros, Thrace, Thessaly and Crete. The alcohol is distilled again with the aromatic seeds that are added to the distillation cauldron called the amvyx. Home Ouzo - Tsipouro. Ouzo has its roots in tsipouro, which is said to have been the work of a group of 14th-century monks on Mount Athos. The OuZo of Apostolakis Family since 1954 The Ouzo of Apostolakis Family is produced by the family business founded in Magnesia in 1954. Tsipouro is usually served in shot glasses with meze (a small side dish) such as nuts, dried fruit, raisins, cheese, olives, seafood, meat, halva, or paximadi (rusk). To sum it up, Tsipouro is a pure grape distillate, similar to Italian Grappa. On the other hand, ouzo has a reputation of 'pounding the head'. 5. Depending on the recipe more herbs may be added including cinnamon, mint, ginger, angelica root, clove, lime and even orange, mandarin and lemon peels. The raw material is almost pure alcohol (96% vol.) Tsipouro Greek Taverna. Ouzo is very similar to tsipouro yet it … Traditional Greek Taverna. Tsipouro is a drink for a variety of occasions and a variety of tastes. The same remark could be said for tsipouro, the near cousin of ouzo. Ripe dark grapes are passed through crusher/destemmers. This kind of ouzo is therefore, a pre blended product. In the tsipouradika (restaurants that mainly serve tsipouro) in Volos, on the other hand seafood, is dominating. Tsipouro is a good drink to have with salty mezes and excellent for sea food. Tsipouro este un digestiv elen, produs din struguri si care de obicei nu conține anason. Tsipouro is a strong distilled spirit containing 40–45% alcohol by volume and is produced from either the pomace (the residue of the wine press) or from the wine after the grapes and juice have been separated. 'Simple' ouzo if 'by 100% distillation' is not written on the label means that the ouzo contains at least 20% pure ouzo distillate (the lowest limit allowed by law). o kadar sert ki 100 derece olması ihtimali üzerinde duruyorum.benim diyen alkoliği yerlerde süründürür alimallah How are they made and what is that distinct taste? No matter where you are though, the classic Greek appetizer served with ouzo is some olives, a slice of bread, a piece of cheese, a tomato cut in four and a slice of cucumber. Ouzo & Tsipouro. Greek Ouzo is only distilled partially from grape residuals and its main flavour component is anise. Brandy: For an extra depth of flavor, try Metaxa or strongly flavored brandy (like cherry brandy) with ouzo and vodka or tsipouro. Tsipouro is made exclusively with grape distillation in contrast to ouzo which may use the distillation of various agricultural products and not necessarily grapes. To make things even more confusing, the most common spice to flavor tsipouro with is anise, which makes it similar to ouzo both in flavor and the cloudy white look when water is added.. No matter what you call it, it’s a potent spirit with up to 45% alcohol by volume, made 100% from grape pomace (i.e the solid residue left behind after the grapes are pressed for juice). The addition of anise gives a more sweet and aromatic taste to the tsipouro and when ice or water is added the tsipouro becomes whiteish just like ouzo. The final product is 40 to 50 ABV. Tsipouro / Ouzo i am sure TH13 will be more knowledgeable, especially regarding best and more tasty brands / places to buy from. Drept pentru care nu se va servi cu gheata sau apa rece. Listen our video to compare your pronunciation! But what the heck is Ouzo and Tsipouro anyway? Another popular Greek spirit is ouzo. Ouzo, Tsipouro & Liquor Say “yamas” (cheers) with a glass of ouzo or tsipouro, the most well known and loved Greek aperitifs. Turkish Raki is processed with aniseed, similar to Greek Ouzo. from distillation of agricultural origin (eg from cereal, raisins and molasses in particular). The alcohol used to produce ouzo is 96% ABV rectified 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. Without further ado we give you a beginner's guide to Ouzo, Tsipouro and Tsikoudia! Stay up to date with news and promotions by signing up for our monthly newsletter. 700ml Ouzo (Sugar Free) | Kardasi Family A bottle's label is allowed to include the 'Tsipouro' or 'Tsikoudia' designation but not 'raki'. The name 'ouzo' is not allowed to be used for any other European product. [3], Anise-flavoured tsipouro is also available, produced especially in Macedonia and Thessaly. Ouzo was introduced to Greece largely by the refugee populations that came from the western coast of Asia Minor and Smyrni. These kinds of ouzo are considered highly aromatic and qualitative. In the next stage, the mass is fed into distillation units, where temperature and pressure are closely monitored. Today is one of those days that you feel lucky to be living in Greece. Distillation was always done at 'home' or at the 'kazanemata' that began right after the grape harvest in late October and had a festive kind of character. Anise which gives ouzo its distinctive taste is considered to help in iron absorption in foods. Anise-flavoured tsipouro is also available, produced especially in Macedonia and Thessaly. Using the same type of base (though considerably stronger), ouzo is traditionally distilled in copper pot stills and flavored with anise. Ouzo if water is added turns milky white while tsipouro will not change its crystal clear colour. Anise-flavoured tsipouro and ouzo have almost identical taste but vary enormously in their method of production. In contrast to tsipouro, ouzo usually contains a small percentage of grape distillation. According to tradition, the first production of tsipouro was the work of Greek Orthodox monks in the 14th century on Mount Athos in Macedonia, Greece.[1]. It comes in two types, pure and anise-flavoured, and is usually not aged in barrels, although barrel aged versions do exist. Ouzo is one of Greece’s most popular alcoholic drinks. Dallas, Texas. Raki, which is common in many areas of Crete, and the greek islands, today is a patented Turkish name. Most tsipouro is distilled once, however its flavour and taste may be higher when distilled twice. The fame that accompanies ouzo and its reputation for being a 'dangerous' drink has often been attributed to added sugars - the combination of sugar and alcohol causes faster intoxications. The remaining 80% of the drink consists of alcohol, water and aromas with anethole (anise's essential oil) being the prevailing ingredient and sometimes sugar. Once you add ice to your ouzo it turns cloudy. It also helps appeasing the intestine and has mild antiparasitic action. For those with a taste for it, there are some famous ‘Ouzeries’ to sample across the country. For Greeks, and not only, is a way of life. Re: Ouzo,Metaxa,Tsipouro etc … 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. Ouzo 10 Cavino 700ml; Ouzo Mavrakis 38% VOL 700ml; Ouzo Mavrakis 200ml; Mavrakis Tsipouro 700ml; Mavrakis Tsipouro 200ml; Mavrakis Mastiha Liquor 700ml; Mavrakis Mastiha Liquor 5 litre; Mavrakis Brandy 700ml; If … Sweet Life Treat yourself with traditional Greek spoon sweets, fresh baklava and … Copyright © 2020, Greece and Grapes, All Rights Reserved. It is not produced in any other part of the world except Greece. It can also be aged in wooden barrels to give 'aged tsipouro', a relatively new beverage that can be compared to whiskey. Volos, Larisa, Karditsa). The potential ouzo headache can be due to the synapostakta (or fuels like methanol) that can be contained in the alcohol that the distillator supplies. There are several ways of making both drinks and each maker has his own secrets about it. Want to know how other words sound like? It is obvious that each area has its peculiarities, but every drinker has his tastes as well. The first and last distinct batches (the 'head' and the 'tail') are discarded. According to Greek manufacturers, the best way to enjoy tsipouro is straight from the freezer. Ouzo is made similar to tsipouro, which is the Greek equivalent to Italy's grappa. Ouzo tends to be a summertime drink, quaffed slowly alongside mezze (Greek tapas) and fish dishes. evlerde yapılanı daha makbuldür. The truth is that both spirits are highly alcoholic and can easily cause drunkenness. Since tsipouro is not sweet, like ouzo, it is considered to be better combined with 'stronger' and more spicy dishes. Anise-flavoured tsipouro and ouzo have almost identical taste but vary enormously in their method of production. As nouns the difference between ouzo and tsipouro is that ouzo is (uncountable) an anise-flavoured liqueur, popular in greece while tsipouro is a greek alcoholic spirit distilled from marc or … Higher alcohol grades result in more calories. The mass is left to settle for a few days, just enough to get fermentation started. Level Contributor . Ouzo has the aroma of licorice and has a high alcohol content of approximately 40%. It goes well with salty, spicy and subacid tastes even though the choice of every appetizer depends on each drinker's personal taste. One version of it was flavoured with anise. Greece’s three main alcoholic drinks – ouzo, tsipouro and raki (also known as tsikoudia) – are literally mischievous ‘spirits’ that must be enjoyed at a slow pace always accompanied by titbits of food – known as “mezedes” – and plenty of water. 'By 100% distillation' is a pure ouzo distillate which should be diluted with water according to the procedure described above. When ouzo is diluted with water, it becomes cloudy, which is known as the “ouzo effect” or the “louche”. 475 posts. Tsipouro had long been made in Greece and is a brandy distilled from the must or remnants of grapes pressed for winemaking. şükela: tüm ü | bugün ... 17.03.2003 14:02 melissaki (bkz: ouzo) 17.06.2003 16:52 bayatis (bkz: çipura) 04.07.2003 12:00 abebe bikila. It is made from an exact blend of pressed grapes, herbs and berries. Finally, the headache has also been attributed to the fact that simple ouzo is not an entirely pure distillate, but a result of a product mixture. Look for tsipouro… Home \ Spirits \ Ouzo - Tsipouro - Raki PHONE ORDERS: 2310 815538 OPERATING HOURS: DAILY (SUNDAY CLOSED) 09:00 - 15:00 Stay informed about our news and special offers. In Nafplio, where the distiller is based, you can drop in with an empty bottle and fill it directly from the tap. Ouzo is the product of alcohol and anise that gives it its distinctive flavor. Ouzo & Tsipouro. ouzo with many different aromas and flavours. In order for tsipouro to be consumed it must first be diluted with water until its alcoholic grades reach 40-45%. ... Tsipouro is a very strong distilled spirit has between 35%-45% alcohol per volume. Today some producers use the whole of the pulp, without taking out the must for wine production. Ouzo is an alcoholic drink that does not need ageing. The difference depends on the alcoholic content of the distillate. The eastern islands of Lesvos and Chios are the homelands of ouzo, but Northern Greece also has a long tradition in ouzo production and consumption. It is believed to date back to the hallowed ground of the 14th-century monasteries on Mount Athos, and the customs surrounding its consumption have made tsipouro something akin to sacred to the Greeks. Seeds include anise (necessarily) but star anise as well, fennel, mastiha, coriander and cardamom. The final product is 40 to 50 ABV. Tsipouro and tsikoudia, like all alcoholic beverages in Greece, are generally consumed at social gatherings. 1895 with production of traditional Greek Tsipouro like Tsipouro the Simple and Stathopoulos Tsipouro, "Greeks toast EU's ruling on ouzo - Breaking News - World - Breaking News", "Tsipouro: Greek traditional distillation from grapes", https://en.wikipedia.org/w/index.php?title=Tsipouro&oldid=991829478, Greek products with protected designation of origin, Instances of Lang-el using second unnamed parameter, Creative Commons Attribution-ShareAlike License, This page was last edited on 2 December 2020, at 01:14. It is made with the same old and authentic family recipe of Thessalian distillers who came from Asian Minor. Tsipouro as it is commonly thought of does not have anise and does not have a particularly strong taste. In Greece, Ouzo is consumed as an aperitif, an after-dinner drink, at celebrations, and as an after-work pick-me-up. 24 helpful votes. Ouzo is a mixture of alcohol, water and various aromatic herbs, always including anise. Tsipouro or tsikoudia is about the same, prepared – by … Since 1989 ouzo has been recognized by the European Union as a national product. Thank you all for your continued support and contribution to a fantastic start to Tsipouro. In Crete, Tsipouro is called Tsikoudia or Raki. The alcohol used to produce ouzo is 96% ABV rectified 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. Watch how to say and pronounce "tsipouro"! The grapes are then distilled in cauldrons (rakokazano). Ouzo is made in a traditional way that you can only encounter in Greece; it belongs to the general category of spirits with a scent of anise. Although there are many 'recipes' - which is why there is ouzo with many different aromas and flavours - the basic ingredients for ouzo production are two: alcohol and aromatic seeds. In contrast to tsipouro, ouzo usually contains a small percentage of grape distillation. Tsipouro of Tyrnavos Aniseed Flavored Ouzo of Tyrnavos The Tyrnavos Coop Winery & Distillery with about 500 growers members, active in wine production, spirits and beverages and distributes its products in almost all Greece and abroad. Tsipouro vs. ouzo. Only the intermediate batch (known as the 'heart') is kept to make tsipouro. Tsipouro or tsikoudia are about the same, prepared – by distillation – and from the same raw material -- stemfyla (grape marc). 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. 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