#trsipouro

Tsìpouro [τσίπουρο] and kazània [καζάνια]

During each October and November, nearly everywhere across mainland and insular Greece a feast takes place, where spirits are usually distilled from the pressed grape pomace that has been already crushed for making wine, or from other crushed and pressed fruits with high sugar content (figs). The pomace will be first fermented for some weeks, and after this process has finished, the resulting alcoholic product will be boiled in a traditional distillery called kazàni [καζάνι] in Greek, which will yield, rakì [ρακή], tsikoudià [τσικουδιά], tsìpouro [τσίπουρο], or soùma [σούμα], the name depending mostly on the locality where the distillation takes place.

In Crete, the spirit is called rakì or tsikoudià, as also in the Cyclades, while in mainland central and western mountainous Greece, it is called tsìpouro, and it is usually double distilled and also mixed with anise, thus when diluted with water and ice it transforms to an aromatic milky, but potent liquid. Such spirits may be quite intoxicating, with up to 65% of their volume being clear alcohol, thus consumption should be carried out with caution. In Santorini, an island with very long tradition in viticulture and winemaking, the distillation process took place in the rakidiò [ρακιδιό], a part of the kànava [κάναβα]. Kànaves of Santorini and Therasia do not only represent wine cellars, but actually constitute the artesanal winery, where grapes were crushed and pressed after the vedema, their must was fermented in excavated underground tanks, ‘linoì’ [ληνοί], and where the renowned wines of Santorini were stored and aged in wooden barrels. At these structures the locals used also to distill spirits from the pressed grape pomace called rakì [ρακή], thus using every last remain from the wine-bearing vines (Vitis vinifera), locally named ambeliès [αμπελιές]. The kànava is also nearly without exception a rupestrian building, integral part of each residential household in Santorini and Therasia before the extensive prevalence of industrial wineries.

The photographs of this post were taken some years ago in 2017 at Oia Santorini, during one of the renowned tsìpouro feasts organised by Mr. Paris Sigalas, a true pioneer among the modern winemakers of Santorini. Domaine Sigalas was founded 30 years ago and was operated, until 2020, by Mr. Sigalas, while very recently he has entered new endeavours with his new winery Paris also in Oia, Santorini.

Just to satisfy your curiosity the feast was marvelous, as was the tsìpouro I drunk (in large quantities), while a musical band played in the cellar amidst the tsìpouro and tsikoudià barrels and the guests that were dancing, drinking and mingling.