Greek Liquor: The Different Types of Greek Alcohol

Lifestyle

22.08.2023

Greece is known worldwide as a destination for great food and drink, and alcoholic drinks are a key part of customs and local traditions in Greece’s islands and villages. A variety of spirits have been made by the Greeks for centuries, or in some cases since ancient times. Some, like Retsina and Ouzo, are known everywhere, and others are made in small quantities on individuals islands. No matter what is in your glass, it’s best to follow the rules of Greek toasting and say “Ya Mas” (to our health).

Tsipouro

Tsipouro came long before ouzo and was first distilled on Mount Athos, the monastic community on Greece’sHalkidiki peninsula. It is a clear pomace brandy which is created from the remains of wine pressing. Tsipouro is about 40% alcohol and has different names depending on where you are in Greece. InCrete, it is called Tsikoudia or Raki. With the addition of anise flavor, Tsipouro becomes Ouzo. Ouzo is sometimes mixed with other alcohols in cocktails, but tsipouro is usually drunk on its own.

Best Tsipouro to Try

Some popular Tsipouros made locally are Dekaraki of Evia, Tsilili tsipouro from Thessaly, Idoniko from Macedonia, and Glivanos of Epirus. Tsipouro can also be home-brewed, as is done in many Greek villages.

Ouzo

Ouzo is perhaps the most recognizable drink in Greece. It is an acquired taste because it is flavored with anise. When you dilute ouzo with water, it turns cloudy. The most popular brands of ouzo are “12”, “Pilavas”, and “Metaxa”. Even though you might get a shot glass to drink your ouzo, Greeks don’t usually drink it all in one gulp. Ouzo is best enjoyed with appetizers, grilled octopus, and good conversation.

How to Make Ouzo

Ouzo is made with the remains of wine-making grapes, anise, and fennel seeds that sit in a copper still for hours. Then the mixture can be distilled again for a better result. The quality and flavor of ouzo depend on the size and material of the still, and the quality of the alcohol used. Every ouzo maker has a secret recipe for making their own blend.

Best Ouzo to Try

Ouzo is made in many regions of Greece, and there are over 300 producers in all. Half of these are located on the island of Lesvos. A few locally made ouzos that you must try are Isidoros Arvanitis Ouzo Plomari, which is named after the town “Plomari” in Lesvos, as well as Barbagiannis and Mini Mytilinis.

Wine

Thanks to the popular cult of Dionysus (the god of wine in ancient Greece), the ancient Greeks always had a good reason to produce wine. They sold it in modern-day Italy, Spain, and Cyprus. Today, Greek wine doesn’t have the same reputation as producers from France, South Africa, or New Zealand, but it is beautiful in its simplicity. Ordering at a taverna is an easy process. You just say whether you want white or red wine, and the host will usually bring you a quality table wine that is affordable and pairs well with the meal.

Best Greek Wines to Try

Some of Greece’s best local varieties are Peloponnesian reds made from agiorgitiko grapes, limnio grapes from Limnos, and the sparkling white wine of Epiros, which is made from debina grapes. Assyrtiko wines are local to Santorini, and Moschofilero is from Mantineia.

Retsina

Retsina is an acquired taste, so don’t confuse it with white wine, even though it looks the same. It tastes of pine because for two thousand years, pine resin was used in wine barrels to keep the wine from going sour. Retsina is sweeter and stronger than the average wine, and it is served across the whole country, often paired with meze platters (appetizers).

Best Retsinas to Try

The most popular areas for local retsina production are in Attica and Euboea (Evia). Kechribari is a well-known label because it complements Greek traditional dishes well, and its product “Tear of the Pine” is the first retsina made from Assyrtiko grapes. Kourtaki retsina became popular in the 1970s for its spicy aftertaste, and it maintains a high quality today.

Beer

Beer probably isn’t the first thing that comes to mind when you think of Greece, but it is very refreshing in the summer months. Whether you are on Santorini, Mykonos, Crete, Corfu, Rhodes, or Chios, you are probably not far from a brewery. Between these islands, 100 different beers are produced. If you want to try a classic Greek beer, the most popular are Mythos, Alpha, and FIX. Greece also has a share of imported beers like Kaiser, Beck’s, and Budweiser.

Best Greek Beers to Try

Among famous local beers is the Vergina Lager, which is made from 100% Thracian malt in the city of Vergina. On Tinos, you can find the “Nissos” brand, which is an emblem of the Cycladic islands and is inspired by the island lifestyle. In Crete, Harma brewery makes a local beer in Zounaki village, near Platanias. Harma beers come in both blond and black varieties.

Drinking Customs in Greece

In Greece, alcohol is always present in celebrations and gatherings. Families have a little something to drink at almost every dinner, and even the kids are allowed to have a few sips at the table. The Greeks have many holidays that are connected with the Greek Orthodox calendar, and on the big feast days, alcohol starts to flow in the late morning and continues to flow until the following morning. The biggest festival in Greece is Easter, especially in rural villages and on the islands. Usually, lamb is roasted, and a local Greek wine is always present at the table.

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