LIQUEURS

The Greek soil offers unparalleled raw materials for the production of spirits. The abundance of different fruits and aromatic herbs have formed the basis for the production of alcoholic beverages such as Ouzo, Raki, Tsipouro, Mastic of Chios and a plethora of other liqueurs tourists can easily come across and try while visiting Greece. The tradition of distillation which begun in the monasteries of Greece centuries ago has been preserved until this day in order to produce the high quality liqueurs that Greeks have loved and enjoyed throughout the years

Wines (local grape varieties)

• Agiorgitiko (the most popular grape variety for red wine in Greece)
• Moschofilero
• Mavrodafni
• Retsina
• Wine liqueurs

Ouzo

Ouzo is the most famous of Greek spirits and is vastly consumed especially during the summer. It is an anise-based clear liqueur which turns into a white, milky colour when mixed with water or ice. It is traditionally enjoyed diluted with water and accompanied by small plates of appetizers called “mezedes”.

Tsipouro

Tsipouro is a very strong spirit containing approximately 45 % alcohol by volume and is a product of the distillation of grapes. It is traditionally served cold in shot glasses and is usually accompanied by appetizers (“mezedes”).

Mastiha liqueur

Mastiha, an ancient tree that grows all over Greece, but only blooms on the island of Chios is the base for this exquisite digestive liqueur. Soft and unique in flavour, mastiha liqueur is typically offered at the local tavernas and restaurants at the end of the meal.

Honey liqueur (RAKI & RAKOMELO)

The Cretan variation of Tsipouro is called Raki or Tsikoudia. During the summer Raki can be enjoyed served in shot glasses and accompanied by mezedes while it is also commonly offered as an after-dinner digestive along with fruits and sweets. During the winter, Raki is mixed with honey, cinnamon and clove and is served as a warm and soothing beverage called Rakomelo.