Information AboutTsipouro |
| CATEGORIES ABOUT TSIPOURO | |
| greek cuisine | |
| brandies | |
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The first production of Tsipouro was the work of some Monk s. This occurred during the 14th Century on Mount Athos in Macedonia, Greece. Then, this idea of using the must-residue of the winepress in order to produce a spirit, passed to viticulturists in poorer regions of the whole country, which already used the distillation process for other purposes. Thus, Tsipouro was born. 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. Tsipouro and Tsikoudia, as with all alcoholic beverages in Greece, always seem to coincide with various social gatherings, as their consumption had a festive and symposium-like quality. It is usually served in shot glasses, very cold, often with '' Meze '' or accompanying the check and Halva or other dessert in restaurants. SEE ALSO |
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