Greek Spirits

As the name itself suggests, Greek distillates are drinks produced through distillation. In general, distillation is applied to alcohol of agricultural origin enriched with herbal flavorings or to an alcoholic liquid resulting from fermentation.

The primacy of Greek spirits is held by ouzo. Tsipouro and tsikoudia follow. Also popular are certain brandies and liqueurs.

At younger ages, a Greek vodka or a Greek gin would definitely be an appropriate choice. At more mature ages, an aged tsipouro or a brandy would make a more suitable gift. However, a good ouzo or a liqueur flavored with herbs of Greek nature is always relevant.

The "premium" designation is mainly determined by two factors: the production method and the aging. During the aroma acquiring method, as the percentage of distillation overcomes the percentage of extraction, the more premium the drink becomes. Aging also contributes to the premium character of the final product.

Ouzo is a classic seafood accompaniment. In recent years, unaged tsipouro and other grape spirits are increasingly gaining ground as accompaniments to dishes. Their more neutral character makes them suitable for Greek cuisine, as well as for fruit salads or cheese platters. In contrast, aged tsipouro, liqueur and brandy are enjoyed after the meal.

All! Brandy and aged tsipouro are used in cocktails as easily as whiskey. The simple (unaged) tsipouro is already a firm value in the cocktail world, while even ouzo is starting to gain a permanent place on the mixologists' shelf. Of course, liqueurs, due to the plurality of flavors and aromas, have always been an ingredient to hundreds of cocktails.

Distillates are mostly enjoyed cool or even cold. The reason for this is their high alcohol content. If we try to enjoy them at room temperature (i.e. 25°C, on average), then the alcohol will "flood" our nose and palate, masking the pleasant elements of the drink. So keeping some spirits in the refrigerator or adding ice to the glass is essential.

All distillates must be protected from sunlight. Bottles, which must always be made of glass, must be placed upright, to avoid contact of the drink with the cap. Otherwise, the cap material (cork, plastic or metal) can alter the taste and aroma of the spirit. Storage temperature varies. Ouzo and tsipouro with anise are always stored outside the refrigerator, to avoid clouding. Aged tsipouro, brandy and liqueur are usually kept outside the fridge, although many people like to keep them in it, in order to straight away enjoy them cooler.