Tsipouro is a type of alcoholic beverage -that is produced in the Prefecture of Larissa- from grape dregs (the mass that remains after the crashing of the grapes). Its procedure of production is the same more or less in all distilleries. The final product can be differentiated by the quality of the grape dregs, the aromatic elements that are added (like aniseed, marathos, fruits, seeds, sage, nutmeg, etc.) and the double distillation. Famous in Greece, for its quality and flavour, is Tsipouro of Tyrnavos.
Procedure of Production
Tsipouro is produced from white and red grapes. After the crashing of the grapes in order to the export the must, the grape dregs are placed in closed containers. The unfermented sugar -that has remained in the grape dregs- is going through alcoholic fermentation.
After the completion of fermentation, the grape dregs are placed in copper appliances, where there are also distilled with a small quantity of water and the proportional dregs.
The heating of the appliance becomes with woods, coals or liquid gas. The steams of the water, the alcohol and the other volatile components are directed through a pipe in the cooler and from there, they are received as distillation. The distillation is separated in heads, heart and tails. The heads have a big alcoholic degree (60 - 80 degrees), while the tails contain a lot of superior alcohols.
The heart can pass through second distillation. Of course, tsipouro of double distillation is cleaner and has a thinner perfume and flavour. In the second distillation, there can be added various aromatic elements, which usually constitute the each business’ secret. The final distillation is mixed with water in order to achieve the desirable alcoholic degrees (from 38 to 44).
TEDK N. Larissa, Guide - Region of Larissa, Publications "ella", 2002.
N.G.O. DRYAS, The cultural heritage of the Municipality of Kato Olympos, Larissa 2008