MACEDONIAN Tsipouro without anise based on marc from Roditi.
Tsipouro is an alcoholic beverage from the distillation of marcs produced after the end of the harvest. Depending on the region, there are different names for this traditional Greek distillate (tsipouro, tsikoudia), while it is available in two versions, with or without the addition of anise.
The Tsantali family has been producing quality bottled Tsipouro for more than 125 years, using white and red varieties -mainly indigenous such as Assyrtiko, Athiri, Roditi and Xinomavro- grown in selected vineyards in Macedonia and wider Northern Greece.
The raw material for Tsipouro is quality, healthy, aromatic grapes that are harvested by hand at a very good stage of ripening. After careful desiccation, the grapes are vinified in stainless steel refrigerated tanks under controlled temperature and environmental conditions. Upon completion of the fermentation, the marcs are transferred to a stainless steel tank where they are stored airtight and at a low temperature until distillation. These conditions are critical factors in order for the marcs to maintain their aromas and quality, elements that will characterize the final distillate.
This is followed by the distillation into small, discontinuous copper vapors with steam. The marcs are distilled in a slow process at a controlled low temperature.
For tsipouro we keep only the “heart” of the distillation, which is free from any dangerous substances and contains the highest quality characteristics in terms of aroma, body and taste.
Tsipouro is made for appetizers. And the easiest combinations are with fish and seafood such as grilled octopus, sardines, shrimp, squid, mussels. In other words, everything that is so deeply connected with the Greek summer and the holidays.
It was in 1890 when the Tsantali family started distilling this traditional Greek product.