Beyond Ouzo - The Greek Spirits Compendium

1). Ouzo

Ouzo is synonymous with Greece. It is a spirit of at least 37.5% that is flavored with aniseed. It is widely found around the country, and at an affordable price due to it being a domestic product that’s not taxed the same as imported spirits. The process of making ouzo involves using a copper still of no greater than 1000 liter capacity (7 barrels). It smells and tastes of black licorice and will loush, or become cloudy when it is diluted. This is due to the oils of the aniseed falling out of solution. The beverage falls under a wide range of spirits called “anise flavored spirits,” however the name ouzo indicates it is created in Greece. It does not have to be produced from grapes, but often is, making it very similar to Tsipouro. The flavor and smell of the fruit or grain mash it was distilled from is ideally unnoticeable in the final product.

2). Tsipouro

This spirit of at least 37.5% is widely available all over Greece and is produced locally. Its technical term is a “grape marc spirit.” This refers to the leftover grape skins after the grape’s juice has been pressed out in wine-making. The grape skins are fermented and any leftover sugars are fermented into alcohol. After the result is distilled, it is called Tsipouro. It can come with or without aniseed, however it will be labeled if it contains anise. This beverage is common around the world and goes by many different regional names, for example it is called “Grappa” if it was produced in Italy. Tsipouro is often distilled in copper pot stills similarly used in brandy making, this leads to a grape aroma and flavor in the final product as opposed to ouzo. The anise variety will loush when diluted with water.

3). Tsikoudia

This is the same spirit as Tsipouro, but produced on the island of Crete

4). Raki

This is the same spirit as Tsipouro with aniseed added. The term has strong ties to the country of Turkey, as it is the national spirit there. However in Greece, the term is interchangeable for Tsipouro with aniseed. It will become cloudy or loush when diluted with water.

5). Mastika

This spirit can only be produced on the island of Chios, by fermenting the sap from the local mastic trees. It can be a 15% liquor on its own, or is often blended with ouzo or tsipouro as well. It is a spirit rich in history and heritage. The mastic tree is said to only produce the sap on this one island. It is a hard beverage to get your hands on, but is worthy of trying if you find it.

6). Metaxa

This is actually just a particular brand of Tsipouro, but it is possibly the most well loved and well known. It differs in that It is aged oak barrels and spices are added to it, similar to an aged spiced rum. it comes in different star ratings which depict the percentage of the spirit inside the bottle. It is naturally brown due to the aging in oak barrels.

7). Kitron

This spirit can only be produced on the island of Naxos. It is distilled with the leaves of the citron tree, the parent of many common citrus fruits today. Is is a rare spirit that comes in 3 varieties. A green, which is sweeter, a yellow which is dryer and stronger, and a clear which is in the middle.

8). Koum Kouat Liqueur

Hailing only from the island of Corfu. After having received kumquats from trade with China in the 19th century, the fruit was grown in plenty on the island. The liqueur refers to any spirit which is macerated with kumquats.

9).Tentoura

Tentoura is an herbal liqueur that can come from any base spirit which has spices and herbs added to create the unique flavor profile. It comes centrally from the city of Patras and is normally around 25% alcohol by volume. It is often drank after a meal to help with digestion.