Alcoholic drinks of the people of Greece. What they drink in Greece: from raki vodka to Metaxa cognac Why do Greeks drink
Tsipuro is another fruit distillate, the brother of rakia, grappa, orujo and palenki, only this time it comes from the shores of Hellas. Legends say that in the XIV century it was cooked by hospitable monks on Mount Athos and treated to all pilgrims, so the world learned about an invigorating drink with a strength of 40-45 degrees.
Story
Judging by the historical evidence that has come down to us, until the end of the 20th century, tsipouro was not subject to export, but was distributed only within the nome (region) of manufacture. The free sale of Greek vodka (more precisely, moonshine) began only in 1980, and then under license, and industrial production- in 1990, before that the drink could only be found in private households.
Since 2007, “tsipouro” is a name controlled by origin, which can only be called a distillate made in specific areas of Greece: Macedonia, Thessaly, Epirus, Crete.
Production
Ripe berries of dark grape varieties are crushed with a press. The resulting pulp is left for a couple of days to start the process of fermentation (fermentation), then the juice is separated from the cake: the first will make young wine, and the second - the drink tsipouro. According to the new rules, not only the skins, seeds and tails of grapes, but also the pulp can be used as raw materials - this way the taste of the drink becomes richer, but this depends on the manufacturer.
Alambik for distilling tsipouro The fermented mash is subjected to double distillation in a copper alambik (moonshine still), each time carefully cutting off the tails and heads. Finally, the middle portion - the "heart" - is infused in a steel tank or sent for aging in an oak barrel. In the latter case, the drink is very similar to grape brandy or cognac.
Every autumn, holidays thunder throughout Greece: wine is prepared in cities and villages, and at the same time, tsipouro. The main share of events falls on the period from October to December: it is at this time that Greek moonshine is brewed in all villages.
Aged tsipouro famous brands
Given that this drink has recently taken on an industrial footing, it is not surprising that there are very few manufacturers (especially world-famous ones). In particular, the Tsantali company, which has been operating for over 100 years, enjoys a good reputation, and on the domestic market, the Greeks are happy to drink the products of local mini-productions.
Greek tsipouro can be "clean" or with spices: cloves, honey, cinnamon, anise.
How to drink tsipouro
For the Greeks, tsipouro is a substitute for coffee and wine. In summer they drink grape vodka cold, in winter - hot or room temperature sometimes with ice.
Summer use The drink can be an aperitif, a digestif, the main alcohol at a feast, a “welcome glass” and a glass “on the road”. Tsipuro is absolutely universal in this sense.
Traditionally, it is believed that the best appetizer for grape distillate is spicy or spicy meat, but the Hellenes themselves serve it with nuts, dried fruits, dried vegetables, and even seafood.
In taverns, tsipouro is served in small karafaki glasses, each ordered portion is accompanied by a meze plate with a light snack, and the treat should not be repeated.
Snack Tsikudya, rakomelo and other alternatives
Greek vodka tsipouro is just one of the variations of the strong drink loved by the Hellenes. Tsikoudia is a very similar distillate, but it has no herbs added and is made only in Crete.
Tsikudya Rakomelo is more common on the Greek islands: it is a very spicy drink, most often with sugar, honey and a whole bunch of flavors.
Rakomelo Ouzo - anise tincture with a mass of herbs and spices, the mass fraction of grape pomace in raw materials does not exceed 30%.
All distillates were originally called "crayfish"(ρακή [crayfish]) and were obtained as a result of the distillation of raw grapes, or figs, or carob, etc. Subsequently, in different parts of the Mediterranean, their local names began to take root, and so appeared. However, in 1989, the EC alcohol regulator decided to register the name "raki" as the Turkish national drink, and the Greeks, in turn, registered such names as "Tsipouro Tirnavu", "Tsipouro Macedonia", "Tsipouro Thessaly" and "Cicoudia of Crete".
Since 1989, raki in Greece is now officially a tsikoudia, although the name "raki" is the Greek word. True, in addition to the name “tsikudya”, “raki” is often indicated on the bottles, so that it would be more convenient for tourists to navigate the choice of strong drinks.
Greek drink raki
Raki, or tsikoudia, is called "raki" because it is a distillate made from grapes or grape residues from the production of wine, i.e. from a bunch of grapes - in Latin "racemus" (racimolo italian). The EU regulator-registered Cretan Tsikudya (raki) is a different drink from the Turkish raki, as the Turkish version is similar to the one containing anise and is obtained by double distillation, while the Cretan drink is not. In other words, real Greek raki, produced in a non-handicraft way, can be bought under the brand of tsikudya.
However, those wishing to join the traditional national Greek culture can try handicraft raki. Friendly and hospitable Greeks, especially in rural areas, treat guests with this strong drink with pleasure. Crayfish is sure to be found in the refrigerator in any Greek family. Usually small plastic bottle crayfish are always on sale for tourists in some small minimarket.
Homemade crayfish are often of excellent quality, because manufactured according to traditional recipe and with love for the process. Production begins in autumn, after the grape harvest and wine making. The raw materials remaining after winemaking are immersed in large containers for fermentation. Then, in special distillation apparatuses, of a simple design, distillation is carried out in the old fashioned way. The first part of the distillate - the "head" and the last - the "tail" - are removed as not corresponding to the quality, and the middle, called the "heart" - this is the future crayfish. The strength of the drink can range from 38 to 44% alcohol. During the process, a support group usually gathers for an initial tasting and quality assessment. If necessary, the process is repeated. When re-distilled, natural flavors such as anise or fennel may be added.
How to drink raki
Raki is a drink that is usually drunk chilled. As a rule, before use, they put a glass and a bottle of drink in the freezer for some time. Can crayfish be diluted cold water in a ratio of 1/1 (or at your discretion), then the drink will become cloudy, but this is the norm. If you want to keep warm, warm raki is mixed with honey (in a one-to-one ratio) and a pinch of pepper and cinnamon is added to the mixture.
Crayfish is suitable for any life situations - for dating, for meeting friends and, of course, is not replaceable for large festive feasts. Many traditional dishes, such as meatballs, seafood and grilled vegetables, are perfect as snacks for the popular Greek brandy. You can and simply: fried cheese - and.
How much to drink crayfish
Since the uncontrolled use of a strong drink gives rise to drunkenness, which sometimes leads to negative consequences, the Greeks made up ten rules for drinking raki.
It must be remembered that:
- The first glass of raki stimulates the appetite
- The second glass is good for health
- The third glass brings joy
- The fourth glass is euphoria
- The fifth brings "twitter"
- Sixth - chatter
- The seventh causes a fight or nausea
- Eight leads to the police
- The ninth leads to the judge
- The tenth is for the funeral.
If you follow the norm, then the Greek raki can be called the queen of spirits, thanks to its pleasant taste and purity. The drink does not contain dyes and industrial alcohols, produces a calming and relaxing effect, helps to relax, stimulates appetite and digestion. It also keeps you warm in cold weather. Warm crayfish with honey, pepper and cinnamon helps to warm up, and cold from the freezer - refreshes.
Greece is one of the first countries where people began to consciously produce alcoholic beverages. Alcohol has always been present in overripe berries and fruits. The ancient Greeks learned how to cultivate grapes to make wine.
Wine and grapes were under the auspices of the god Dionysus. He was often depicted during a copious libation, surrounded by satyrs and nymphs.
Metaxa - the most famous Greek brandy
The most famous Greek alcoholic drink. Metaxa is famous all over the world, but it is produced only in Greece. Its recipe is very complicated and secret, so buying a bottle of the original drink outside of Greece can be risky and expensive.
The financial benefit is obvious. A 7-year-old metaxa in Greece is sold for 16-20 euros for a 0.7 liter bottle. In Moscow, you are unlikely to be able to buy it cheaper than 30 euros.
Metaxa is often called cognac in our country. However, we like to call any brandy cognac. Citizens of the USSR were not very spoiled by imported alcoholic beverages, and such a tradition took root in our language.
Metaxa belongs to the class of brandy, by the way, like cognac itself. Cognacs are simply called varieties of brandy produced in France in the province of Cognac.
The history of metaxa began with a fish, no matter how paradoxical it may sound. The Greek Spyros Metaksas was born into a family of fishermen, and his parents dreamed that he would continue the family business. But Spiros did not connect his future with fish and moved to the city, where he founded a company for the production of spirits.
He experimented a lot with different ingredients. Even cocoa and mastic fell into his field of vision. He tried mixing different drinks, including vermouth, absinthe, wines and liqueurs. As a result of the search, he received the recipe for the drink, which is now called “metaxa”. This event is believed to have taken place in 1888.
The drink became popular in Greece, and later in other countries. Especially actively they began to buy it for import to the United States, where at that time there was another economic boom.
Spyros was assisted by his brothers Elias and George. The Metaxa company is still a “family-owned” company, which made it possible to keep the secret of the drink recipe.
It is known for sure that the drink is a mixture of grape wine from three grape varieties and brandy made from grapes and black currants. Herbs are added to the mixture, which ones are not exactly known, but there is information that rose petals are definitely used.
The drink is infused in special barrels that the company buys in Italy. You can see them in the photo on the right. Depending on the exposure time, metaxa receives its “stars”.
Metaxa 3 stars is considered the lowest quality. Many Greeks say that this drink is only suitable for culinary purposes.
Metaxa 5 and 7 stars tastes great and we recommend this option for buying during a trip to Greece.
Metaxa 12 stars already belongs to the elite varieties of alcohol. Of course, it is worth trying such a drink, but the prices are already “biting”.
What do you think is the most vivid reflection of the local flavor? Without a doubt, one of the first answers to this question will be “local cuisine”. At the same time, we are talking not only about specific dishes, but also about what it is customary to drink them in a given country. Alcoholic drinks of the peoples of the world very clearly characterize national characteristics the people who make them. If we talk about Greece, then here alcoholic beverages are inextricably linked with a whole historical and cultural milestone. Just don't be scared, there won't be a boring lecture. And then, when it comes to Dionysus (he is also Bacchus or Bacchus), a boring narrative will not work a priori. But it is impossible not to say about this Greek god of winemaking. It was with his light hand that the inhabitants of the city, intoxicated with alcohol and thirst for freedom, Ancient Greece turned into bacchantes or, as they were also called, maenads (in translation, this means “crazy”, “furious”), ready to run among the mountains and forests, dancing frantically or frightening herds of animals or local residents. 
And there was a real reason to be afraid - bacchanalia cannot be called just a noisy ladies' gathering. Judge for yourself - according to myths, maenads, immersed in a state of trance, could tear apart not only a bull, but also Orpheus or King Pentheus, who fell under a hot hand, with their bare hands. It is authentically known that several times a year women broke away from their carefully guarded homes and ran into the forests. The men were outraged. And it's not even that they had to give up the usual amenities like a hot lunch. Often maenads undertook a pilgrimage to Parnassus. The top of this mountain is located at an altitude of about 2.5 km, and it is quite cool there. Often it was necessary to undertake real rescue expeditions in order to remove the frozen servants of Dionysus from Parnassus. But, in spite of everything, this cult was so widespread that in the 6th century BC, the authorities had to legalize dionysia - special days when such actions were allowed. The funny thing is that Dionysus became the god of winemaking quite by accident. The fact is that he was the son of Zeus and an earthly woman. The wife of the god of thunder, Hera, could not forgive her husband for such a mean thing, so she tried in every possible way to destroy Dionysus, using an incredible number of all kinds of ladies' tricks. Therefore, Zeus hid his son on a desert island, assigning him a satyr named Silenus as an educator. Well, the goat-footed nanny turned out to be a noble winemaker. Silenus also taught this craft to the young Dionysus. According to numerous Greek legends, wherever the grown Bacchus appeared, he was always accompanied by merry satyrs, and he himself taught people how to grow grapes and make wine. Resin flavored wine, anise flavored vodka
The memory of these myths lives to this day in excellent local wine. To understand what this alcoholic drink of Greece is, visit the local vineyards. This will be not just an exciting tour, but also an opportunity to taste the best samples and choose the brand that you will like the most. Retsina occupies a special place in this series. This Greek alcoholic drink also has an alternative name - "resin". The trick is that retsina ripens in a specific way, and at the end of this process it is cleaned with pine resin. As a result of these cunning manipulations, the wine acquires a special aroma with hints of pine. By the way, if you open a bottle of retsina, you need to drink it immediately, otherwise its contents will quickly turn into vinegar. 
Such an alcoholic drink of Greece would be perfect for another bacchanalia. True, in our days the carnival has taken the place of Dionysius. It began to be held a long time ago, in the spring, like bacchanalia. Masked Greeks performed all sorts of rituals. Such hypocrisy was supposed to ensure the fertility of the earth. Modern carnival traditions are slightly different from those that existed before. Now people simply dress up in a variety of costumes, arm themselves with whistles, firecrackers, serpentines and arrange noisy colorful processions. Carnivals in Patra, Serres, Xanfi, Grevena, Naousa, Thebes and on the island of Chios are especially loved by tourists for their local flavor. But another, no less famous island called Lesvos became famous for being the birthplace of famous Greek poets - .jpg)
Terpandra, Sappho and Alcaea, and also gave the world another characteristic alcoholic drink of Greece - ouzo. By the way, for its production, the gift of Dionysus is also used - grapes. Many recklessly believe that grape vodka like Turkish raki has this name. This is just a misconception. Grape vodka, rather, can be called another alcoholic drink in Greece - tsipouro. It has long been driven by local gardeners who had vineyards, as they say, for themselves, for their families. But its modification in question is not so much an alcoholic drink of Greece, but a characteristic element of local color, like, say, tequila for Mexico. In 1989, this name was registered as Greek, so since then this drink can only be made in its historical homeland. The love of the Greeks for an anise drink with the aroma of cough medicine, which turns whitish when water is added, is so great that there is even a whole museum on the island of Lesbos, although, in fairness, it should be noted that it is also produced in large quantities in the cities of Tirnavos, Kalamata . The merit in creating the museum belongs to the Varvenis family, which has been making this alcoholic drink in Greece for over 170 years. The Greeks cherish their traditions, and this applies not only to the recipe of their national alcohol, but also to the rituals that accompany its production and drinking. For example, on the first day of summer in the city of Mytilini, the Ouzo Festival is invariably held. The castle located here becomes the epicenter of fun. Not only do all kinds of performances take place here, in which well-known actors and singers take part in the country, the companies that produce this national drink of Greece pour it for the audience for free, thus allowing them to taste their products. Any alcoholic drink Gr .jpg)
ation, as, indeed, the national alcoholic delights of any other countries, has a certain attachment to the area. Here, for example, the history of the appearance of the progenitor of an anise alcoholic drink called “tsipouro” is inextricably linked with the legendary city of Athens. In general, some evidence suggests that this Greek alcoholic drink from grape pomace was invented in the 14th century by monks from an Orthodox monastery located on Mount Athos . They say they treated tsipouro to everyone who visited the monastery. A century later, this alcoholic drink of Greece began to be produced in Athens. There is also documentary evidence for this - the production of alcohol in those days was regulated by special sultan's decrees. In one of these circulars, the tsipouro also fell. Now it is produced in most regions of Greece, including Thessaly, Crete (by the way, here honey is sometimes added to tsipouro, resulting in a specific drink “rakomelo”), Epirus. In these regions, grape moonshine is also called "tsikudya". But it was allowed to freely trade it outside its nome (the area where the Greek moonshiner lives) only in 1980. By the way, at the same time, in-line production of tsipouro was also established at large licensed enterprises. 
It would seem, why make a drink that the Athenians dabbled in back in the 15th century, if there are already many others, more modern ones? Everyone chooses the answer for himself. Some Greeks stand up for the preservation of primordial traditions, others value diversity (it’s not for nothing that the saying “Greece has everything!”), while others simply do not like the anise flavor present in ouzo. Oddly enough, they are all right. Of course, this alcoholic drink of Greece has a very specific character, which not everyone likes, but this shows its similarity with the city where it was created. Athens is the cultural center of Greece, where the buildings of ancient times peacefully coexist with houses built according to last word modern architecture. Showcases of newfangled boutiques, combined with preserved Byzantine basilicas here and there, give rise to a unique image of this beautiful city, which has experienced many ups and downs in its long history. By the 2004 Olympics, Athens was completely transformed, appearing before the athletes and their fans from different countries in all its glory. Many historical buildings and museums have been restored, a chic stadium and a new airport have been built. So it is with tsipouro - this national alcoholic drink of Greece over the past three decades has become no less significant and in demand than its younger brother. Today, the production of tsipouro remains a real ritual. This cult action takes place in October. This national alcoholic drink of Greece is driven, accompanying the process with songs and dances around copper boilers. When the tsipouro is ready, round dances give way to noisy feasts and festivities. How the Greeks make unusual drinks from ordinary ones
Among other things, Greece is also amazing in that almost every element of its traditional culture and everyday life of local residents can be linked to mythology. Just do not think that the traditions of this country are so monotonous. Rather, its mythology is so vast that it can describe many realities, even modern ones. For example, the production of drinks from grapes is very similar to the legends about gods like Adonis or Dionysus, who are able to be reborn after death in a slightly altered state. Berries fall under the press, thereby giving life to wonderful drinks. The most vivid example of such metamorphoses is the production of metaxa. This Greek alcoholic drink is a brandy diluted with wine with the addition of tincture of certain herbs. The exact recipe is kept by the Greeks in the strictest confidence. The essence of this process lies in the production of wine from slightly raisined grapes of three varieties characteristic of the Mediterranean, its subsequent distillation, as well as the addition of sweet Muscat wine, distilled water and tincture from a mysterious set of herbs to the resulting distillate, the composition of which is not known to the uninitiated. supposed to. After aging for at least 3 years, such a mixture becomes metax.
By the way, this national alcoholic drink of Greece appeared relatively recently. The first plant for its production was opened in a town called Kifisia in 1882. The author of the recipe was a certain Spyros Metaxa, after whom this alcoholic drink of Greece got its unusual name. At first, only the compatriots of the inventor of the recipe used it, but they did it with such undisguised pleasure that already in 1892 he decided to try to send a batch for export. Three years later, this national spirit of Greece received its first award abroad, winning a gold medal at the International Exhibition held in Birmingham (Germany). Since then, it has not lost its status as an exquisite drink for connoisseurs of delicate taste and aroma. The Greeks are very proud of their alcoholic brainchild. To emphasize once again that this alcoholic drink of Greece is National treasure, a designer named Janis Tseklenis received a patent in 1963 for a specially shaped bottle resembling an amphora. It is in such containers that the 7-year-old metaxa is now poured. Another Greek alcoholic drink, which is a mixture of logical and unusual components in this context, is called “masticha”. This is a traditional liqueur from the island of Chios, which is distinguished by an impressive fortress (about 30%) and the presence of mastic in the composition. If with strong drinks Russian people are not the first to encounter, then the last component of the appetite is not very exciting. 
In fact, mastic is the resin of one of the subspecies of pistachio trees (rather, it is even a shrub), which grow only in Chios. They tried to grow them in various places, but only capricious bushes did not want to take root, not only abroad, but also in other regions of Greece itself. According to geologists, mastic trees grow in Chios thanks to a combination of limestone-rich soils with the influence of the Psarona volcano, which has been located in the south of the island for 16 million years. From one tree you can get only about 300 - 400 grams of resin. In Greece, it is often used in cooking, adding to food, sweets and even chewing gum, as well as drinks. The viscous, spicy smell of mastic will remind you of eastern countries. Resin from time immemorial highest quality went to the harem of the Sultan of Constantinople. Hundreds of his concubines thus got the opportunity to use mastic oil, so that their skin became fragrant and silky. Mastic has a mild coniferous-fruity aroma and a sweet taste with a fresh hint of cucumber. This liqueur is completely versatile. This alcoholic drink of Greece is enjoyed by men from cognac glasses, supplementing with a cigar. Women like cocktails with mastic or its combination with desserts. By the way, such an alcoholic drink in Greece is often served during wedding feasts, when the main course has already been eaten. It is probably not without reason that this wonderful country has become the birthplace of many philosophers, whose teachings are still valued to this day. In Greece, a person feels himself in harmony with nature. Everything is breathing here ancient history, starting with monumental buildings like the Acropolis and landscapes that seem to have not changed since the days when deities from Olympus often visited Hellas, and ending with the local cuisine. The national spirits of Greece are as much an integral part of the history of this country as the Greek mythology known to the whole world.
Japan is famous for its sake, Mexico for tequila, Russia for vodka, but what about traditional spirits in Greece? Today I will tell you about alcoholic beverages that are mandatory for tasting in Greece. Walk - so walk).
Ouzo
The most famous Greek alcoholic drink is, of course, ouzo.
Ouzo is made by distilling ethyl alcohol, anise, and other aromatic herbs and spices (such as nutmeg, cloves, cinnamon). Depending on the manufacturer, the percentage of alcohol in ouzo ranges from 20 to 40 percent.
Unfortunately, the smell of anise alone makes me sick, be it just anise flowers, alcohol, or any other products that contain this plant.
Therefore, I can only watch with envy, the Greeks "playing chemists" with their ouzo. The fact is that when water and ice are added to ouzo, its color changes before our eyes. In a couple of seconds, a crystal clear drink turns cloudy white. At such moments, I always remember school chemistry lessons: drop something like that into a test tube - and see what happens. The main thing is not to explode.)
Most often, the Greeks “chemize” in the summer, sitting in a tavern on the seashore. As a rule, ouzo is used together with fish snacks: octopus, anchovies, sardines. They drink ouzo from narrow tall glasses.
You can buy ouzo in any Greek supermarket: you will notice a specific bottle with a long thin neck from afar. The cost of a small bottle of ouzo is about 3 euros. The most popular brands of ouzo in Greece are ouzo Mini Μυτιλήνης
Tsipuro and crayfish
Tsipuro and raki are the "heavy artillery" among the Greek national alcoholic drinks. Drinks are very strong (37-47% alcohol), reminiscent of the taste of our moonshine. Tsipuro and crayfish are similar to each other both in taste and in the way they are made. It is believed that the main difference between these two alcoholic beverages is the presence or absence of anise in the composition: anise may be present in tsipuro, but not in raki. Traditionally, raki and tsipuro were produced on the island of Crete, and until the middle of the 20th century, its manufacture was illegal.
Tsipuro is served chilled in a small decanter with a narrow high neck - "karafaki". Then tsipuro is poured into small glasses and drunk in one gulp.
According to my observations, tsipuro is in great demand among the Greeks of the older generation, young people order it rarely and reluctantly. Although, there is an opinion that in the villages on Crete, people of all ages still drink it almost around the clock.
The cost of a small bottle of tsipuro is about 3-4 euros.
Rakomelo
Greek rakomelo consists of two main ingredients: raki and honey. Sometimes cinnamon and cloves are also added to the drink. Rakomelo is most popular among Greeks in winter, as it is served hot. Of course, rakomelo can also be consumed cold, but then it is “something different” and loses much in taste to hot rakomelo. It is believed that rakomelo is very useful for colds.
Rakomelo is popular among young people and women, as honey neutralizes the bitterness of raki and makes the drink sweet.
In any supermarket you will find ready-made rakomelo, but I would not recommend purchasing it. It is better to buy crayfish and good honey and brew the drink yourself: the whole procedure will take you no more than 5-10 minutes, and the difference in taste will be enormous.
To make rakomelo, you will need to pour raki into a cezve and heat it up a little over low heat. Then add a few tablespoons of honey and mix well. When you see that the drink is ready to boil, remove the cezve from the heat without bringing the rakomelo to a boil. Racomelo is ready! Like crayfish, rakomelo is served in "karafaki" with small glasses. Since the drink is served hot, it is recommended to wrap a paper napkin around the neck of the decanter. Thus, you will protect your hands from burns. Rakomelo is prepared in small quantities in order to have time to drink the drink before it cools down.
Metaxa
The first plant of the Greek company Metaxa was built in 1888. Since then, the company has firmly established itself in the world market for the production of alcoholic beverages, Metaxa cognac is known far beyond the borders of Greece. Cognac was supplied to the table of the royal courts of Russia, Greece, Bulgaria, Germany, Serbia. Oddly enough, today Metaxa cognac is not very popular among the Greeks, it is ordered very rarely and most often in the winter. The word "cognac" on the label is missing, instead it says "original Greek liquor". The thing is that after the Second World War, the word "cognac" has the right to use only alcohol producers from the French region of Cognac.
Metax's recipe is still a closely guarded secret. It is only known for certain that in the production of Metax, three grape varieties and mature wine are used, which are placed in French oak barrels and aged in them for at least three years. Each star on the Metax packaging corresponds to a year of aging.
A small bottle of Metaxa cognac with three stars costs about 13 euros.
Masticha
Greek liqueur with the addition of Chios mastic. Mastic is a resin obtained from an evergreen shrub belonging to the pistachio tree family. In Greece, mastic is very popular: it is widely used in cooking, chewing gum and even cosmetics.
As a rule, masticha liqueur is served chilled as an aperitif. Mastiha is also used after eating: “so that the food is better absorbed” - as the Greeks say.
Masticha has a very interesting sweetish taste and fruity-coniferous aroma. Once you try this liqueur, you will definitely not confuse it with anything.
The production of mastic is carried out in several stages. In the first stage, alcohol is mixed with mastic, placed in bronze containers and heated. It is believed that in this way the mastic will most fully give all its taste to the liquor. At the second stage, sugar is added to the already infused mixture, mineral water and alcohol.
A bottle of liquor in the supermarket will cost you 10 euros.
Tentura
Tentura liqueur is very sweet and quite strong, rich red-burgundy color. The birthplace of the tentura is the Greek city of Patras. Today, almost every winery in Patras produces this liqueur, and the taste of tentura can vary considerably depending on the producer. The basis of the liquor is alcohol, cinnamon and cloves. Depending on the manufacturer, other spices and herbs may be present in the tentura. Most often, the liqueur is served as an aperitif.
You can buy a tentura in specialized stores, called in Greece "Κάβα". The cost of a bottle is 18-30 euros, depending on the brand.
Beer
Three main brands of beer are produced in Greece: Αλφα, Mythos, Fix.
I will not undertake to speak about the quality of Greek beer, since I am not a great connoisseur and connoisseur of this drink, and even light beer from dark beer, I distinguish it solely by color, and not by taste. But judging by what I see how young and old Greeks are equally actively buying local beer, we can conclude that Greek beer is a very worthy product, since competition is high and there are many varieties of beer from famous European producers on the Greek market.
My personal favorites among Greek spirits are rakomelo and tentura liqueur. Simply because they are sweet and tasty and because I am a girl). I am happy to buy ouzo and tsipuro as souvenirs for friends when I fly home. The specific bottles in which these spirits are sold always make a splash, regardless of whether the "gifted" liked the contents or not.)
