I am pretty sure we’ve had an experience or two of some homemade tsipouro or raki that felt like razors on the way down. Or maybe, our parents smuggled a bottle or two in plastic Coca Cola bottles from the ‘Horio’ on the way back home. But since then, the production of these distillates have progressed into award winning productions that can compete with any other world class selections like Grappa, Scotch, Tequila, and even Cognac.
The evolution of high quality spirits production from Greece has progressed immensely over the past ten years. Prior to this evolution, Greece was mainly known for ouzo on a global scale. Now, producers are experimenting and exploring with various indigenous botanicals, grape must, and barrel aging methods that take tsipouro and raki to another level. The recent methods of barrel aging these distillates have developed aromatic and very smooth results.
You can now sip these barrel aged tsipoura like a fine single malt Scotch. Producers from all over Greece, are starting to include barrel aged tsipoura to their offerings. Producers such as Domaine Lazaridis, Katsaros Distillery, Parparoussi’s Winery, Tsililis Distillery, and more have taken the lead in these productions. There is one other production to keep an out for that is making some noise as the most refined selection, called Ambelon. Ambelon makes small batch production with probably the smoothest textures and flavors and ranges in the $400 per bottle range.
Stin Ygeia Sas!