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Clear pomace brandy, similar to French marc or Italian grappa, 40% to 65% alcohol by volume. Said to have been first concocted in the 14th century by monks on Mount Athos, tsipouo is made by distilling the pomace (the remains of grapes after they are crushed for wine) whecih then ferments for about six weeks before being distilled. It's especially popular in Northern Greece; in Crete they call it tsikoudia or raki.

A bar specializing in tsipouro and mezedes (especially seafood) is a tsipourádiko (τσιπουραδικο); Volos has over 300 of them.

Text © Dana Facaros

Image by alati