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A sweet, black liqueur distilled in Pátras for over 500 years, made with alcohol, water, sugar and essences of cloves, cinnamon, nutmeg, and citrus zest macerated in alcohol over months. A caramel syrup is added, lending it a deep brown colour and distinct fragrance when it's ready to drink two months later.

Introduced by the Venetians, the name comes from tincture; it's sipped as an aperitif or digestive (often in coffee, similar to the Italian caffé corretto) or used as a flavouring in cooking.



Text © Dana Facaros

Image by Helexpo