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A sweet, black liqueur distilled in Patras for over 500 years, made with alcohol, water, sugar and fermented essences of cloves, cinnamon, nutmeg, and citrus fruits. 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