Greek Booze (Raki & Retsina).

Tsipouro (Τσίπουρο) is a strong distilled spirit that we can find especially in the north of Greece. Don't be confused with Cretan Raki (called Tsikoudia), Tsipouro and Raki are close in the taste and in the process of making, but Raki is more light and not so strong, around 25/30 degrees for Raki, and 40/45 degrees for Tsipouro. Don't confuse also Cretan Raki and Turkish Raki, the Turkish one is like Ouzo. Tsipouro and Raki are made from the puddle of grape (the residue of the wine press). The puddle is kept for about six weeks in a barrel, and then the fermented mush is distilled. It is often home-produced by individuals in villages throughout Greece, so the alcohol content varies by producer. The end of the process of distillation is often the occasion for a celebration among family and friends. According to the tradition, the first production of Tsipouro was the work of some Greek Orthodox monks. This occurred during the 14th century on Mount Athos in Macedonia, Greece. Depending on the time of year, Tsipouro is used either as refreshment or as a hot beverage, and depending on the time of day, it replaces the drinking of coffee or wine. It is usually served in shot glasses, very cold, often with meze, or accompanying desserts in restaurants.

RAKI In Crete, typically each Cretan village has one or two residents who are licensed to distill, and Raki (Tsikoudia) is produced continuously for two or three weeks in October and November. Raki is served cold from a bottle kept in a freezer. It is commonly offered as an aperitif or an after dinner digestive in most taverns in Crete. It can be flavored using honey (rakomelo).