Tsipouro

Tsipouro (Greek: τσίπουρο, romanized: tsípouro) is an un-aged brandy from Greece and in particular Thessaly, Epirus, Macedonia.

According to tradition, the first production of tsipouro was the work of Greek Orthodox monks in the 14th century on Mount Athos in Macedonia, Greece.

Tsipouro is usually served in shot glasses with meze (a small side dish) such as nuts, dried fruit, raisins, cheese, olives, seafood, meat, halva, or paximadi (rusk).

In 2006, Greece filed a request for tsipouro to be recognized as a PDO (protected designation of origin) product,[2] which was granted later that year.

The alcohol used to produce ouzo is 96% ABV rectified spirit (ethyl alcohol of agricultural origin) and therefore does not retain the flavours of the primary distilled products, whereas the lower degree of distillation of tsipouro allows it to retain the aroma of the pomace.