A Greek liqueur.
The first production of Tsipouro was the work of some monks. This happened in the 14th century on Mount Athos in Macedonia, Greece. Then, this idea of using the must-residue of the winepress in order to produce a spirit, passed to viticulturists in poorer regions of the whole country, which already used the distillation process for other purposes. Thus, Tsipouro was born.
Depending on the time of year, Tsipouro was used either as refreshment or as a hot beverage, and depending on the time of day, it replaced the drinking of coffee or wine.
Tsipouro and Tsikoudia, as with all alcoholic beverages in Greece, always seemed to coincide with various social gatherings, as their consumption had a festive and symposium-like quality.
Today, Tsipouro has been acknowledged and appreciated by consumers and is recommended by wine drinkers from all over the world.