Tsipouro With Anise 1 Litre

 Tsipouro with seeds from the plant Anise.

Tsipouro from the Turkish cibre which means alcoholic beverage. ''Saint Water'' because the Monks of Mount Athos made their own tsipouro at least from 1590! Tsipouro With Anise because it has soothing properties but also an incredible aroma!

Whatever name you choose, one thing is for sure: excellent quality grapes are used for tsipouro from Thessaloniki, the famous and the historical. In addition, they come only from suitable varieties and have reached an excellent degree of maturity before distillation.

The grapes are transported early to the winery and the distillate is collected there. The collection is made drop by drop to keep the aroma of the grape. After the distillation, it's time for our tsipouro to rest. For a while it "calms down" in stainless steel tanks to balance its characteristics.

Extra tip 1: Tsipouro with anise accompanies perfetly the appetizers offered by our country in abundance!

Extra info: Standard on PET packaging. So it is very easy and safe to transport.

HISTORY "FROM GOLD" BEHIND THE PRODUCT

In Ancient Greece they drank "crumbs"! From the Hellenistic times we read that the Ancient Greeks had discovered the magical drink that comes out if the grapes are boiled. They added aromatics and so it looked even more like today's tsipouro!

During the Turkish occupation, the women of the harem enjoyed with great pleasure the tsipouro that did not look like wine at all, so it was not forbidden by the Qur'an!

  On the other hand, the monks of Mount Athos never stopped from the 14th century, to choose the marcs from their metochia to produce their tsipouro. They gladly offered it along with Turkish delights and coffee to their guests. Even when, in the summer of 1941, a German, "scientific" team visited Mount Athos. The photographs Documents of the time, present this peculiar group of monks and conquerors to drink the "Holy water"!

The only sure thing is that from ancient times until today, tsipouro has remained constant both in its continuous production and in the collective unconscious as the "water" that unites companies with their misery and joys.