Greece is known for its history, culture, and of course, its wine. But beyond the vineyards, Greece has a vibrant tradition of producing unique and flavorful liquors. These spirits are more than just drinks; they’re part of Greek culture, enjoyed at celebrations, social events, and even used in traditional home remedies.
Let’s take a look at some of the most popular and distinctive types of liquor from Greece, exploring their history, how they’re made, what they taste like, and how to best enjoy them.
Ouzo: Greece’s National Drink
Ouzo is probably the most popular alcoholic drink in Greece. Many people call it the national drink, and it’s made from the anethole oil in anise plants.
Ouzo turns milky white when you add water. The right way to drink it is chilled, maybe with ice. Always pour the ouzo first and then add the water.
Ouzo is especially popular during the summer. Greeks usually drink it with meze, small savory dishes.
Some popular meze pairings are grilled octopus, sardines, and fried squid.
Tsipouro/Tsikoudia: A Potent Grape Spirit
Tsipouro and tsikoudia are both grape-based spirits, but there are some important differences. Tsikoudia comes specifically from Crete, while tsipouro is made on mainland Greece. Both are stronger than ouzo and are thought to have originated on Mount Athos.
Tsipouro may or may not contain anise, while raki never does.
Production and consumption
Tsipouro and tsikoudia are often homemade, and production tends to happen in the fall, around the grape harvest. Cretan raki is traditionally made from the crushed grape skins left over from wine production, so you’re likely to find plenty of local, homemade versions.
To get the full experience, try tsipouro at an authentic tsipouradiko restaurant, especially in the city of Volos. Raki is best served chilled or at room temperature.
Mastiha of Chios: Aromatic Liqueur from the Mastic Tree
Mastiha is a special liqueur that comes from the island of Chios. It’s made from mastic resin, which comes from the mastic tree. Because the mastic tree only grows on Chios, mastiha has Protected Designation of Origin (PDO) status.
People enjoy mastiha for its aroma and its possible health benefits. The process of making it requires specific conditions and care, especially in southern Chios.
Because it’s light and aromatic, Greeks often drink masticha after a meal to help with digestion. But the mastic itself is used in many products besides the liqueur, including gum, cosmetics, and pastries.
Tentura: The Spiced Liqueur of Patras
Tentura is a strong liqueur made with herbs and spices, and it comes from the city of Patra. Historically, the liqueur was an important trade good for the region.
Tentura is a dark-colored liquor that includes brandy, rum, herbs, and spices. Traditionally, people drink it before or after a meal.
Regional specialties: Kumquat liqueur of Corfu and Kitron liqueur of Naxos
While you can find ouzo and Metaxa throughout Greece, some liqueurs are unique to specific islands.
Kumquat liqueur of Corfu
This liqueur is made from a bitter citrus fruit grown only on the island of Corfu. Some say it’s the Greek version of limoncello. Mavromatis is one of the more well-known distilleries.
Kitron liqueur of Naxos
The island of Naxos is known for Kitron, a strong and sweet liqueur with a high alcohol content (36% ABV). It’s produced only on Naxos.
Summary
Greek liquors provide a tasty way to explore the country’s traditions and the wide range of flavors its land has to offer. From the refreshing anise taste of Ouzo to the one-of-a-kind resin flavor of Mastiha, each spirit offers a unique experience.
The best way to enjoy these beverages is in the spirit of Greek culture — shared with friends and family and paired with delicious food.
Whether you’re planning a trip to Greece or just want a taste of the Mediterranean from home, exploring Greek liquors is a journey worth taking. Cheers, or as they say in Greece, “Yamas!”