OUZO and TSIPOURO

In my last post I focused on our grape harvesting and mentioned that most of ‘our’ grapes went into producing tsipouro. Friends asked exactly what that was – was it ouzo? So here’s my response.

First let’s look at ouzo. Incidentally, my research has led me to increase my vocabulary: rectify means to purify by distillation. The raw material that is mainly rectified could be cereal, raisins or molasses. The alcohol thus produced is distilled once again with aromatic seeds added to the amyx or cauldron.  Here’s one in action. 

                                                

Aniseed is the basic ingredient but fennel, mastiha coriander, etc. may be added. The product of this second process is known as 100% ouzo distillation, consumable only if diluted with water to 38-42% alcohol degrees. Most ouzos on the market contain 40-45% alcohol. It is interesting to note that ouzo is a protected appellation recognized by the European Union in 1989 as a national product; no other product may be thus designated.

In Mytilene locals recommend you add a few drops of water to allow the ouzo aromas to flow; others prefer to add ice. Either way such additions will cause the drink to whiten, as seen below because of the reaction of the anise oil.                                              

Now it’s time to focus on tsipouro- the name tsikoudia may also be used for the same spirit. Once ripe and ready, dark grapes are crushed and left to settle for a few days for fermentation to start. This can take about a month. In the past, producers would extract the must to make wine and only the solid residue, the pomace, was used. Now producers may include the must- (the partially fermented juice/pulp) to make tsipouro. The mass is fed into the still, where temperature and pressure are closely monitored. The first and last batches are discarded and only the ‘heart’ is used. Repeating this process, the doubly distilled superior spirit is called apostagma and can sell for double the price of ordinary tsipouro. In tsipouro the flavouring with aniseed is an option. Finally the spirit is left in barrels or bottles to settle and mature- usually not for long! :o

 Below, just ignore the label!  - this is The Boss’ first sample of superior apostagma made from this year’s harvest. 😊

                                                          

As is customary in Greece, great consideration is taken when choosing the appropriate alimentary accompaniments! These two spirits are both strong and their sweetness is nicely paired with salty or spicey appetizers.  These might be fish, seafood, pickles, sausage, cheese, olives and chunky bread.

 Below is a sample of our homemade baked beans, a small portion of which goes down nicely as an appetizer.

                                                  

 Something else we like is fried squid, potato salad, fried aubergines along with fava – dried broad beans which are cooked and pulsed like mushy peas then topped with caramelized onions - mmm!

 

                                               

The next dish is a bit posh for an everyday snack but these courgetti flowers stuffed with feta, mint and lemon rind then fried in batter are definitely worth the effort of making.

                                             

I find the classic Greek salad a little too mundane - one of our favourites is a little lettuce, lotsa rocket, parmesan shavings and balsamic cream.

                                              

 In 2006, tsipouro was recognized as a protected designation of origin product.

So next time you sit at a taverna or family table, sampling your aperitif of choice, think on all the above processes and ingredient choices.

 Enjoy your meze and άσπρο πάτο – bottom’s up!!