November 4th to 8th
November 11th to 15th

Tsipouro is a traditional Greek alcoholic spirit, deeply rooted in the history and culture of the region. Its origins are said to date back centuries, with beginnings traced to the 14th century on Mount Athos, where monks from the mountainous Halkidiki crafted it with dedication and ritual.

Closely connected to the traditional values of Greek life and the hospitable nature of rural people, tsipouro remains a symbol of authenticity, warmth, and fellowship to this day.

The main raw material for its production is grapes — specifically the pomace, which is the residue left after pressing grapes: skins, seeds, and some pulp. Through a process of boiling, vapor condensation, and re-liquefaction, the first precious drops of the distillate are gradually collected.

From late October until December, rural areas live to the rhythm of tsipouro. The distillation becomes a festive occasion — cauldrons boil, aromas fill the air, and people gather around tables with appetizers, music, and dance. Despite the celebratory atmosphere, distillation requires skill and caution.

Little secrets of tsipouro:

• The discovery of distillation stemmed from the eternal human quest for alchemy — the “dissolution and recomposition.” Thus, the spirit that is now an inseparable part of Greek identity was born.

• The taste of tsipouro can vary widely: from mild and gentle to strong and full-bodied, with aromas of fruits, herbs, or even nuts.

• Many regions add flavorings such as anise and fennel, while others use more unique ingredients like Chios mastic, carob pods, or dried figs. In recent years, there has been a trend towards single-variety distillation, using only one grape variety for a cleaner and more recognizable aromatic profile.

• Its alcohol content typically ranges between 35% and 45%.

• Until the last decades of the 20th century, tsipouro was produced almost exclusively at home, without mass industrial production — a practice that strengthened its family and traditional character.