I have mentioned tsipouro many times in my Skiathos Newsletters & my autobiography, but some (many?) of you may not know exactly what tsipouro is.
It is a distillation of either wine, or a secondary fermentation of grape skins after the wine has been drained off. The more famous “Ouzo” was also originally made like this, but nowadays ouzo is made from any commercial alcohol & then flavoured with anise & sugar.
Tsipouro is still made in the traditional way, & is purer than ouzo, & is always drunk in combination with food. This is the famous “tsipouro & mezedes”, which is a specialty of dining out in the middle Greece area. Mezedes are small plates of food, usually (but not confined to) seafood, & in combination with tsipouro can make for a long lasting & satisfying afternoon or evening. Eating while drinking is a great way to prolong a good time & will not give you a hangover unless (of course) far too much is consumed.
Almost the most important part of Greek life is eating, drinking, & good conversation (good company). Of these the most important is good company, but is nearly always accompanied by food & drink – thus tsipouro & mezedes.

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