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Tsipouro
Tsipouro ( el, τσίπουρο, tsípouro) is an un-aged brandy from Greece and in particular Thessaly, Epirus, Macedonia, and the island of Crete (where Cretans call it tsikoudia). Tsipouro is a strong distilled spirit containing 40–45% alcohol by volume and is produced from either the pomace (the residue of the wine press) or from the wine after the grapes and juice have been separated. It comes in two types, pure and anise-flavoured, and is usually not aged in barrels, although barrel aged versions do exist. History According to tradition, the first production of tsipouro was the work of Greek Orthodox monks in the 14th century on Mount Athos in Macedonia, Greece. Method of production Ripe dark grapes are passed through crusher/destemmers. The mass is left to settle for a few days, just enough to get fermentation started. Formerly, wine would be collected and only the solid residue would be used for ''tsipouro'' in an attempt to get the most out of the plant. Toda ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tsipouro
Tsipouro ( el, τσίπουρο, tsípouro) is an un-aged brandy from Greece and in particular Thessaly, Epirus, Macedonia, and the island of Crete (where Cretans call it tsikoudia). Tsipouro is a strong distilled spirit containing 40–45% alcohol by volume and is produced from either the pomace (the residue of the wine press) or from the wine after the grapes and juice have been separated. It comes in two types, pure and anise-flavoured, and is usually not aged in barrels, although barrel aged versions do exist. History According to tradition, the first production of tsipouro was the work of Greek Orthodox monks in the 14th century on Mount Athos in Macedonia, Greece. Method of production Ripe dark grapes are passed through crusher/destemmers. The mass is left to settle for a few days, just enough to get fermentation started. Formerly, wine would be collected and only the solid residue would be used for ''tsipouro'' in an attempt to get the most out of the plant. Toda ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ouzo
Ouzo ( el, ούζο, ) is a dry anise-flavored aperitif that is widely consumed in Greece. It is made from rectified spirits that have undergone a process of distillation and flavoring. Its taste is similar to other anise liquors like pastis, sambuca, rakı and arak. History Ouzo has its roots in ''tsipouro'', which is said to have been the work of a group of 14th-century monks on Mount Athos. One version of it was flavored with anise. This version eventually came to be called ouzo. Modern ouzo distillation largely took off at the beginning of the 19th century following Greek independence. The first ouzo distillery was founded in Tyrnavos in 1856 by Nikolaos Katsaros, giving birth to the famous ouzo Tyrnavou. When absinthe fell into disfavor in the early 20th century, ouzo was one of the products whose popularity rose to fill the gap; it was once called "a substitute for absinthe without the wormwood". In 1932, ouzo producers developed a method of distillation using copper ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rakiya
Rakia, Rakija, Rachiu or Raki (), is the collective term for fruit spirits (or fruit brandy) popular in the Balkans. The alcohol content of rakia is normally 40% ABV, but home-produced rakia can be stronger (typically 50%). Etymology Fruit spirits are known by similar names in many languages of the Balkans: sh-Latn-Cyrl, rakija, separator=" / ", ракија; sq, rakia; bg, ракия, rakiya; mk, ракија, rakija; tr, rakı (/rɑːˈkiː/, /rɑːˈkuː/, /rɑːˈkɜːr/). Similar drinks include ''sadjevec'' in Slovenia, ţuică'' (or ''pălincă'') in Romania, and pálenka in Slovakia and the Czech Republic. Overview Rakija is produced from fermented and distilled fruits, typically plums and grapes, but also apricots, pears, cherries or raspberries. Other fruits but less commonly used are peaches, apples, figs, blackberries, and quince. Common flavours are ''šljivovica'' and ''țuică'', produced from plums, ''kajsija'', produced from apricots, or ''grozdova''/'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meze
Meze or mezza (, ) is a selection of small dishes served as appetizers in the Levant, Turkey, Greece, the Balkans, the Caucasus and Iran. It is similar to Spanish tapas and Italian antipasti. A mezze may be served as a part of a multi-course meal or form a meal in itself. Mezze are often served with alcoholic beverages such as arak. Etymology The word is found in all the cuisines of the former Ottoman Empire, and originated from the Turkish word meaning a snack or appetiser. This, in turn, originated from the Persian word "mazzeh" or "mazzah" () 'taste' or 'relish'. Common dishes In Turkey, meze often consist of ''beyaz peynir'' (literally "white cheese"), ''kavun'' (sliced ripe melon), ''acılı ezme'' (hot pepper paste often with walnuts), ''haydari'' (thick strained yogurt with herbs), ''patlıcan salatası'' (cold eggplant salad), ''beyin salatası'' (brain salad), ''kalamar tava'' (fried calamari or squid), midye dolma and ''midye tava'' (stuffed or fried mussels), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tsikoudia
''Tsikoudia'' ( el, τσικουδιά, tsikoudiá, literally "terebinth"), also often called '' raki'' ( el, ρακή, rakí) in the eastern part of Crete, is an alcoholic beverage, a fragrant, grape-based pomace brandy of Cretan origin that contains 40% to 65% alcohol by volume. Tsikoudia is made by distilling of pomace, what remains of grapes pressed in winemaking. The pomace ferments for about six weeks in a tightly sealed barrel, and is then distilled. It is similar to ''tsipouro'' from mainland Greece, the rakı family, as well as al, rakia, es, orujo, it, grappa, french: marc, ka, chacha, pt, bagaceira, bg, ракия, rakiya, mk, ракија, rakija, sh, rakija / ракија (in Istria: ''grappa''), ro, tescovină. In the eastern part of Crete ''tsikoudia'' is commonly referred to as ''raki'', but apparently less so in the west. It is often produced at home in villages throughout Crete, and so the alcohol content varies by producer. Typically each Cretan vill ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tsikoudia
''Tsikoudia'' ( el, τσικουδιά, tsikoudiá, literally "terebinth"), also often called '' raki'' ( el, ρακή, rakí) in the eastern part of Crete, is an alcoholic beverage, a fragrant, grape-based pomace brandy of Cretan origin that contains 40% to 65% alcohol by volume. Tsikoudia is made by distilling of pomace, what remains of grapes pressed in winemaking. The pomace ferments for about six weeks in a tightly sealed barrel, and is then distilled. It is similar to ''tsipouro'' from mainland Greece, the rakı family, as well as al, rakia, es, orujo, it, grappa, french: marc, ka, chacha, pt, bagaceira, bg, ракия, rakiya, mk, ракија, rakija, sh, rakija / ракија (in Istria: ''grappa''), ro, tescovină. In the eastern part of Crete ''tsikoudia'' is commonly referred to as ''raki'', but apparently less so in the west. It is often produced at home in villages throughout Crete, and so the alcohol content varies by producer. Typically each Cretan vill ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Epirus (region)
Epirus (; el, Ήπειρος, translit=Ípiros, ) is a traditional geographic and modern administrative region in northwestern Greece.Π.Δ. 51/87 “Καθορισμός των Περιφερειών της Χώρας για το σχεδιασμό κ.λ.π. της Περιφερειακής Ανάπτυξης” (''Determination of the Regions of the Country for the planning etc. of the development of the regions, Efimeris tis Kyverniseos ΦΕΚ A 26/06.03.1987'' It borders the regions of Western Macedonia and Thessaly to the east, West Greece to the south, the Ionian Sea and Ionian Islands to the west and Albania to the north. The region has an area of about . It is part of the wider historical region of Epirus, which overlaps modern Albania and Greece but lies mostly within Greek territory. Geography and ecology Greek Epirus, like the region as a whole, is rugged and mountainous. It comprises the land of the ancient Molossians and Thesprotians and a small part of the la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whiskey
Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, which are typically made of charred white oak. Uncharred white oak casks previously used for the aging of sherry are also sometimes used. Whisky is a strictly regulated spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels. Etymology The word ''whisky'' (or ''whiskey'') is an anglicisation of the Classical Gaelic word (or ) meaning "water" (now written as in Modern Irish, and in Scottish Gaelic). This Gaelic word shares its ultimate origins with Germanic ''water'' and Slavic ''voda'' of the same meaning. Distilled alcohol was known in Latin as ("water of life"). This was translated into Old Irish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Komovica
Komovica is an alcoholic beverage popular in Serbia and North Macedonia. Komovica is a homemade rakia made of grape pomace, usually containing more than 50% alcohol by volume. It is mostly used for medical purposes. See also * Pomace brandy Pomace spirit (or pomace brandy) is a liquor distilled from pomace that is left over from winemaking, after the grapes are pressed. It is called marc in both English and French, but " grappa" in Italian and "bagaço" in Portuguese. In Spanish it ... References Further reading * The Agriculture of the Socialist Republic of Serbia, Vasa Rokić, Mirjana Stevčić - 1971 Pomace brandies Serbian distilled drinks {{Distilled-beverage-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rectified Spirit
Rectified spirit, also known as neutral spirits, rectified alcohol or ethyl alcohol of agricultural origin, is highly concentrated ethanol that has been purified by means of repeated distillation in a process called rectification. In some countries, denatured alcohol or denatured rectified spirit may commonly be available as "rectified spirit", because in some countries (though not necessarily the same) the retail of rectified alcohol in its non-denatured form is prohibited. The purity of rectified spirit has a practical limit of 97.2% ABV (95.6% by mass) when produced using conventional distillation processes, as a mixture of ethanol and water becomes a minimum-boiling azeotrope at this concentration. However, rectified spirit is typically distilled in continuous multi-column stills at 96–96.5% ABV and diluted as necessary. Ethanol is a commonly used medical alcohol''spiritus fortis'' is a medical term for ethanol with 95% ABV. Neutral spirits can be produced from grains, co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thessaly
Thessaly ( el, Θεσσαλία, translit=Thessalía, ; ancient Thessalian: , ) is a traditional geographic and modern administrative region of Greece, comprising most of the ancient region of the same name. Before the Greek Dark Ages, Thessaly was known as Aeolia (, ), and appears thus in Homer's ''Odyssey''. Thessaly became part of the modern Greek state in 1881, after four and a half centuries of Ottoman rule. Since 1987 it has formed one of the country's 13 regions and is further (since the Kallikratis reform of 2011) sub-divided into five regional units and 25 municipalities. The capital of the region is Larissa. Thessaly lies in northern Greece and borders the regions of Macedonia on the north, Epirus on the west, Central Greece on the south, and the Aegean Sea on the east. The Thessaly region also includes the Sporades islands. Name and etymology Thessaly is named after the ''Thessaloi'', an ancient Greek tribe. The meaning of the name of this tribe is unknow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anise
Anise (; '), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to Eurasia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and tarragon. It is widely cultivated and used to flavor food, candy, and alcoholic drinks, especially around the Mediterranean. Description Anise is an herbaceous annual plant growing to or more. The leaves at the base of the plant are simple, long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous small leaflets. The flowers are either white or yellow, approximately in diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, long, usually called "aniseed".Anise (''Pimpinella anisum'' L.) from Gernot Katze ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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