Description
- Collectable Greek Glass Bottle with Tsipouro Idoniko with Anice
- Content: 50ml
- Vol: 43o
- A distil that has the authentic taste of tradition because it was distilled in the presence of a selected aromatic plant of the Greek countryside: the Macedonian anise that for centuries now has been sweetening and touching the hearts of Greeks. The colour of the sea, of the bright sun, and the deep blue sky are complete with a sip of the genuine spirit of our country, evoking memories of the unforgettable olden atmosphere of the Idones.
- Tsipouro (Greek: τσίπουρο) is a pomace brandy from Greece and in particular Thessaly. Tsipouro is a strong distilled spirit containing 40-45% alcohol by volume and is produced from the pomace (the residue of the wine press). It comes in two types: pure or anise-flavored. According to tradition, the first production of tsipouro was the work of some Greek Orthodox monks. This occurred during the 14th century on Mount Athos in Macedonia, Greece. Serving Depending on the time of year, tsipouro is used either as refreshment or as a hot beverage, and depending on the time of day, it replaces the drinking of coffee or wine. Tsipouro, as with all alcoholic beverages in Greece, always seem to coincide with various social gatherings. According to Greek manufacturers, the best way to enjoy tsipouro is straight from the freezer. Some people prefer to either dilute with water or add ice, although ice causes a violent heat transfer that may undermine the fine structure of the liquid. Tsipouro is usually served in shot glasses with meze (small side dish)such as nuts, dried fruit, raisins, cheese, olives, seafood, meat, halva, paximadi (rusk), etc.
Awards Gold Medal, Internationaler Spirituosen Wettbewerb 2012, Germany. Gold Medal, Internationaler Spirituosen Wettbewerb 2009, Germany. Silver Medal, Destillata 2006, Austria. Gold Medal, China Wine and Spirits Competition 2004. Silver Medal, Brussels Spirits Awards 2004, Belgium. Content: 50ml Vol: 42o Tsipouro (Greek: τσίπουρο) is a pomace brandy from Greece and in particular Thessaly. Tsipouro is a strong distilled spirit containing 40-45% alcohol by volume and is produced from the pomace (the residue of the wine press). It comes in two types: pure or anise-flavored. According to tradition, the first production of tsipouro was the work of some Greek Orthodox monks. This occurred during the 14th century on Mount Athos in Macedonia, Greece. Serving Depending on the time of year, tsipouro is used either as refreshment or as a hot beverage, and depending on the time of day, it replaces the drinking of coffee or wine. Tsipouro, as with all alcoholic beverages in Greece, always seem to coincide with various social gatherings. According to Greek manufacturers, the best way to enjoy tsipouro is straight from the freezer. Some people prefer to either dilute with water or add ice, although ice causes a violent heat transfer that may undermine the fine structure of the liquid. Tsipouro is usually served in shot glasses with meze (small side dish)such as nuts, dried fruit, raisins, cheese, olives, seafood, meat, halva, paximadi (rusk), etc.
