What Greek spirit is distilled from grape pomace and often anise-flavored? The answer is tsipouro.
Tsipouro is a Greek pomace brandy made by distilling the solid remains left after winemaking, including grape skins, seeds, and pulp. It is usually a clear, unaged spirit with an alcohol content of about 40–45% by volume, although barrel-aged versions also exist.
Producers may distill it twice, keeping the middle “heart” of the run and discarding the harsher heads and tails. The resulting spirit can be bottled pure or flavored with anise and other spices. Anise-flavored versions are particularly associated with parts of Macedonia and Thessaly.
Tsipouro is commonly served chilled or with water and ice, alongside meze such as seafood, cheese, olives, nuts, and dried fruit. It is related to Crete's tsikoudia and is sometimes casually called raki, which can cause confusion. Ouzo also tastes strongly of anise, but it is made from rectified agricultural alcohol rather than grape pomace.