Tsipouro is a Greek alcoholic beverage, which appears about seven centuries ago in the monasteries of Mount Athos. In some particular monastery on Mount Athos monks welcome visitors with tsipouro and delights as their combination relaxes muscles and provides energy. Its consumption is associated with religious holidays, as it is consumed in the period of Lent, together with meatless dishes. Nowdays tsipouro still is famous among spirits.
The name Tsipouro is used throughout the country, except for Crete, where the same spirit with a stronger flavor is known as "Tsikoudia".
This exceptional drink is the product of multiple distillation retaining the character of the Muscat grape variety.
The complex aroma, rich taste and golden color are elements acquired though the long ageing procedure in oak barrels.
Within this flask one finds the greatest expression of the long history of distillation in the Tirnavos area.
The first production of tsipouro is made by monks in the 14th century. Thereafter the idea of using the residues of wine production for producing alcoholic beverage is perceived by winegrowers. Thus was born the drink of the winegrower, tsipouro or tsikoudia. By 1988 production of tsipouro is a privilege only of winegrowers who produce it for themselves and for limited trade in bulk in the area of production and in neighboring regions.In 1988 was created the legal framework that define the conditions for the production and bottling of tsipouro from organized units that meet all the requirements laid down by the relevant European and national regulations.