OUR OWN TSIPOURO

Our talented accountant, Costas, cultivates his own vineyard in Omorfochori (Beautiful Village), Larissa and produces his own tsipouro.

This year was a great year and he managed to distill nearly 1 ton of high quality tsipouro.

Costas does all this stuff during weekends and some extra Fridays that he takes from his annual leave.

Thus he continues a long tradition of his grandparents, who came to Greece with the exchange of populations between Greece and Turkey in 1923.

His ancestors lived in Proussa of Asia Minor (Bursa) and they were farmers and distillers. More information about them may be found here.

When they came as refugees to Greece, they settled near Larissa and they continued the occupation they knew.

We bottled one portion of this year’s production of Costas’ tsipouro, and named it after us (ALEXANDER THE GREAT) and we offer it to our students, tutors and friends.

In the following you may see the process of tsipouro production.

1

Pomace (the pieces of grapes) are kept in a cauldron for 3 weeks

2

The cauldron for the distillation of pomace

3

The cauldron with a capacity of 180 litters

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The cauldron with a capacity of 180 litters

5

The vapor becomes humid as it passes through cold water

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The vapor becomes humid as it passes through cold water

7

The tsipouro flows out through the pipe

8

During distillation the alcohol is graded and the purity of the tsipouro is checked

9

During distillation the alcohol is graded and the purity of the tsipouro is checked

ampeli-1

ampeli-2

The grapes from which tsipouro is made are of moshato variety.

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