tsípouro

Clear pomace brandy, tsípouro is similar to French marc or Italian grappa, 40% to 65% alcohol by volume. Said to have been first concocted in the 14th century by monks on Mount Athos, it’s made by distilling the remains of grapes after they are crushed for wine. It then ferments for about six weeks before being distilled.

It's especially popular in Northern Greece; in Crete they call it tsikoudiá or rakí.

A bar specializing in tsíspouro and mezédes (especially seafood) is a tsipourádiko (τσιπουραδικο); Vólos has over 300 of them.

Designated PDO by the EU in Greece and Cyprus since 2006.