🥃 Tsikoudia of Crete

Tsikoudia of Crete (Τσικουδιά Κρήτης) is a regional EU geographical indication for a grape marc spirit from Crete, protected since 12 June 1989. All stages, from growing the grapes to bottling, take place on the island. What distinguishes it from many kinds of tsipouro is the absence of aromatic plants: the flavour comes only from the pomace and the distillation.

Only sound pomace is used, with a yield of at most 7.5 l of pure alcohol per 100 kg. Pomace from white wines is fermented in steel vats with selected yeasts, while red pomace is taken already fermented; lees may be added up to 25 kg per 100 kg. Distillation takes place as soon as possible after fermentation, below 86% vol., mostly in copper batch stills, separating the "head", "heart" and "tail".

The strength is from 37.5% vol. Sweetening before bottling is allowed, up to 20 g/l; caramel only with ageing. After at least 6 months in oak casks of up to 1000 l, the label may say "παλαιό", meaning "old". The GI name replaces the general designation "grape marc spirit". Control is carried out by the General Chemical State Laboratory of Greece.

The technical file mentions finds on Crete: aroma vessels from the Middle Minoan period and sealed jars with charred pomace at Papadiokampos (Sitia). From the 1920s, distilling pomace from one's own harvest was the exclusive right of grape growers. The autumn celebrations around the still, the "kazania" with meze, are alive today; in the Cretan dialect the drink is also called "raki".

Why this matters to you. The name guarantees Cretan grapes and bottling on the island, as well as the absence of aniseed. The WHO reminds us that there is no safe level of alcohol consumption.