🥃 Tsipouro of Macedonia

Tsipouro of Macedonia (Τσίπουρο Μακεδονίας) is a regional EU geographical indication for tsipouro from Greek Macedonia: Western and Central Macedonia and the regional units of Drama and Kavala. It has been protected since 12 June 1989. It comes in two types: "with aniseed", from 42% vol., and without it, from 38% vol.

"Aniseed" here means the local Macedonian fennel, whose seeds are added during distillation. This type is made throughout Macedonia and predominates. Tsipouro without aniseed is made mainly in the Mount Athos area. According to a study cited in the technical file, Macedonian fennel contains 82-89% anethole, and Bulgarian fennel 59-68%.

The requirements are stricter than the general ones: volatile substances from 300 g/hl of pure alcohol instead of 140, and methanol up to 700 instead of 1000. The yield is at most 7.5 l of pure alcohol per 100 kg of pomace. Distillation is mostly in copper batch stills, usually up to 1000 l, separating the "head", "heart" and "tail". After 6 months in oak casks of up to 1000 l, "παλαιό" may be written.

The technical file links the beginning of pomace distillation in Greece to the monks of Mount Athos in the 14th century; the archive of the local community holds more than 20 decrees on stills, the oldest from 1590. Since the tax reform of 1917, grape growers may distil pomace from their own harvest tax-free for two days twice a year. Tsipouro is served in tsipouradika, mostly with seafood snacks.

Why this matters to you. The name shows whether the bottle contains fennel and what the minimum strength is. The WHO reminds us that there is no safe level of alcohol consumption.