🥃 Tsipouro of Thessaly

Tsipouro of Thessaly (Τσίπουρο Θεσσαλίας) is a regional EU geographical indication for tsipouro from Thessaly, protected since 12 June 1989. Rules are stricter than general ones: strength of at least 40% vol. instead of 37.5%, methanol of no more than 600 g/hl of pure alcohol instead of 1000. All stages, from grapes to bottling, take place in Thessaly.

By tradition, aniseed, fennel or star anise is added during the distillation of the pomace or redistillation, which is the most common practice; the amount depends on the anethole content. Pomace of white and rosé wines is fermented in steel vats, red pomace is taken already fermented; the yield is at most 7.5 l of pure alcohol per 100 kg. Distillation is mostly in traditional copper batch stills, below 86% vol.

The technical file links the beginning of distillation in Thessaly to the monks of Meteora in the 14th century. In 1525 the Treaty of Tamasion freed viticulture in the Agrafa mountains, and surplus wine began to be distilled. The main suppliers of tsipouro for bottling were Tyrnavos, the surroundings of Meteora, Mesenikolas, Nea Anchialos and Rapsani. Tsipouro is drunk in tsipouradika, establishments serving spicy snacks.

In 2013, 17 licensed producers in Thessaly, not counting the Tyrnavos area, made 345,744 l of pure alcohol, about 864,360 l of drink at 40% strength, that is, 35.5% of Greek tsipouro. This is the largest tsipouro GI by volume. After 6 months in oak casks of up to 1000 l, "παλαιό" may be written.

Why this matters to you. The name guarantees Thessalian grapes and bottling in the region, and a strength of at least 40% vol. The WHO reminds us that there is no safe level of alcohol consumption.