Travel Greece: Kazani 'Barba Sotiri' + Tsipouro Making

Tsipouro is a strong, distilled spirit from Greece. In particular, it is found in the regions of Thessaly, Epirus and Macedonia, and and on the island of Crete (called "raki").

It's made from the grapes leftover after wine-making, and comes in two ways: with or without anise. Tsipouro is made in a distillery called a "kazani." Kazani translates to "cauldron," which is where the distilling process begins. Most people associate ouzo with Greece, but tsipouro is what you will find most traditional Greeks drinking in the villages. Honestly, no one in my family really messes with ouzo at all.

Tsipouro is a staple in coffee houses and restaurants a like, and is usually drank to open up appetite before meals. If you see a restaurant called a "tsipouradiko," you can expect tsipouro to be served only with appetizers. More than just a meal, it's an experience. I recommend sipping tsipouro and eating apps over crushing a huge plate of food any day. What's the rush, right?

I think the best part about tsipouro is the means by which it's made. When you hear about fermented grapes, most people think wine. And that is true. However, with the Greeks, the wine is just a stepping-stone to the real treasure: the tsipouro.

The only tsipouro I recommend is if it's homemade from a place like in this video.

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