Greek Spirits Explained: Ouzo, Tsipouro, and Traditional Liquors

Greece, a land where the sun lingers over the sea and the air is perfumed with herbs and salt, has a deep and ancient relationship with alcohol. Wine may have been the sacred drink of Dionysus, but spirits—especially the fiery, aromatic, and endlessly social kinds, often flavoured with unique botanicals and ingredients—play a central role in the modern Greek way of life. Among them, ouzo and tsipouro stand as proud emblems of Greek identity, hospitality, and tradition. Alongside them, a host of regional liquors—mastiha from Chios, tentura from Patras, rakomelo from Crete—reveal the diversity of a culture that has been distilling not just alcohol, but also memory, community, and flavour for centuries. Greek liqueurs, as a diverse category of traditional beverages, further showcase the wide variety of Greek beverages. The distinctive aromas of these beverages contribute greatly to their authentic flavour profile and the overall sensory experience.

To understand ouzo and tsipouro is to glimpse the Greek soul itself: generous, complex, spirited, and always best shared in company. This is the story of how these drinks came to embody a nation’s character and why they continue to flow through its tables, festivals, and daily rituals. While Greece is renowned for its long history of wine production and the variety of its wines, it also boasts an equally rich tradition of spirits and liqueurs.

The Origins of Greek Distilling

Distillation in Greece has ancient roots. Although the modern still, as we know it, came much later, the concept of extracting the essence of a substance—through heat, steam, and patience—was well known to early Greek alchemists and physicians. By the Byzantine period, monks on Mount Athos and in monasteries throughout the Aegean were already experimenting with distillation to produce medicinal elixirs and aromatic waters. It is believed that tsipouro originated in Mount Athos in the 14th century, during a time when wine production and the crafting of wines were central to monastic life. These early concoctions—often infused with herbs, honey, or resin—were meant to heal, not intoxicate. Yet as centuries passed, healing and celebration began to merge.

The fall of Constantinople in 1453 and the subsequent long Ottoman occupation shaped the next chapter in Greek distilling culture. The art of making rakí (a generic term for grape-based spirits in the Ottoman world) spread throughout the empire, including the Greek islands and mainland. Out of this shared tradition, Greece eventually developed its own unique versions—tsipouro and ouzo—that reflected local ingredients, customs, and temperaments.

By the 19th century, as Greece emerged from Ottoman rule, these drinks became symbols of national pride and identity. They were the liquid affirmation of continuity: a way of saying, “We are still here, and this is ours.”

Ouzo: The Anise-Flavoured Ambassador

If Greece has a national spirit, it is ouzo. This classic anise-flavoured spirit is a popular aperitif in Greek culture. Clear, aromatic, and instantly recognisable by its aniseed flavour, ouzo is much more than a drink—it is a ritual, a mood, and an expression of hospitality, celebrated for its distinctive taste and unique flavour.

The Making of Ouzo

Ouzo is distilled mainly from a neutral grape or grain alcohol base, to which various herbs and spices are added. The most essential of these is anise, which gives ouzo its characteristic liquorice-like aroma. Other common botanicals include fennel, coriander, cardamom, star anise, aromatic herbs, and occasionally cinnamon or mastiha. Each distillery guards its own secret recipe, handed down through generations.

After distillation, the spirit is usually diluted to around 40–50% alcohol by volume (ABV). The hallmark of ouzo, however, is its magical transformation when mixed with water or ice: it turns a cloudy, milky white. This is due to the “ouzo effect”, a phenomenon where anethole (the essential oil in anise) becomes insoluble in water, creating an opalescent haze that signals the beginning of the drinking ritual.

The Ritual of Ouzo Drinking

Ouzo is not to be rushed. It is sipped slowly, always in good company, and preferably outdoors near the sea. It is served in small, narrow glasses—either neat or with a bit of water or ice—and is commonly served with Greek meze, which includes a variety of traditional dishes. These mezedes are meant to enhance the flavours and prolong the conversation.

Typical mezedes include grilled octopus, fried calamari, small fish like anchovies or sardines, olives, tomato-cucumber salads, and chunks of feta cheese. The salty, tangy, and oily bites balance the sweetness of the anise and temper the spirit’s potency.

The act of drinking ouzo is a social dance. It invites talk, laughter, and the slow passing of time. In many parts of Greece, especially in Lesvos, which is considered the heartland of ouzo production, the afternoon ouzo session—known as “ouzo meze”—is almost sacred. It is not about intoxication but about connection.

Where Ouzo Comes From

While ouzo is produced across Greece, several regions have built strong reputations for quality and tradition:

• Lesvos (Mytilene): The Greek island is the spiritual home of ouzo. The local water and the island’s long distilling history give Lesvos ouzo a smooth, aromatic balance.
• Chios: Known for incorporating mastiha (mastic resin) into its ouzo, giving it a subtle, earthy complexity.
• Thessaly and Macedonia: Produce bolder versions, often with more spice and less sweetness.

In 2006, the European Union granted ouzo Protected Designation of Origin (PDO) status, ensuring that only spirits distilled in Greece (and Cyprus) following traditional methods can bear the name. It was an acknowledgement not just of a drink, but of a cultural heritage.

Tsipouro: The Spirit of the People

If ouzo is the refined, maritime ambassador, tsipouro is the fiery, rustic heart of Greek spirit-making. Its roots lie deep in the countryside, born of necessity, thrift, and communal life, where grape pomace is fermented and distilled to create this unique spirit.

The Humble Origins

Tsipouro’s story begins with wine. After grapes were pressed for winemaking, what remained—the skins, seeds, and stems—was known as pomace or marc. Rather than waste it, resourceful villagers distilled it to extract the remaining alcohol, creating a clear, potent spirit. This practice likely dates back to the 14th century in monastic communities, particularly on Mount Athos, and later spread throughout mainland Greece and the islands.

Thus, tsipouro was born not from luxury but from frugality. It became the farmer’s and shepherd’s companion, the drink for cold winters, family gatherings, and local feasts.

Tsipouro vs. Tsikoudia

In Crete, a similar spirit is produced and known as tsikoudia, also referred to as Cretan raki or raki. While the two are often considered cousins, their character reflects their geography. Cretan tsikoudia tends to be softer and slightly fruitier, usually homemade and shared as a gesture of hospitality. Tsipouro from the north, especially from Thessaly or Epirus, can be stronger, more peppery, and occasionally flavoured with anise, bridging the line between tsipouro and ouzo.

The Art of Distillation

Traditionally, tsipouro is made in small copper pot stills called “kazania”, and its production season—usually in late autumn—is a community event. Villagers gather to celebrate the new batch, often with food, music, and dance. The process is as much about social connection as it is about chemistry.

The first part of the distillation, known as the “head”, is usually discarded because it contains undesirable compounds. The middle portion, the “heart,” is the prized distillate—smooth, aromatic, and full-bodied. The last fraction, the “tail,” is either set aside or re-distilled.

Most tsipouro ranges from 40 to 45% ABV, though homemade versions can be significantly stronger. Some producers age tsipouro in oak barrels, yielding a golden hue and notes of vanilla, spice, and dried fruit—similar to fine brandy.

The Tsipouro Experience

Drinking tsipouro is a communal act. It is rarely consumed alone. Like ouzo, it is often paired with mezedes—though usually more rustic fare, such as grilled meats, sausages, cheese, or spicy dips. In northern Greece, especially in Volos and Tyrnavos, the “tsipouradiko” is a beloved institution—a tavern specialising in tsipouro and endless rounds of small dishes.

Aged tsipouro, in particular, can be enjoyed neat to fully appreciate its smooth and complex flavour profile developed through distillation and ageing.

Tsipouro can be served with anise (aromatised, similar to ouzo) or without anise (pure, fiery, and transparent). The choice is personal and often regional. In Epirus or Macedonia, non-aniseed tsipouro is more prevalent; in Thessaly or Volos, the aniseed version is preferred.

A Symbol of Greek Friendship

To share tsipouro is to open one’s heart. It is the drink of trust and simplicity—poured for friends, visitors, and even strangers. A bottle of tsipouro on the table says, ‘You are welcome here.’

Beyond Ouzo and Tsipouro: The Regional Liquors of Greece

While ouzo and tsipouro are the most famous Greek spirits, the country’s diverse climate and flora have given rise to a dazzling array of local liqueurs—each telling the story of its region.

Mastiha (Chios)

Perhaps the most distinctive Greek liqueur, mastiha, is made from the resin of the mastic tree (Pistacia lentiscus var. chia), which grows exclusively on the southern part of the island of Chios. The resin, known since antiquity for its medicinal and aromatic properties, is collected as small “tears” that crystallise on the bark.

The resulting spirit, Mastiha liqueur, is sweet, piney, and slightly earthy, with notes of cedar and herbs. It’s enjoyed chilled as a digestif, mixed in cocktails, or even poured over desserts. Mastiha was granted PDO status in 1997 and has become a beloved export, finding fans worldwide for its unique taste and natural origins.

Tentura (Patras)

From the port city of Patras in the Peloponnese comes tentura, a dark, spiced liqueur that dates back to the 15th century. Traditionally flavoured with cinnamon, clove, nutmeg, and citrus peel, tentura also contains citrus fruits and sugar, which contribute to its characteristic sweetness. It has a warm, aromatic sweetness reminiscent of mulled wine or spiced rum. It’s typically enjoyed after meals, often served cold or poured over ice cream. Tentura is also usually offered as a welcoming drink before meals, highlighting its role in Greek hospitality. Locals sometimes spike their coffee with a dash of tentura—an indulgent twist called “espresso tentura.” Visit here

Koum Quat Liqueur (Corfu)

The Ionian island of Corfu boasts a unique legacy from Venetian times: the koumquat, a small citrus fruit introduced in the 19th century. The liqueur made from it—bright orange, tangy, and sweet—is one of Greece’s most famous regional specialities. Visitors to Corfu can find koumquat liqueur in every shop, along with candies and jams made from the same fruit. Its flavour captures the island’s sunny, cosmopolitan charm. Visit here

Rakomelo (Crete and Mainland Greece)

Rakomelo is not a distillation, but an infusion—an exquisite blend of tsikoudia (raki), honey, and spices such as cinnamon and cloves. It is created by combining a mixture of raki and honey, infused with spices, which are carefully blended to achieve the perfect balance. Warm, soothing, and fragrant, rakomelo offers rich and aromatic flavours from the harmonious combination of its ingredients. It’s traditionally made in winter as a remedy for colds or sore throats. Served hot in small glasses, rakomelo is both medicine and comfort, embodying the Greek idea that pleasure and healing are never far apart. Modern bars also serve it chilled as a sweet digestif. Visit here

Kanelada (Dodecanese Islands)

Lesser-known but equally traditional is kanelada, a cinnamon-based drink found in the Dodecanese islands, especially Karpathos and Rhodes. It’s usually non-alcoholic when homemade, but can be fortified with alcohol. Sweet, spicy, and refreshing when served cold, it captures the essence of island simplicity.

Kitron (Naxos)

On the Cycladic island of Naxos, the kitron tree—a relative of the citron—produces large, fragrant citron leaves used to make Kitron liqueur. Distillers steep these citron leaves in alcohol, yielding a spirit that comes in three varieties: green (sweet), yellow (medium), and clear (strong, dry). Kitron has been made since the late 19th century, and the island’s family-run distilleries, such as Vallindras, continue to produce it with pride.

The Cultural Role of Greek Spirits

In Greece, drinking is not a private escape but a public, shared joy. Alcohol accompanies conversation, music, and food, binding people together in a rhythm that values presence over pace. The Greek word “parea”—meaning a circle of friends who gather to enjoy each other’s company—captures this perfectly.

A Philosophy of Moderation

Contrary to stereotypes about southern drinking cultures, Greeks rarely drink to excess. Even when the ouzo or tsipouro flows freely, it is always cushioned by food, laughter, and time. Drinking is an art of coexistence, not competition. A glass is raised to toast life, to honour the gods, to welcome a guest, or to mark the end of a day.

Symbolism and Hospitality

Offering a small glass of tsipouro or ouzo to a visitor is a gesture of philoxenia, the sacred Greek tradition of hospitality. It is an act of generosity that says, “You are part of my world now.” In villages, especially on the islands, this ritual is still alive. Travellers might be handed a drink upon arrival at a guesthouse or after a meal in a taverna, often accompanied by sweets or fruit.

Music, Celebration, and Spirit

From rebetiko taverns in Athens to panigyria (village festivals) in the mountains, Greek spirits flow wherever music plays. They loosen the voice, invite the dance, and help blur the line between performer and audience. The clinking of glasses, the strumming of a bouzouki, and the cry of “Yamas!” (To our health!) is the heartbeat of celebration.

Greek Spirits in the Modern World

In recent decades, Greece’s traditional liquors have experienced a renaissance. Younger generations of distillers are embracing innovation while respecting heritage, creating premium small-batch ouzos and aged tsipouros that rival fine cognacs or grappa. Metaxa, a renowned Greek brandy, stands out for its distinctive flavour profile and traditional production methods.

New techniques and approaches in distillation and ageing create unique flavours in modern Greek spirits, blending tradition with contemporary tastes.

Craft and Revival

Producers experiment with barrel ageing, organic botanicals, and refined blending techniques. Modern ouzos may highlight wild herbs or floral notes, while tsipouro makers play with single-varietal grape pomace—distilling from Assyrtiko, Moschofilero, or Xinomavro to capture terroir in liquid form.

This new wave is also finding its way into the global cocktail scene. Mixologists use mastiha in inventive cocktails, pair ouzo with citrus and tonic, or incorporate tsipouro into variations of the Negroni. The once old-fashioned spirits of the village now appear on sleek urban menus from Athens to New York.

Tourism and Experience

Greece has wisely turned its Spirit heritage into a cultural experience. Visitors can tour distilleries in Lesvos, sample mastiha in Chios groves, or attend tsipouro festivals in Tyrnavos and Volos. These events blend gastronomy, folklore, and local pride, helping sustain small producers and rural economies.

How to Enjoy Greek Spirits Like a Local

To truly appreciate Greek spirits, one must adopt the Greek pace—slow, convivial, mindful. A few guiding principles:

1. Never drink on an empty stomach. Always have meze—no matter how small.
2. Respect the ritual. Add water to ouzo slowly; sip tsipouro while engaging in conversation.
3. Quality over quantity. Choose good brands or local producers; drink less but better.
4. Know the moment. Ouzo belongs to the afternoon sun; tsipouro suits cooler evenings; rakomelo warms winter nights.
5. Say “Yamas!” (meaning “to our health”) before every round—it’s a wish as much as a toast.

The Essence of Greek Spirit

At its heart, the story of ouzo, tsipouro, and Greece’s traditional liquors is not just about alcohol. It is about continuity—how ancient practices evolve yet remain rooted in community and land. It is about connection—between people, nature, and the moment. And it is about pleasure—not indulgence, but joy in simplicity.

Each sip carries centuries of memory: the monks of Athos tending their stills, the fishermen of Lesvos clinking glasses by the harbour, the farmers of Epirus celebrating the end of harvest, the modern bartender rediscovering old flavours.

In a world that moves ever faster, Greek spirits remind us to pause and reflect. To breathe in the scent of anise, to taste the resin of Chios, to feel the warmth of honeyed raki. To share a table and a laugh. To live, as the Greeks say, μεράκι (meráki)—with heart, with soul, with love for what you do.