Souma

Souma: The Traditional Spirit of the Aegean

Souma is one of Greece’s most beloved traditional spirits, deeply rooted in the culture of the islands and mainland. A colourless, aromatic distillate made primarily from grape marc—the solid remains of grapes after winemaking—it belongs to the same family as tsipouro and Cretan tsikoudia, while maintaining its own distinctive character.

Origins & Regions

Souma is closely associated with the islands of the Aegean, where it has long been a symbol of hospitality. In Rhodes and the Dodecanese, it is the local distillate of choice, traditionally offered in a shot glass to welcome guests. In Karpathos, it is often produced in small quantities, while in Paros and other Cycladic islands, souma accompanies both festive occasions and daily life. In Chios, a unique variation is distilled from figs, giving it a special aroma.

Traditional Varieties

The flavours of souma are often influenced by the local grape varieties used. On certain islands, such as Monemvasia and Mandilaria, grapes lend their distinctive aromas, resulting in a spirit that captures the essence of the Aegean vineyards.

Production

Souma is made through the distillation of grape marc in copper stills. The result is a clear spirit that usually contains 38–45% alcohol, although in some islands, particularly Rhodes and Paros, the alcohol content may exceed 60%. Its production is often tied to the grape harvest season, with the distillation process celebrated as a communal and festive event.

Consumption & Role

Souma is typically served as an apéritif or alongside meze such as seafood, cheeses, cured meats, or traditional nuts and confections. Beyond its role as a drink of companionship and celebration, it is also believed to aid digestion, making it a popular choice after meals.

A Spirit of Hospitality

More than just a drink, souma embodies the spirit of Greek hospitality. Whether offered to visitors in a village home, shared at festivals, or enjoyed in good company, it symbolises joy, generosity, and the deeply rooted traditions of the Aegean.

Distinct yet related to tsipouro and tsikoudia, souma continues to charm locals and visitors alike, carrying forward the flavours, aromas, and cultural heritage of the islands.