Tsipouro has been a traditional drink of the Greek countryside. For centuries, it was the secondary product of viticulture and domestic wine production. It was what we might call the "poor cousin" of wine and it was always related to the life of the middle-class Greek. Tsipouro was present in everyday moments of rural people, in joy and sorrow, as it became a hallmark of Greek hospitality.
85% Muscat of Hamburg, 15% Roditis and 5% other grape carieties. The distillation of the grape pomace is a continuous process and takes place in small copper pots and fractional columns. It is distilled 9 times at a which point the heads are separated and the heart is aged in French and American oak casks for at least 5 years, but no more than 12 of which are a mix of new, and used red wine barrels. After aging they are blended and diluted to 41% ABV, and bottled aged for 6-12 months before being released.
It possesses intense aromas of dried fruits such as raisins, prunes, and bergamot peels followed by spicy aromas of vanilla, chocolate and nutmeg combined with a robust yet supple body, with a smooth finish and fine aromatic aftertaste.
Please call Pacific Edge for more information about this brand: 480-718-9299