Greek Spirits and Distillates

 

 

Local liqueurs cannot but be included among the protagonists in Greek gustations or tastes.

Fruits, grains, aromatic herbs, seeds roses, plums, cranberries, mint, mastic, walnuts and many more have formed the basis for the production of the liquer such as Ouzo, Tsipouro, Tentura, Masticha, Koum Kouat, Kitron and a plethora of other alcoholic drinks that tourists can easily come across when traveling within Greece.

 

The most well-known liquers are

 

 

 

 

 

The mastic from Chios
From renowned mastic trees which are traditionally and exclusively produced in Greece, on the island of Chios.
Masticha is consumed as an ice-cold shot, in a goblet with ice and liqueur is traditionally served chilled and as a digestive drink, after each meal

 

 

 

 

 

 

 

 

The Kitron from Naxos
Locally made from the fruit and leaves of the citron tree!

 

 

 

 

 

The kumquat 
Corfu is famous for the golden orange that is virtually the only place in Europe where it’s cultivated.

 

 

 

 

 

The aromatic Tentura
Produced since the 15th century in the Greek port city of Patras and consumed anytime, anywhere: after a good meal, as a digestif, in a bar as a regular drink,