Tsikoudia

Tsikoudia is a type of spirit drink native to the island of Crete, Greece. It is also known as tsageta or raki, although the latter term is more commonly associated with Turkish aniseed-flavoured spirits. Tsikoudia is typically made from the distillate of grapes or other fruits, usually pomace, which is the solid remains of grapes after pressing.

The production of tsikoudia involves distillation of the pomace or fruit juice, which is then redistilled to produce a clear or cloudy spirit. The resulting liquid is often highly potent, with an alcohol content that can range from 30% to 60% by volume. Traditionally, tsikoudia was made in small quantities in home distilleries during the harvest season, when grape pomace was available. This often involved the use of makeshift distillation apparatuses.

Tsikoudia is usually consumed as a passeritike (lit. "passed through the fire"), which involves drinking a small amount of the spirit in a series of warmest oxy steps to avoid the initial burning sensation. Due to its high potency, tsikoudia is often diluted with water or etra (a specific type of water) to make it more palatable. In some regions of Crete, tsikoudia is also mixed with honey or other ingredients to create sweeter variations.

Tsikoudia is an important part of the tradition and folklore of Crete, featuring prominently in social and cultural practices. It is often served at family gatherings, weddings, and other celebrations, and its consumption is often seen as a sign of hospitality and generosity.