Traveling abroad is not only sightseeing or outdoor recreation. It is also an acquaintance with the mentality of the country, its traditions, customs and, of course, cuisine. Moreover, this means not only local culinary dishes, but also liqueurs, liqueurs, liqueurs, wines, etc. So, Greece and the Ouzo drink are inextricably linked in the representation of many gourmets. Greek vodka is distinguished by a special recipe, which gives it its unique properties and unique flavor. We will talk in detail about how the traditional alcohol of the Greeks is made and consumed in today's article.
Greek vodka Ouzo - what is this vodka and how is it different from the usual
Mainly Greece is considered one of the world centers of winemaking, but stronger drinks are also produced here. For example, the Greek vodka Raki, with a strength of 40-50 degrees and infused with grapes. Raki is very famous, because it is an alcoholic national drink in Greece, Turkey, Bulgaria, Serbia and other countries. Such alcohol is made from grapes or other fruit raw materials, and is considered very similar in taste and strength to moonshine.
But the Greek vodka Ouzo (Ouzo) is an alcoholic tincture with a strength of 38 to 50 degrees. It is based on grape raw materials (according to the norms of at least 20% of the composition) and alcohol from the distillation of fruits, vegetables, and grain crops. Spices are of particular importance in the manufacture of this drink: anise, clove buds, star anise, cinnamon, ginger root, rosemary, etc. are added to vodka. This combination of herbs makes Greek Ouzo a pleasant spicy drink, vaguely reminiscent of Italian Sambuca.
The history of the origin of the Greek vodka Ouzo
In general, anise tincture is a drink that has been made in Greece since time immemorial. Even Hippocrates invented a recipe for anise-based wine tincture. By the way, it became very popular in the Roman Empire as well. And only later, with the discovery of the distillation method, strong alcohol with anise appeared.
The first mention specifically of the Ouzo drink in Greece dates back to the times of the Ottoman dictatorship over the country. Actually, this alcohol owes its name to the Turks. Most likely, the word "ouzo" comes from the Turkish "üzüm", which means "grape infusion". It is assumed that the Ottomans brought fruit-based vodka (raki) to Greece, and the Greeks altered it in their own way, adding anise and a whole bunch of herbs to the tincture.
It is worth mentioning that there are three more common versions of the origin of the name. The first is that Ouzo is simply the Greek name for anise. However, if you check this statement with the help of a dictionary, you can easily find out that anise in Greek is "γλυκάνισο" (pronounced as "glikAniso"). Therefore, either there is some mistake here, or this assumption is simply untenable.
The second version tells that the Ouzo recipe was invented by monks from Mount Athos. Supposedly only here it was possible to find the whole bouquet of herbs and insist such a "drink of the Gods". Most likely, this is just a legend, tk. no confirmation of this information was found in historical sources.
But the third hypothesis is more curious. In the 19th century, various goods were produced in Greece specifically for export to Europe. So, from Thessaly in wooden boxes with the inscription USO MASSALIA ( for use in Marseille) silk, wine and the recently invented Ouzo were sent to France. Once a Turkish officer tried a similar box of anise liqueur. The range of flavors made such an impression on the soldier that he exclaimed: "Yes, this Uzo Masalia is the best drink in the world!" The expression stuck, and since then anise vodka is called Ouzo by the Greeks, and nothing else.
Read also: Greek Salad - Recipes, History and Traditions of Mediterranean Cooking
Which of the legends is the most true, everyone determines for himself. But one thing is certain: to date, the Greek Ouzo has earned the title of the most popular alcoholic drink in Greece. And the sonorous name has been patented since 1989: in no other country can Ouzo alcohol be produced.
The traditional recipe for the Greek drink Ouzo is quite simple, so it is made not only in large factories, but also at home. You only need to have a distillation apparatus and ingredients for preparing the tincture. So, the composition of the Greek Ouzo vodka includes:
- distilled ethyl alcohol;
- anise;
- spices;
- water;
- sugar.
At the same time, alcohol must be at least 20% distilled from grapes, therefore it is often said that Greek grape vodka.
The manufacturing process does not require much time and effort. Grape extract is made first, alcohol and a mixture of herbs are added to it. The infusion, diluted with water, is defended for the prescribed period, after which the entire mass is distilled again. The finished product is diluted with water to a strength of 50-40 degrees. Homemade ouzo can be consumed after three days.
As for industrial volumes, each manufacturer has its own exact technology for the production of modern Oyzo vodka. In addition, the proportions and composition of herbs are individual, as well as the period of settling of the drink. Therefore, the taste of the purchased drink depends on the brand. Most of all, the Greeks loved Ouzo such manufacturers as:
- MINI;
- Plomari;
- Zachos;
- Barbayannis Aphrodite;
- Ouzo # 12;
The drink is produced throughout Greece, but from time immemorial it was customary that large factories for the production of Ouzo are located in Kalamata, Lesvos and Ternavos.
In Greece, they honor not only the traditions of making alcohol, but also the etiquette of its use. So, Greek vodka is always served in glass piles with a volume of 50 or 100 ml. Compared to traditional Russian glasses, Greek glasses are narrower and more elongated. And if we talk about how to drink the Greek Ouzo vodka, then there are several options.
Aperitif
Leisurely sipping alcohol, slightly diluted with water, while sitting on the terrace of a cafe while waiting for an ordered dinner is the most common, and one might say primordial, method of using Ouzo.
Dilute vodka with water in a ratio of no more than 1: 1, while Ouzo changes its color from crystal-clear to milky white. This is due to the fact that with the addition of water, an anise oil esters cleavage reaction occurs. For the reaction to proceed correctly, water should be poured into the Ouzo slowly and in a thin stream.
The finished drink is consumed in small sips, slowly passing the liquid over the entire surface of the tongue to the esophagus. The sip itself to a low-drinker may seem scorching at first, but this is just the first reaction of an organism unprepared for alcohol. Then the person feels a pleasant warmth spreading over the body. The tincture awakens appetite and relieves tension, giving a pleasant relaxation.
Alcohol for a snack
Ouzo can be consumed in its pure form, but it is better to use this method during a feast. Seafood, salads, vegetable and cheese cuts, hot dishes and even pastries are served under this tincture. A good snack will weaken the strength of the alcohol, while leaving a feeling of lightness and relaxation.
It is worth noting here that Greek vodka is quite tricky. You can drink a few glasses and not feel drunk at all: thoughts are clear, your tongue does not get tangled, and your hand is firm. But as soon as you try to get to your feet, you will realize that the body is no longer listening at all. Therefore, be prudent and drink alcohol in moderation.
Refreshing drink
Often, Greek Ouzo is served chilled - pieces of ice are added to the stack. But this procedure should be carried out in a strictly verified sequence. First, a portion of Ouzo is poured, then diluted with water, and ice is added last. If you add ice to undiluted vodka, the unique taste of the alcoholic beverage will be compromised.
Tsipuro is another fruit distillate, the brother of brandy, grappa, oruho and palenki, only this time it comes from the shores of Hellas. Legends say that in the XIV century it was brewed by hospitable monks on Mount Athos and treated to all pilgrims, so the world learned about an invigorating drink with a strength of 40-45 degrees.
History
Judging by the historical evidence that has come down to us, until the end of the 20th century, tsipouro was not subject to export, but was distributed only within the nome (region) of manufacture. Free sale of Greek vodka (more precisely, moonshine) began only in 1980, and then - under a license, and industrial production - in 1990, before that the drink could only be found in private farms.
Since 2007, "tsipouro" is a name controlled by origin, so only a distillate made in specific regions of Greece can be called: Macedonia, Thessaly, Epirus, Crete.
Production
Ripe berries of dark grape varieties are pressed with a press. The resulting pulp is left for a couple of days to begin the fermentation (fermentation) process, then the juice is separated from the cake: the first will make young wine, and the second will make the tsipouro drink. According to the new rules, not only skins, seeds and tails of grapes, but also the pulp can be used as raw materials - this makes the taste of the drink richer, but this depends on the manufacturer.
Alambic for distillation of tsipouro The fermented mash is subjected to double distillation in a copper alambik (moonshine still), each time carefully cutting off the tails and heads. Finally, the middle portion - "heart" - is infused in a steel cistern or sent to aging in an oak barrel. In the latter case, the drink turns out to be very similar to grape brandy or cognac.
Every autumn, holidays are thundering all over Greece: wine is prepared in cities and villages, and at the same time tsipouro. Most of the events take place from October to December: it is at this time that Greek moonshine is brewed in all villages.
Aged tsipouro Famous brands
Considering that this drink has recently taken to the industrial rails, it is not surprising that there are very few manufacturers (especially world famous ones). In particular, the Tsantali company, which has been operating for over 100 years, enjoys a good reputation, and the Greeks enjoy drinking the products of local mini-productions on the domestic market.
Greek tsipouro can be "pure" or with spices: cloves, honey, cinnamon, anise.
How to drink tsipouro
For the Greeks, tsipouro is a substitute for coffee and wine. In summer they drink grape vodka cold, in winter - hot or room temperature, sometimes with ice.
Summer use option The drink can be an aperitif, a digestif, the main alcohol at a feast, a “welcome glass” and a glass “on the road”. Tsipuro in this sense is absolutely universal.
Traditionally, it is believed that the best appetizer for grape distillate is spicy or spicy meat, but the Greeks themselves serve it with nuts, and with dried fruits, and with dried vegetables, and even with seafood.
In taverns, tsipouro is served in small karafaki cups; each ordered portion is accompanied by a meze plate with a light snack, and the treat should not be repeated.
Snack Tsikudya, rakomelo and other alternatives
The Greek tsipouro vodka is just one of the variations of the strong drink loved by the Hellenes. Tsikoudia is a very similar distillate, but no herbs are added to it, and it is only made in Crete.
Tsikudya Racomelo is more common in the Greek islands: it is a very spicy drink, most often - with sugar, honey and a whole bunch of fragrances.
Racomelo Ouzo - anise tincture with a mass of herbs and spices, the mass fraction of grape cake in the raw material does not exceed 30%.
Ouzo vodka(Ouzo) is a mixture of distillate from grape pomace and pure ethyl (grain) alcohol with a strength of 40-50 degrees, infused with anise and other aromatic herbs: cloves, almonds, chamomile, spinach, coriander, fennel and others, which after several months of aging distilled again. The drink has a mild balanced taste with pronounced notes of anise and herbs, reminiscent of Italian sambuca.
Each ouzo manufacturer has its own original recipe, technology and set of herbs. Greek legislation obliges to adhere to only two rules: at least 20% of the alcohol base must be wine alcohol (from cake or juice), anise is required in the composition.
Historical reference. Drinks like ouzo (herbal tinctures of wine alcohol) date back to the Byzantine era. They were drunk throughout the Ottoman Empire. In the XIV century, these recipes were popular even among the monks who lived on Mount Athos. According to the legend, it was the monks who first began to add anise to the composition, which in Greece is called the word "ouzo".
Finally, the technology for the production of ouzo was formed in the XIX after Greece gained independence. The centers of the production of anise vodka were the island of Lesvos, the cities of Tirnavos and Kalamata. In 1989, the name "ouzo" became Greek, it can only be used by manufacturers located in the country.
How to drink ouzo vodka
1. In its pure form. In Greece this method is called "Sketo". The optimum serving temperature for ouzo is 18-23 ° C. Anise vodka is poured into 50-100 ml glasses and drunk in small sips, capturing the shades of taste. The drink stimulates the appetite, therefore it is an excellent aperitif.
It is customary for the Greeks to eat ouzo with seafood and light salads, but it also goes well with meat dishes, cheeses, fruits (grapes, citrus fruits, apples), olives, a sweet dessert and strong custard coffee.
2. Diluted with water. Traditional walnut way during a feast. To reduce the strength, ouzo is diluted with cold water. In most cases, a 1: 1 ratio is used. After adding water, the drink quickly becomes cloudy and turns white. Diluted ouzo tastes softer and is easier to drink.
It is not customary to mix ouzo with other drinks, such as juices or alcohol.
3. With ice. To interrupt the pronounced taste of anise, a few ice cubes are added to the ouzo glass. An alternative is to pour in a well chilled beverage. Warming up in the mouth, aniseed vodka changes its taste.
Ouzo cocktails
In Greece, making cocktails with aniseed vodka is considered sacrilege, but in Europe, bartenders have created some good recipes.
1. "Iliad"
- Amaretto liqueur - 60 ml;
- ouzo - 120 ml;
- strawberries - 3 berries;
- ice - 100 grams.
Preparation: fill a glass with ice, chop strawberries in a blender. Pour Amaretto and ouzo into a glass, add strawberry pulp, mix well.
2. "Buzo"
- bourbon (American corn whiskey) - 60 ml;
- ouzo - 30 ml;
- dry red wine - 15 ml.
Preparation: cool all the ingredients well and pour into a tall glass, the order does not matter.
3. "Greek Tiger"
Composition:
- ouzo - 30 ml;
- orange juice - 120 ml.
Preparation: add ouzo and orange juice to a glass with ice, mix well. In some cocktail recipes, orange juice is replaced with lemon juice.
Ouzo recipe
The analogue of aniseed vodka can be created at home. The resulting drink has nothing to do with traditional Greek ouzo, but the taste is somewhat reminiscent of it.
Composition:
- vodka (alcohol diluted to 45 degrees) - 1 liter;
- water - 2 liters;
- anise - 100 grams;
- star anise - 20 grams;
- carnation - 2 buds;
- cardamom - 5 grams.
Technology:
- Add anise, cloves, star anise and cardamom to a jar of alcohol. Close the lid tightly and leave for 14 days in a dark place at room temperature.
- Strain the alcohol through cheesecloth, dilute with water and pour into a distillation cube.
- Put the spices in a hot pot or hang them on cheesecloth in a still.
- Overtake in the traditional way.
- Before use, the ready-made homemade ouzo should be kept for 2-3 days in a dark place.
The Japanese have sake, the Koreans have soju, and Indonesia and Bali have tuak. In Greece, ouzo is a synonym for the folk spirit.
But this very name - "ouzo" came into use quite late, only in the second half of the 19th century.
This exclusively Greek drink owes its birth to traditions rooted in the thousand-year history of the production of spirits, which appeared in Ancient Egypt and Persia.
And the very story of his birth is surrounded by an aura of mystery and mysticism. Let's try to open the veil of secrecy ...
Anise and Arak
Let's start our investigation with one spice, widely known since ancient times - anise.
In fact, under this name are two plants that are completely different from each other, and are common in different parts of the world.
One of them - anise ordinary - is an umbrella herb that grows mainly in the west of Eurasia. In Greek it is called "glycanisos" - sweet anise.
Another is anise star anise, common in East Asia - an evergreen shrub. In Greek it is called - "asteroides anison" - star anise.
But thanks to anethole, an aromatic essential oil contained in both plants in large quantities, the therapeutic and culinary qualities uniting them have long been noticed.
In ancient Egypt, anise was used, along with caraway and marjoram, to mummify the dead.
In ancient China, anise was worshiped as a sacred plant.
In ancient Greece, the "wine of Hippocrates" was known, which came down to the Roman Empire under this name - anise tincture in wine.
It is Hippocrates who can be considered the father of alcoholic beverages infused with anise.
The development and spread of winemaking in the territory of the Ancient World, in addition to the traditional process based on fermentation, also gave rise to a new technology - distillation, that is, the extraction of wine alcohol by distillation.
This technology found particular development in Asian countries, and the product obtained as a result began to be called the same everywhere - "arak", translated from Arabic - "sweat", which directly indicates the distillation process.
The economic prerequisite for its creation was the reuse of wine-making waste - cake, which remains after pressing the grapes. Water and sugar were added to it, and after repeated fermentation, distillation was carried out, and then it was infused for 1-2 months in oak barrels.
In most countries of the East, anise or star anise was added to it during distillation.
In addition to grape raw materials for the production of arak, figs, dates, rice, plums, coconut or palm juice, kumis and other products were used in different countries, so the taste and aroma of drinks under the general name arak can differ significantly in each country where it is produced.
It also differs in strength, which can be from 20 to 70-80%.
Such drinks have their roots in poverty, and in some places they are even called "wine of the poor."
Production is based on the desire to use the waste of winemaking or horticulture as profitable as possible, the value of which is slightly higher than garbage.
Economically weak classes not only participated in the creation of such drinks, but also contributed to their distribution as much as possible.
This also applies to most of the Mediterranean spirits, such as Spanish absinthe, Italian grappa, Cypriot zivania, and Balkan brandy.
From Cancer to Tsikudia and Racomelo
In the Balkan countries: Bulgaria, Serbia, Montenegro, Bosnia, Croatia, Romania, a drink obtained by distilling fermentation products of grapes or fruits is called "raki", in Greece - "raki", in Turkey - "raki", all these names come from Asian "arak".
Contrary to popular belief, crayfish is not a Turkish invention, which then spread to other countries of the Ottoman Empire.
In Islamic Turkey, with its strict Sharia law, only foreigners could produce and consume alcoholic beverages.
These were mainly Orthodox Greeks, who preserved the traditions of winemaking and distillation of alcoholic beverages since the time of the Byzantine Empire.
They were the main producers of crayfish in Turkey, and from them this tradition spread to other countries of the Balkan Peninsula.
In Turkey, this drink became widespread only in the 20th century, thanks to the "father of the Turkish people" - Mustafa Kemal Ataturk, the founder of the modern secular Turkish state.
They say that once having tasted the Greek raki, he exclaimed that this divine drink is capable of making any drinker a real poet. Until the end of his days, Mustafa Kemal was his admirer and did a lot to popularize crayfish in Turkey.
From the Greek crayfish originate and such now known alcoholic drinks as tsipouro and tsikoudia. In 1920, by a special decree of the Greek government, the peasants of Crete, which had just become part of Greece, were allowed the local production of alcoholic beverages by distillation.
The product of the grape pomace used for this is called "tsikoudia" in Crete, from which the name of the local drink originated, although, according to tradition, it is still called "raki". The only difference from traditional raki is that the Cretan tsikoudia raki does not contain anise.
It is produced in small family distilleries using traditional copper stills. In the process of a single distillation, a product is obtained, the strength of which usually does not exceed 30%, and the cost is in the range of 4 € per 0.5 liter.
Thanks to the use for the production of the drink, the waste remaining from the squeeze of high-quality Cretan wines, the quality of tsikoudia can be raised to a fairly high level, despite the fact that it is almost home-made.
On the basis of crayfish, they make in Crete a wonderful and healing tincture on honey - "rakomelo", which is drunk hot and effectively helps with colds. Chilled, it is good as a dessert drink after a pleasant dinner.
Rakomelo costs about 5 € for 0.5 l. Also known in Crete is a drink made from mulberry berries - "murnoraki", which costs 35 € for 0.5 l. In addition to Crete, tsikoudia raki is also produced in the Cyclades.
In other parts of the island and mainland Hellas, another drink that owes its origin to crayfish, "tsipuro", is most widespread.
Tsipuro
The first documentary mention of the production of Greek tsipouro in monasteries was made in 1590, and it existed there much earlier, probably already in the XIV century.
From there, it was further spread across the territory of Western Macedonia, Epirus and Thessaly. Until the last decades of the 20th century, tsipouro production was only domestic and did not exist on an industrial scale. Its wide trade was also prohibited, sale was allowed only in taverns and specialized eateries - "tsipuradiko".
In 1988, a law came into force establishing the rules for the production, taxation, quality control, bottling and trade of such beverages. Since that time, large family businesses have been transformed into industrial ones, which significantly improves both the quality of tsipouro and its compliance with EU standards.
As a result of this law, tsipouro and tsikoudia were recognized as protected Greek product names, and tsipouro of Thessaly, tsipouro of Macedonia, tsipouro Tirnavu and tsikoudia of Crete were protected trademarks.
Traditionally, this drink is produced in two types: without the addition of anise, and with it. In addition to anise, and sometimes instead of it, other spices can be added: fennel, cloves, cinnamon.
In most tsipuradiko eateries in Thessaly and Macedonia, tsipouro is served in small bottles - "karafaki", with a capacity of 100-200 grams.
Each karafaki is supposed to have a "meze" - a portion of a light snack in the form of baked vegetables, seafood, olives, etc.
No matter how many servings of tsipouro you order, so many times they will bring you meze, and each time is different than sometimes the staff of the establishment can be confused when, after the fifth or sixth karafaki, they run out of assortment of snacks, because the Greeks themselves rarely drink more than two servings of the drink ...
The predecessor of the tsipuro - raki played its role in the history of the Greek National Liberation Revolution of 1821. On March 21, 1821, an incident occurred in the city of Patra, when about a hundred Turkish soldiers from the garrison of the neighboring town of Rio, after drinking heavily crayfish in a diner in the central square of Patras, killed the owner of the establishment and burned down his house, as a result of the fire that began, many neighboring houses burned down.
The indignant inhabitants of the city raised an uprising against the Turks, which soon covered the neighboring provinces. March 25, when the Greeks announced the slogan of the uprising "Freedom or Death", is still celebrated as the national holiday of Greek independence.
One of the largest manufacturers of tsipouro in Greece is the Tsandali company, founded in 1890. "Macedonico Tsipuro Tsandali" in a glass bottle with a capacity of 0.5 liters costs 8.40 € in a supermarket.
Ouzo - drink of the Hellenes
"Drops of the Danish King", or breast elixir, is an old recipe for a cough medicine. And in essence - anise infusion. Its taste is familiar from childhood to people of the middle and older generation. And this is the first association that arises among those who first tried the famous Greek drink "ouzo".
Good ouzo contains not only anise, but also star anise, fennel, cardamom, ginger root, cinnamon and coriander. Some people think that tsipuro and ouzo are one and the same, but this is a deep misconception. The manufacturing technology of these drinks is completely different.
If tsipouro is obtained completely during the distillation of grape raw materials, then its content in the composition of ouzo does not exceed 20-30%. A mixture of seeds and aromatic herbs for ouzo is first infused with pure alcohol, then thoroughly distilled in a copper distiller with the obligatory separation of the "head" and "tail" parts. Then, the selected core portion is slowly distilled a second time under continuous control. The resulting alcohol is diluted with soft water so that the alcohol content in the resulting drink is at least 37.5%.
The history of the appearance of ouzo and the very origin of this word is inextricably linked with the small town of Tirnavos, located in the region of Thessaly. Long known for its winemaking traditions and the production of one of the most famous brands of tsipouro, this area was famous for the cultivation of silkworm cocoons for the production of natural silk. The best samples of cocoons were selected for export to France, whose textile products were famous all over the world, and the highest quality raw materials were supplied for them.
The shipping boxes bore the words "USO MASSALIA" in Italian - "to use in Marseille". In the 19th century, this customs term was perceived in trade as a kind of quality mark. One Turkish officer, who was at that time in Tirnavos, tasted a local tsipouro made according to family recipes, exclaimed: "This is USO MASSALIA - the best drink that can be!"
In 1856, the Katsaros family received the first patent in Greece for the production and sale of a new product under the trademark "Distillation like USO Tirnavu" - an allusion to the high quality of their product. Since then, this name has stuck with the drink, and the recipe for its production from the city of Tirnavos quickly spread throughout Greece.
After the country gained independence, many Greeks began to move from Turkey to the territory of Greece, in particular, to Macedonia and the island of Lesbos. They brought with them the Byzantine traditions of viticulture, winemaking and crayfish production.
At the beginning of the 20th century, in many European countries, a ban was introduced on the production and consumption of wormwood vodka - widespread absinthe. Its popularity was especially great among the lower classes of society. In addition to wormwood, famous brands of absinthe also included anise and fennel, which smoothed out the bitterness of wormwood with their aromas.
Fans of the forbidden drink began to look for a replacement for him and quickly found it in anise liqueurs.
In France at this time, Pastis and Pernod Ricard appeared, in Italy - Sambuca. The love for anise tinctures also predetermined the rapidly growing popularity of Greek ouzo.
In the capital of Lesvos, Mytilini, there is a widespread production of ouzo, which quickly gained popularity in Greece itself and in many other countries.
Already in 1930, there were 40 small and 10 large producers of the drink on the island. Such brands of Mytilin ouzo as "Varvayanni", "Mini", "Plomari", "Smirnio", "Samara", "Yannatsi" become the favorite drinks of both the Greeks themselves and the guests of Greece.
The cost of "Varvianni" in a glass bottle 0.7L - 11.90 €, and another popular ouzo "12" - 8.75 €.
As the Greeks say: "Ouzo is all of Greece in one glass." Ouzo is the best thing that can accompany seafood or fish dishes, boiled, stewed, fried or charcoal dishes. Ouzo is one of the main characters in a Greek tavern.
Metaxa
It is probably not without reason that the birthplace of Metaxa cognac, a Greek brandy that is one of the 50 most popular drinks in the world, is the port city of Piraeus.
In this port, the largest in Greece and one of the largest in the Mediterranean, the sea routes of the whole of Europe converged, yes, that of Europe - the whole world.
Many multilingual, with different skin color and eye shape, sailors with their habits and preferences went ashore here every day during the stay of their ships and ships. They were looking for opportunities to forget about their hard work at least for a few hours. And the international Piraeus tried to answer them with all the friendliness and hospitality.
Snack bars and bars were open around the clock, and the idea of creating your own Greek brandy drink, similar to those served in the port establishments of Marseille, Le Havre and Nice, was in the air and only a person was needed who could bring it to life. And such a person was found. This was Spyros Metaxas, from a large family of trading brokers.
The father of the family, Angelis, came from a small rocky, sun-scorched and seemingly unsuitable island of Psara, located near the island of Chios and not far from the Turkish coast.
This small island has a long history. Its inhabitants, not having the opportunity to develop agriculture or animal husbandry, have been engaged in fishing and navigation since ancient times and were considered excellent sailors.
During the Archipelago expedition of Count Alexei Orlov, the islanders actively helped the Russian fleet and on July 7, 1770 participated in the Chesme naval battle, which took place in the immediate vicinity of the island, and in 1821 they were among the first to support the Greek uprising, having converted all their merchant ships into warships ...
For this, the Turks staged a terrible massacre on the island, when out of 20,000 inhabitants, no more than 500 people survived. The survivors dispersed throughout Greece, and the Angelis family ended up in Chalcis.
Probably at the same time he decides to change his surname, and since the family opens a silk business in Chalcis, Angelis is recorded under the surname Metaxas ("metaxios" means silk in Greek). And again, the history of Greek drinks turns out to be associated with silk.
After the death of Angelis, his nine sons were left with a considerable fortune. One of them - Spyros, taking his share of the inheritance, decides to establish his business in Piraeus.
At the end of the 19th century, the economy of independent Greece, based on sea trade, is rapidly developing, and the commercial and monetary life of the country is in full swing in the port of Piraeus. After trying several different activities, Spyros finally buys out a small, declining distillery. Involves two of his brothers in the business, and in 1888 they register their new company and the Metaxa trademark.
On the island of Chios there has long existed a local drink, which was a tincture of the resin of the mastic tree on alcohol with the addition of various aromatic and medicinal herbs, which was called "Mastiha". It is still produced only in Chios, and nowhere else in Greece.
So in the creation of "Metaxa" the ancient winemaking traditions of Chios were taken into account. And Chios wines were considered the most valuable and expensive in the entire Mediterranean back in the days of Ancient Greece and Rome.
Choosing the best ingredients and aromatic herbs, and linking the ancient traditions of winemaking and distillation with the excellent qualities of the Moschato grapes, the brothers created a new Greek cognac that quickly won the gratitude of lovers and connoisseurs all over the world.
Already in 1895 he won a gold medal at an exhibition in Bremen. In 1900, mass shipments began in the United States, where the drink received the epithet "flying brandy".
In 1915, Metaxa won the Grand Prix at an exhibition in San Francisco.
In addition to cognac, the company produced absinthe, chartreuse, benedictine, vermouth, but over time they all faded into the background.
The Metaxa brand has survived two world wars, the German occupation, the difficult post-war years, the Civil War, the junta, but despite all the vicissitudes, it remains one of the most recognizable Greek symbols.
The famous seven-star "Metaxa" in a bottle with a capacity of 0.7 liters in the form of an old amphora now costs about 21.75 €, a five-star - 16 €, a democratic three-star - 13 €, a five-star in a three-liter bottle on a stand and with a tap - 79 €, and a bottle "Metaxa AEN" with a capacity of 0.7 liters from barrel No. 1 - 1410 €.
Alcoholic drinks such as brandy have their own philosophy - those that are drunk on the go, mindlessly, do not exist.
It takes a certain moment and a developed sense of taste. For a true connoisseur, the time for such a drink is after a good meal.
Unlike others, which give quick intoxication, slowness, thoughtfulness, play with aroma are needed here. The highest quality of the product and the aromatic aftertaste that remains in the mouth from the last sip - these are the features for which Metaxa is appreciated by its fans all over the world.
Raki is a symbol of Cretan culture and hospitality: it is used as a symbol of friendship and nobility and is used to create a pleasant atmosphere of communication between people. A glass of crayfish is always used when the inhabitants of Crete greet their guests, wish each other well-being, discuss something in bars, overcome their sorrows and resolve disputes. Visiting a Cretan home without proper drinking is considered rude: the purpose of such drinking is to make human interaction pleasant, and not at all to get drunk or fed up with food.
The process of making a Cretan crayfish is the same as it was centuries ago. The locals cherish this tradition as it is part of the culture and history of the island.
First, the grape cake - this is the skin and seeds of grapes after pressing - are kept for about 40 days in barrels, where fermentation takes place.
Then all this is placed in a special boiler with water. It consists of three main parts: the boiler itself, the lid and the steam outlet pipe. A fire is made under the cauldron. The fire must be closely monitored - it must be neither too strong nor too weak for the cicuda to boil and not burn at the same time.
During cooking, the alcohol evaporates from the squeeze, the steam circulates in the boiler tube. Then it condenses in the outer tube, cools in it, turns into a liquid, and drop by drop flows down into the container for the finished crayfish. The first drops of Cretan crayfish are called "Protorakia", it is very strong. As a rule, high quality crayfish has a strength of 20 degrees. As soon as the contents of the boiler have reached the desired level of readiness, the distillation process ends.
Excessive consumption of crayfish creates intoxication, which sometimes leads to unpleasant situations. The inhabitants of Crete have 10 commandments for drinking this intoxicating drink, or Decalogue of crayfish... You, too, should get to know them before starting the feast.
- The first glass of crayfish brings appetite;
- The second is health;
- The third is joy;
- The fourth is happiness;
- The fifth is admiration;
- The sixth is chatter;
- The seventh is a fight;
- Eighth to the police;
- The ninth is a judge;
- And the tenth is the funeral.
Raki has the status of a royal drink due to its delicious aroma and crystal purity, because it does not contain dyes and industrial alcohols. Cancer invigorates the heart and mind, removes obsessive thoughts, stimulates appetite and aids in the digestion of food. Warm raki or Rakomelo when mixed with honey and a little cinnamon helps keep you warm in winter, while ice cold Cretan raki can be served as a refreshing aperitif or a digestif to end your meal.
