Quote: Originally posted by armesy on 17 April 2006
Is Tsipouro the clear stuff that burns all the way down? If so we had some shots of it last year, as Alison said, I seem to recall it had a cinnamon taste (before it burnt the taste buds from your tongue!!) and is not to be taken lightly, or too frequently! as i learnt the hard way!! Although it may have been the mixture of drinks during that night that accelerated the wobbly legs, I think these shots put the finishing touches to it, if you know what I mean!!
I set up camp on a sunbed on Roda beach the next day, wouldn't (or couldn't ) move, I also fortook alcohol for the following two days, Spiros was dead worried when I kept ordering orange juices, he thought I was poorly!
Hi Dean.. Roll on the end of the week I'll tell you if thats the stuff..How many shots before I know thats the drink.
Message posted by Sailor on 17 April 2006 at 6:53pm - IP Logged
Trace, that is a task for me over the next few days whilst you are away, is to try and find a "Swoon" emicon for you.. I am only teasing, .
Dean, wow, took a bit too much mate. I think there was a suttle hint of cinnamon, but one had to be quick to taste it, as, as you said, the taste buds were roasted. It certainly made Bruce wobble a bit in Weymouth last weekend, .
Yeia mas, Chris.
Message posted by BruceAndMaria (Born again CTG member) on 17 April 2006 at 7:01pm - IP Logged
Since you are talking about Tsipouro, here his brief history...just to have the pleasure of knowing it...
The first production of Tsipouro was the work of some monks. This happened in the 14th century on Mount Athos in Macedonia, Greece. Then, this idea of using the must-residue of the winepress in order to produce a spirit, passed to viticulturists in poorer regions of the whole country, which already used the distillation process for other purposes. Thus, Tsipouro was born. Depending on the time of year, Tsipouro was used either as refreshment or as a hot beverage, and depending on the time of day, it replaced the drinking of coffee or wine. Tsipouro and Tsikoudia, as with all alcoholic beverages in Greece, always seemed to coincide with various social gatherings, as their consumption had a festive and symposium-like quality. Today, Tsipouro has been acknowledged and appreciated by consumers and is recommended by wine drinkers from all over the world.
Hope you enjoyed it...
Message posted by Deep Blue on 17 April 2006 at 7:54pm - IP Logged
Tsipouro is a genuine Greek product. It is not produced in any other part of the world except Greece. Tsipouro is a strong distilled spirit containing approximately 36% alcohol per volume and is produced from the must-residue of the winepress. The distillation process lasts for about three hours, during which the product is tasted for its alcohol content, and controlled by increasing or decreasing the heat. Finally, the distillation stops just when the acquired Tsipouro has the desired taste. The name Tsipouro is used throughout the country, except for Crete, where the same spirit with a stronger flavor is known as "Tsikoudia". In some areas of Greece, the Oriental name "Raki" is also used. The best Tsipouro is produced in Thessaly, Epirus, Macedonia and on the island of Crete (Tsikoudia).
Message posted by Trace (Profile Location Assistant) on 17 April 2006 at 7:58pm - IP Logged
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