Tsikoudia
Tsikoudia ( Greek τσικουδιά ), also known as Rakí ( Greek ρακή / ρακί ), is the Cretan variant of the pomace brand known in the rest of Greece as Tsipouro and is considered to be slightly stronger than this. Rakí is distilled from the remains of the mash during winemaking, is clear and contains between 30 and 40 percent alcohol by volume .
In autumn, after the grape harvest and pressing, rakí is distilled in copper kettles from pomace - the press residues of the grapes. To prevent the mash from burning, the bottom of the kettle is often covered with olive wood branches. The commercial distillers work almost around the clock at this time of year to process the large amount of pomace attached.
In contrast to the Turkish rakı , the Cretan rakí does not contain anise and also differs from it in the basic ingredients.
Rakí is drunk undiluted, it is the inevitable drink in Crete that is offered with every welcome, every farewell and after dinner. It is often branded black and sold under the counter in misappropriated water bottles or canisters without a label. Quality and taste can vary a lot, being able to offer or being offered a good rakí is an honor. In terms of taste, good tsikoudia can best be compared with Italian grappa . Due to licensing restrictions on the part of the state, there are relatively few family businesses on Crete that are legally allowed to distill rakí.
There are several special variants of the Tsikoudia, such as: B. the Mournorakí (μουρνορακή), which comes from western Crete and is distilled from mulberries, and the rakomelo ( Greek ρακόμελο , from Rakí ( Greek ρακή ) + Meli ( Greek μέλι ) (honey)), which is made with honey and some spices ( Cinnamon , cardamom ) and drunk warm (especially in winter).