This blog post was updated on September 12, 2024.
When you visit Greece, you can expect to see copious amounts of high-quality wine wherever you go. With ancient vines and a history that stretches back millennia, it’s no surprise that Greece is one of the world’s oldest wine producers. But while Greek wine is a staple, the country’s spirits deserve your attention too —especially those from its islands.
Greece’s spirits carry their own deep-rooted traditions, each tied to specific regions and cultural practices. These drinks offer a sensory snapshot of the islands from which they originate. From the anise-flavored warmth of ouzo to the spiced aromas of tentura, these spirits invite you to experience Greece’s history, not just in taste but through the traditions that accompany them.
So, raise your glass as we sip our way through Greece, exploring the island spirits that pack a punch of history, flavor, and tradition in every drop!
Ouzo
Ouzo is Greece’s most popular spirit, deeply intertwined with the country’s cultural identity. Made from the remnants of pressed grapes and flavored with anise, ouzo has a distinct licorice taste. Its production is a tradition passed down through generations, with techniques rooted in Greek history. Due to its strong flavor and alcohol content, ouzo is often diluted with water, which transforms its color from clear to milky white. It’s traditionally enjoyed with meze—small plates of olives, sardines, feta, and other savory tidbits—that complement its bold flavor.
To fully appreciate ouzo, a trip to Lesvos in the Northeastern Aegean is a must, especially to the town of Plomari, the heart of ouzo production. This region is home to renowned brands like Barbagianni and Arvanitis. The Barbagianni Ouzo Museum in Plomari offers visitors a chance to explore over 150 years of tradition, learning about the distillation process and sampling different varieties. For an unforgettable experience, visit during the annual Ouzo Festival, where music, dancing, and plenty of ouzo bring locals and visitors together to celebrate this iconic spirit.
Kitron
When you’re on Naxos, kitron is a must-try, and the best spot to experience it is in the quaint village of Halki. Kitron is made from the leaves of the citron tree, giving it a lemony flavor that’s hard to resist. From October to February, locals gather the citron leaves, boil them with alcohol and sugar, and turn them into this delicious drink. It comes in three strengths: green for the mildest, yellow for the strongest, and white somewhere in between. You can easily find it at restaurants and tavernas, often served as a refreshing after-dinner drink.
For an even deeper dive into the world of kitron, head over to the Vallindras Kitron Distillery in Halki. Open since 1896, this family-run distillery lets you peek behind the curtain of the traditional production process. You’ll get to see the old machinery, learn about how kitron was once used as medicine, and taste a few varieties. While you’re there, take in Halki’s beautiful architecture and laid-back vibe—it’s a slice of Naxos you won’t want to miss.
Tsikoudia
Tsikoudia, sometimes called raki, is Crete’s fiery wake-up call in a glass. This clear grape spirit is made from the leftover grape skins after pressing for wine, which gives it a bold, raw flavor. The taste and strength can vary depending on the village, but one thing’s for sure: it packs a punch. You’ll find it all over Crete, especially in the mountain villages, but even in cities like Heraklio and Chania, it’s common to drink tsikoudia at the end of a meal.
Don’t be surprised if locals offer you a glass of tsikoudia when you walk into a shop or restaurant. It’s often served neat, in small glasses, and enjoyed slowly. Tsikoudia is usually made in the fall, after the grape harvest, during a celebration known as kazani, when the community comes together to distill the spirit. If you’re lucky enough to visit Crete during this time, it’s an experience not to be missed. For an authentic taste, look for family-run tavernas that serve homemade batches of tsikoudia with local appetizers like olives, cheese, and smoked meats.
Tsipouro
Tsipouro is Greece’s answer to a warm welcome, a grape-distilled spirit traditionally offered when you arrive at a home or taverna. Originating from the monasteries of Mount Athos centuries ago, this drink is typically made from simple grapes but can be flavored with anise for a subtle licorice twist. Once restricted in its sale due to government regulations aimed at controlling homemade distillation, tsipouro has since become a beloved spirit found all over Greece. Whether enjoyed neat or slightly chilled, tsipouro pairs beautifully with cured meats, cheeses, and seafood.
If you’re eager to try tsipouro, visit Volos, known for its tsipouradika—traditional taverns or small eateries—where tsipouro is served alongside local dishes. Tyrnavos in Thessaly is famous for its anise-flavored varieties. In Epirus, especially in Metsovo, you’ll find strong, traditional versions of the drink, typically paired with local meats and cheeses. On Crete, tsikoudia—essentially the same drink—awaits in the mountain villages or cities like Heraklion and Chania, where it’s often served after a meal. Wherever you are in Greece, tsipouro offers a true taste of local hospitality.
Metaxa
Often compared to brandy, Metaxa comes in 3, 5, 7, or 12-star versions. The numbers represent the years that particular Metaxa has spent aging, but more stars also represent a richer and smoother flavor. It starts as wine brandy, which goes through double distillation before blending with Muscat wine and a secret mix of botanicals. The mixture is then aged in oak barrels. Best enjoyed neat or over ice, Metaxa offers a smooth, sweet taste with notes of vanilla, honey, and dried fruit.
You can find Metaxa in restaurants and bars all over Greece, from casual tavernas to upscale venues. In Athens, head to cocktail bars in Kolonaki or Plaka to enjoy Metaxa neat or in a creative cocktail like the Metaxa Sour. On the islands, you’ll find it in stylish beach bars, especially in Santorini or Mykonos, where you can sip it while taking in the ocean views. Visit the Metaxa Distillery in Kifissia, near Athens, where you can tour the facility and sample different varieties. Metaxa makes for a perfect nightcap or a delightful pairing with traditional Greek desserts.
Raki
On the island of Crete, raki is the go-to drink for celebrations, gatherings, and welcoming guests. It’s similar to tsipouro, but it has its own distinct flavor and punch. Whether you’re at a family event, a local taverna, or exploring a village in Greece, raki is ever-present. It’s commonly offered as a welcoming drink or a final toast.
Made in the fall after the grape harvest, raki is distilled from leftover grape skins and press residue. It’s traditionally served with earthy foods like grilled meats, seafood, and fresh produce like olives and tomatoes. Locals also believe in its digestive benefits, which is why it’s popular after a big meal. You’ll find raki across Crete, especially in cities like Heraklion and Chania, as well as in small mountain villages where homemade batches are often served. For an authentic experience, visit during the fall kazani season, when communities gather to distill fresh raki and share the season’s first sips.
You May Also Enjoy: Vineyards & Vistas: An Experiential Wine Journey Through Greece
Tentura
When you’re in Greece, you’ve got to try tentura. This rich, flavorful liqueur is made from a blend of cinnamon, nutmeg, clove, and citrus, giving it a warm and spicy kick. Tentura has been around for centuries, and its name comes from the Latin word tinctura, which refers to its deep color and sharp taste. This drink is a true Greek classic, made using local spices, wines, and fruits.
Tentura is often served chilled in a shot glass as an after-dinner digestif, but it’s also great mixed into cocktails or paired with sweet desserts, dried fruits, or nuts. If you’re in Greece, head to Patras—tentura’s hometown—where you’ll find it in almost every bar and restaurant. This liqueur pairs perfectly with local pastries like baklava or galaktoboureko. Whether you’re sipping it neat or in a cocktail, tentura adds a warm, spiced flavor to your Greek adventure.
FAQs:
Q: Can I visit distilleries to see how these spirits are made?
A: Yes, several distilleries in Greece offer tours. For example, the Vallindras Kitron Distillery in Naxos and the Barbagianni Ouzo Museum in Lesvos are open for visits. Always check their hours or book an appointment in advance.
Q: Can I buy these spirits as souvenirs?
A: Yes, most of these spirits, including ouzo, tsipouro, metaxa, and tentura, can be found in local shops or duty-free stores. Be mindful of airline regulations regarding liquid transport if flying.
Q: Are these spirits available outside Greece?
A: Some Greek spirits, such as ouzo and metaxa, are widely available internationally. However, rarer spirits like tentura or kitron might only be found in specialty liquor stores or through online retailers.
Q: Can I bring these spirits back home with me?
A: Most countries allow you to bring small quantities of alcohol for personal use. Check your home country’s customs regulations to comply with their limits on importing alcohol.
Q: Is tentura only popular in Patras, or can I find it throughout Greece?
A: While tentura originates from Patras and is most famous there, you can find it in bars, restaurants, and liquor stores across Greece. However, Patras remains the best place to experience the most authentic and traditional versions of this liqueur.
Did we leave any of your favorite Greek spirits off our list? Let us know in the comments section below!
Leave a Comment