Tsipouro, Ouzo, and Tsikoudia: What Sets Them Apart in Production, Alcohol Content, and Flavor

Although tsipouro, ouzo, and tsikoudia share many similarities, they are fundamentally different. They all have the same transparency in the glass, a similar burn in the mouth, and pair beautifully with meze. However, tsikoudia is not just ‘Cretan tsipouro,’ nor is ouzo ‘tsipouro with anise.’ The truth lies in the production process. Tsipouro is distilled from pomace, the residue of pressed grapes (skins, seeds, and grape juice). It originates entirely from grape must, making it a pure product of viticulture tied to Greece’s winemaking tradition. When produced from wine rather than pomace, the label reads ‘wine distillate,’ as the raw material is fermented must. In this case, the process is shorter since the wine is already fermented and ready for distillation. Distillation occurs, often twice, for a cleaner and more balanced result. Some versions may include anise, depending on regional traditions or producer preferences. A recent trend includes aged tsipouro, which matures in oak barrels, offering a more complex flavor profile and an amber color reminiscent of brandy. Tsikoudia, or ‘raki,’ is also distilled from pomace but typically undergoes a quicker, single distillation without further refinement. It’s a more traditional and rustic version of tsipouro, with higher alcohol content (often 42-45%) but milder aromatics. It lacks anise, is ‘dry’ and direct, and appeals to those who value authenticity. Ouzo, on the other hand, is the ‘wine of the sea,’ aromatic, Mediterranean, and deeply Greek. Its base is neutral ethyl alcohol, which doesn’t necessarily come from grapes but from grains or molasses. This alcohol is then infused with natural aromatics like anise, fennel, coriander, cinnamon, cardamom, and mastic. The mixture is distilled in traditional copper stills, with only the ‘heart’ of the distillate used. To be labeled ouzo, the product must meet specific criteria: it must be produced exclusively in Greece, contain at least 20% aromatic distillate, use neutral ethyl alcohol of plant origin, have at least 37.5% alcohol, and employ natural essential oils.