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Ha, the grapes, again! As you may remember, in the beginning of September, until the middle of October yearly, there is the grape harvest. After their ingathering, the grapes are carried from the vineyard and their juice is used for the winemaking process. The solid remains of this process, is called the grape pomace, and can be used for another spirit, called tsipouro. Tsipouro can be produced only in Greece. Raki and Tsikoudia are other names used for the same spirit in different Greek places (like the island of Crete & the North areas of Greece). Zivania is another name that people in Cyprus use for a similar drink. And grappa is, of course, the grape’s pomace distillate for the Italians.
As October comes at its end, local people in Domnista (a large beautiful village in central Greece, located at 1000 m and surrounded by forests, rivers and breathtaking canyons like Panta Vrechei) prepare themselves for a two-days’ ritual, known as “the festival of tsipouro”. Two copper made  pot stills (with the capacity of 130kgs each) are placed in the center of the village’s square.  People gather together with friends and families, having fun, dancing and eating local traditional cuisine, while producing some real delicate and refined tsipouro.
You can’t really appreciate the tradition that Domnista carries for decades if you don’t live this experience at least once in your lifetime. In this video, you can watch the presentation that I made, a few months ago, in a group of kind foreign people, in order to give them a small picture of what happens there every October. And believe me, it was a real challenge for me, to transmit through this small presentation all those unforgettable days and nights that I have lived in Domnista during the last years’ festivals…

Spyros Patsialos
Γνωστός και ως Gin Guru, είναι ο δημιουργός του Υπήρξε bartender από το 2000 ως το 2014 και γράφει για το αλκοόλ από το 2009. Το 2010 κατέλαβε την 6η θέση στον παγκόσμιο διαγωνισμό του G’Vine και από τότε εξειδικεύεται στο Gin. Έχει διατελέσει κριτής σε δεκάδες διαγωνισμούς cocktail στην Ελλάδα, αλλά και στην Ibiza και την Κύπρο. Το 2011 επιλέχθηκε για τη συμμετοχή του στο project του ούζου “πλωμάρι” και το 2014 εκπροσώπησε την Ελλάδα για το Campari Worldwide Negroni Project. Από το 2009 γράφει για το αλκοόλ και τα κοκτέιλ. Άρθρα του έχουν δημοσιευθεί σε free press, στο FINE Drinking Magazine και στο Bars and Coffee Magazine.
Spyros Patsialos

3 Responses to “Tsipouro Festival in Domnista”

  1. […] και μπορείτε να το δείτε σε ανάλυση HD πατώντας εδώ […]

  2. […] displayed on the website and you can see it in High Definition by clicking here […]

  3. […] mescal, ouzo, pastis, pisco, raki, rum, sake, sotol, tequila, tsipouro, vodka, whisky. All these which are lovingly made spirits, sometimes made by […]

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