Tsikoudia & Kazanis

After the grapes harvest and wine production, the leftover is used to distill Tsikoudia during the various Kazanis.  After the grapes harvest and wine making, the ‘moesta’, the remains of the grapes have to ferment for 6 weeks, after which  the distillation of tsikoudia can begin. Kazani or tsikoudia distilleries start working around mid October and are active till Christmas. Distilling tsikoudia is anything but technical – it is a social gathering, opportunity to get together and have a celebration.

At the end of every meal in the village taverna’s a tsikoudia is offered together with a sweet or fruit.  And if you have a cold or the flu, warm tsikoudia with honey is a good alternative medicine! 

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