An Aromatic Spirit of Kythira
Fatourada is a traditional spiced liqueur from the island of Kythira, in the Attica prefecture, situated at the crossroads of the Aegean and Ionian seas. Deeply aromatic and warmly spiced, it reflects both the rugged landscape of the island and its layered cultural history — from Venetian influence to local monastic traditions.
The exact origins of Fatourada are difficult to trace, but oral tradition suggests that its recipe evolved during the Venetian rule of Kythira (13th–18th centuries). The Venetians, known for their love of spices and fortified wines, likely influenced the local practice of infusing spirits with exotic aromas.
Basically – Fatourada is made by infusing tsipouro (a grape-based pomace spirit) with Cinnamon sticks, Cloves, Orange and/or mandarin peel, sometimes nutmeg or cardamom for added depth and finally, sugar or honey to balance the sharpness
Recently there has been renewed interest in Fatourada, as part of Greece’s broader movement to revive and celebrate regional artisanal spirits. Local distillers have begun to bottle Fatourada with attractive packaging for export and tourism, and it’s increasingly found in specialty bars and tasting menus.
Fatourada is more than a liqueur; it’s a gateway into the island of Kythira — citrus, ancient spice routes, and local tradition. Whether you sip it on a winter night or after a summer meal by the sea, it offers a distinctly Kytherian experience.
