Crete’s Rare Distillate Rooted in Myth and Tradition

Mournoraki is one of Crete’s lesser known but culturally rich spirits, crafted from mulberries rather than the more commonly used grapes in tsikoudia. Though not widely commercialized, this drink holds a special place in local memory and ritual. According to legend, Cretan monks were the first to distill mournoraki after discovering the sweet potency of ripe mulberries (mournia) growing near their monasteries. Over time, the spirit became associated with healing, clarity, and even divine inspiration.

In many Cretan villages, mournoraki has been shared during weddings, harvest celebrations, and intimate gatherings. It was often considered a protective drink, used in blessings or toasts to honor guests and seasonal transitions.

Production begins in late summer, when black or white mulberries are handpicked and left to ferment naturally in clay or wooden vats. After fermentation, the mash is slowly distilled in small copper stills (kazania), often passed down through generations. Some producers add mulberry leaves or flowers to enhance its fragrance, yielding a smooth, subtly fruity spirit with earthy undertones.

Mournoraki is rarely bottled commercially and is most often found in homes or local festivals. Served in small glasses and sipped slowly, it embodies the essence of Cretan hospitality—a connection to land, memory, and the rhythm of the seasons.