A Journey Through Its Rich History and Craftsmanship

Tsikoudia, also known as raki, is a traditional Cretan spirit that holds a significant place in the island’s culture and social life. This potent drink is distilled from the residue of grapes after winemaking, making it a product of resourcefulness and sustainability. The history of tsikoudia dates back centuries, with roots in the ancient practice of distillation, which was brought to Crete by the Venetians.

The production of tsikoudia involves several steps. After the grape harvest, the leftover pomace—skins, seeds, and stems—is collected and fermented. The fermented mixture is then distilled in traditional copper stills, where the alcohol is extracted. The resulting spirit is typically clear and has a high alcohol content, ranging from 40% to 50%.

Tsikoudia is often enjoyed as an aperitif or digestif, served in small glasses and accompanied by meze, such as olives, cheese, and cured meats. It is customary to toast with tsikoudia, emphasizing friendship and hospitality.

In recent years, tsikoudia has gained popularity beyond Crete, with artisanal producers crafting unique variations that highlight the island’s diverse grape varieties. This spirit not only embodies the Cretan way of life but also serves as a testament to the island’s rich agricultural heritage and the importance of community gatherings.