Spyropoulos Family- Aged tsipouro

Spyropoulos Family utilizes the 4 elements of nature, earth, fire, water and air producing aged tsipouro derived from the Savvatiano variety.

The simple Greek tsipouro of the tradition has passed in recent years in another dimension with the technique of preservation in an oak barrel.

With the use of the barrel, the colorless tsipouro will gradually acquire a honey color that darkens as the residence time increases and its taste characteristics are enriched and acquire complexity to a point that now resembles malt whiskey.

Spyropoulos Family from Aliveri, Evia, has been producing white tsipouro in its contemporary facilities since 1998, while the aging process followed a few years later.

For the production of tsipouro, grapes of the Savvatiano variety are used, which after fermentation their marcs are led to copper stills of continuous operation and multiple distillation providing a crystal clear and safe distillate of quality that has deservedly won over the foreign markets.

After distillation, tsipouro is diluted to 40 degrees and filtered. For dilution, low hardness crystal water is used from the privately owned SETTA spring on Mount Dirfys.

The quantity intended for aging is led to 225 liter oak French and American barrels where it remains there for 24 months while before bottling it passes another 12 months from stainless steel tanks in order to achieve better taste balance as well.

In our glasses the aged tsipouro Spyropoulos Family has an amber color while in the nose we find aromas of overripe and dried fruits such as apricot and fig framed by orange peel, vanilla, cocoa and sweet spices.

Nuts dominate the mouth with hazelnuts and roasted almonds in the foreground while honey raisins and honeycomb come to declare their presence in a refined combination with the aromas of the nose.

The aftertaste is shocking and long unfolding the aromatic richness in continuous alternating measures.

Serve in a glass of grappa with two drops of ice water. Now in the summer we can cool it but not freeze it.

The aged tsipouro optimally accompanies roe, ripe cheeses or pate but also dried fruits, bitter chocolate and nuts. Remarkable combination with chocolate souffle and vanilla ice cream.

It can say the final word by closing a luscious dinner with espresso and fine cigar or enjoy it in a cocktail with the following recipe:

60ml Aged Tsipouro Spyropoulos

15ml Honey Syrup

1 dash Chocolate Bitters

2 dashes Angostura Bitters

Method: Stirring

Garnish: Lemon/lime zest/Cinnamon

Glass: Old Fashioned

– Spyropoulos Family–

And for anyone, wishing to go one step further maximizing pleasure, Spyropoulos Family has at its disposal the p5nte, which, as its name implies, is a tsipouro of five years of aging for a special taste experience.