The history of distillation began seven to eight centuries ago. The predominant rumors indicate that everything began at a monastery on Mount Athos, trying to exploit nature to the fullest.
So it happened with the vine, its exploitation began with its fruit the grapes, then with its leaves, shoots and its trunk. The varieties are too many, so the flavors, grapes white, black, red. In addition to testing this grape, they tried to get their juice as well, resulting in thousands of wines per area.
Chikudas were remnants of the process of turning the grape into wine. Distillation was the solution, after a month of maturing, the chicory was ready for distillation. Like any recipe, so she left the Holy Mountain had conversions. The distillate spread throughout the Mediterranean, such as Italy, Cyprus, the Middle East, Turkey and other places.
In Greece, the distillate was divided into three forms: tsipouro, ouzo and Cretan tsikoudia or raki. The three different concepts became an extra income for farmers in the period after 1900 to today. The then governments gave licenses to carry out distillation in a controlled manner.
Distillation became a celebration and then tradition, the new generation with respect inherited the license for distillation, recipe and process knowledge. When the competent distillation agency gives permission for traditional distillation, the feast begins with musical instruments and the traditional music of each place.
ByRaki flavor team