The three Greek spirits that bring us back to the magic of drinking local and change our minds about classic tsipouro, the forgotten souma and the up and coming gins.
The Greek distillates are on a remarkable high and are carrying out serious, quality rebranding that gives them a first-class ticket to the global spirits market. This is our main conclusion after the tastings at the unique exhibition of Greek drinks held at the Stavros Niarchos Foundation.
The ouzos of the new era flirt with more Art Deco packaging, tsipouros refine their aromatic character by betting more on the virtues of the varieties and the nuances of wood, local gins find their character and flavor markers, mastiha offerings multiply in quality and soumas make their organized appearance.
An excellent collection that goes hand in hand with the steady surge of the domestic bartending scene and the undeniably high level of Greek mixology, as well as the improved and more educated palate of spirits lovers. Among them, we singled out three with the advantage of surprise. They are new, we had not tried them before and they surprised us very pleasantly.
Loco Docko, the tsipouro from Karditsa
With Christos Vavatsis one of the three creators (Dimitris Vavatsis maestro in spirits sales and Stavros Stavrakis labeling expert) of the premium tsipouro from Karditsa we were classmates at the School of Oenology and Beverage Technology. Christos one of the most pleasant and sociable in the class (truly loco, hee hee ) grew up around distilling and indeed alongside one of the country’s most important distillers, Anestis Babatzimopoulos.
The ouzo-and-tsipouro legend Babatzim was Christos’s uncle and passed on to him all the knowledge, experience and love. In Loco Docko this experience is evident it is a soft and perfectly balanced tsipouro. The union of native varieties Assyrtiko, Malagousia and Agiorgitiko has succeeded to the utmost. The nose is complex with fresh aromas of citrus and herbs and hints of white flowers. The palate is oily, pleasant, velvety with a long finish.
Rumours, the gin from Crete
With such an up level character its fame was bound to spread quickly. The gin of the Zografakis family confirms once again that we Greeks can craft amazing drinks starring juniper and look their counterparts from London and the rest of the world straight in the eye. Rumours creates a new school as it uses seawater for distillation and the extraction of 13 carefully selected herbs and spices.
Its nose is explosive and original. Every time it comes close new aromas emerge, with key ones being juniper, milk thistle, thyme, oregano, rosemary and black cumin. The palate is equally generous and full bodied ideal to drink on its own but also to enjoy with tonic or in an alternative negroni.
Chiotissa, souma from Chios
In the traditional way, the finest figs of Chios are hand-picked and, after being left in the embrace of the Mediterranean sun to dry, are distilled in tiny miniature copper alembics. The white traditional distillate is fragrant with fresh almonds, dried tomato and fig, carob and cardamom.
The palate is very distinctive, different, earthy with a notable balance between sweet and dry. Beyond the alluring organoleptic character, the bottle also steals the show, inspired by the women of Chios.
Thus we can admire its curves and its original cork, which depicts the hats worn by the noble young women of Chios. Ideally you can drink it on its own with good ice or mix it with easy ingredients. For example, something quick and very very tasty is Chiotissa with soda.
Source: Reader.gr
