Once you find yourself in the homeland of European winemaking, you should definitely try the famous Greek cognacs and brandies. Connoisseurs of strong alcoholic drinks will immediately distinguish these brands from products from other countries by their unique taste and aroma.
Metaxa
Metaxa has a rich history. Alcohol with this name was created by Spyros Metaxas in 1888 and today is perhaps the main one. It is impossible to make it in another area: the exact recipe is more secret than strategic military developments.
Since the end of the 19th century, Greek Metaxa cognac was supplied to many royal courts in Europe: Serbia, Bulgaria and other countries. Before the revolution of 1917, the company was the official supplier of the Russian Imperial Court - in memory of this, a medal from the Russian Tsar is still kept at the Metaxa headquarters.
In Greece, Metaxa is called cognac, although according to the international classification of alcohol it is brandy. Production begins with a mixture of various grape distillates, which, after aging in French oak barrels, are mixed with Muscat wine. The next step is to add secret herbal ingredients (the only known one is rose petals).
Under the general name “Metaxa” hides a varied assortment of drinks, each of which has a special taste and strength and differs in the number of stars. Depending on the aging period of Greek Metaxa cognac, the price of a bottle can increase tenfold. The main varieties include:
- “Metaxa” 3* (38%, with notes of raisins and , aged for at least 3 years, price about 13 € per 0.7 l);
- “Metaxa” 5* (38-40%, flavors of honey, fruit and roses, price starts from 16 €);
- “Metaxa” 7* (40%, pleasant vanilla aftertaste with notes of dried fruit and oak, juicy golden color, cost around 20-26 €);
- “Metaxa” 12* (40%, amber color, rich aroma of oak, vanilla, dried fruit and tobacco, price approximately 35-40 €);
- Metaxa AEN is an elite brandy with an aging period of up to 80 years. The taste contains shades of herbs, almonds, spices, and nuts. The aroma is of dried fruits and wild honey. The drink is truly precious; its price in specialized stores in Greece reaches up to 1,500 €.
Atticus
The second most popular after Metaxa is the Greek cognac Atticus, which has won several gold medals at international exhibitions. Experts value it for its light berry-fruit and floral notes and long herbal aftertaste, which is why they even compare the alcohol to herbal tinctures. It is recommended to enjoy cognac slowly and after that do not smoke or eat foods with a strong taste.
In Greece, the recipe for Atticus is kept secret. For example, we only know that already fermented grapes are taken to make distillates. The aging period of Greek cognac is 5 years, the strength is 38%. Alcohol is sold in glass bottles (0.7 l or 1 l) and packages (2 l).
All inscriptions on the label are made only in Greek. If you see words in other languages, it is possible that this is a fake. True, counterfeiting Atticus is a thankless task: the taste is too recognizable. And the price of this cognac in Greece is available to almost everyone without exception - it costs about 4 €.
Pantheon
The Greeks created many original alcoholic drinks. There are Greek cognacs, the names of which are well-known, but there are also very tasty, but less known. The latter also includes the “younger brother” of “Metaxa” - “Pantheon”. In terms of their composition: wine distillate, water, muscat wine and honey - these drinks are very close.
"Pantheon" has a strength of 38%. Its aging period is 7 years. Those who try it for the first time will certainly note the softness, hints of fruit and vanilla, and a long aftertaste, more characteristic of. This unusual combination is liked by many cognac lovers from Greece.
Pantheon is produced on the island of Lesvos, the main volume of production is exported. The same company, called Plomari Ouzo Distillery Isidoros Arvanitis, produces the famous Greek alcohol - ouzo. The average price of brandy is 15 € per bottle.
Anessia
The name of the Greek cognac Anessia is little known outside the country. But real connoisseurs know and love this strong alcohol (40%). As a rule, it can certainly be seen among collectors of elite brandies and cognacs.
The name Anessia in Greece is considered synonymous with fidelity to tradition and quality. Cognac is characterized by a pleasant herbal aroma and soft caramel taste with hints of peach, apricot and raisins, which is why the alcohol is sometimes called “candy” - it is equally popular with both men and women. The aftertaste is filled with light tones of oak and almond. Cognac is produced in the city of Komotini. Bottle price – about 8 €.
Botrys
Some lovers of strong alcohol prefer a Greek brandy called Botrys (40%). The drink has an original taste of oak and spices. For a price of 10 € you can buy a 0.7 liter bottle. But it’s worth keeping in mind: the longer the brandy is aged (it can be 20 or 40 years old), the more expensive the drink will be.
Botrys is bottled in exclusive embossed bottles. The label with the name is discreet, but looks stylish. Brandy is good both in pure form and in cocktails. It is advisable not to cool the bottle before serving, as the cold will prevent the bouquet from fully opening.
Everyone has different tastes, and it is impossible to decide by the description and name which cognac you will like more than others. To find the most delicious brandy in Greece, it is better to go to a tasting or look into a specialty store.
Do not try Greek cognacs on an empty stomach or in a hurry. Sit at the table, take a glass, enjoy the aroma and color of the drink, and then try it. Wait until the first sensation passes, and then enjoy new shades of unique taste.
Greece is one of the first countries where people began to consciously produce alcoholic beverages. Alcohol has always been present in overripe berries and fruits. The ancient Greeks learned to cultivate grapes to produce wine.
Wine and grapes were under the protection of the god Dionysus. He was often depicted during a heavy libation, surrounded by satyrs and nymphs.
Metaxa - the most famous Greek brandy
The most famous Greek alcoholic drink. Metaxa is famous all over the world, but is produced only in Greece. Its recipe is very complex and secret, so buying a bottle of the original drink outside Greece can be risky and expensive.
The financial benefits are obvious. 7-year-old metaxa in Greece sells for 16-20 euros per 0.7 liter bottle. In Moscow you are unlikely to be able to buy it for less than 30 euros.
Metaxa is often called cognac. However, we like to call any brandy cognac. Citizens of the USSR were not very spoiled by imported alcoholic drinks, and such a tradition took root in our language.
Metaxa belongs to the class of brandy, by the way, like cognac itself. Cognacs are simply called varieties of brandy produced in France in the Cognac province.
The history of metaxa began with fish, no matter how paradoxical it may sound. Greek Spyros Metaxas was born into a family of fishermen, and his parents dreamed of him continuing the family business. But Spiros did not connect his future with fish and moved to the city, where he founded a company producing spirits.
He experimented a lot with different ingredients. Even cocoa and mastic came into his field of vision. He tried mixing different drinks, including vermouths, absinthe, wines and liqueurs. As a result of his searches, he received the recipe for a drink that is now called “metaxa”. This event is believed to have occurred in 1888.
The drink became popular in Greece, and later in other countries. They began to purchase it especially actively for import to the USA, where at that time there was another economic boom.
Spyros was assisted by his brothers Elias and George. The Metaxa production company is still a “family” company, which has made it possible to keep the secret of the drink’s recipe.
It is known for sure that the drink is a mixture of grape wine from three varieties of grapes and brandy made from grapes and black currants. Herbs are added to the mixture, exactly which ones are unknown, but there is information that rose petals are definitely used.
The drink is infused in special barrels, which the company buys in Italy. You can see them in the photo on the right. Depending on the exposure time, metaxa receives its “stars”.
Metaxa 3 stars is considered the lowest quality. Many Greeks say that this drink is only suitable for culinary purposes.
Metaxa 5 and 7 stars has excellent taste and this is the option we recommend for purchase during a trip to Greece.
Metaxa 12 stars already belongs to elite types of alcohol. Of course, it’s worth trying this drink, but the prices are already high.
Japan is famous for its sake, Mexico for tequila, Russia for vodka, but what about traditional alcohol in Greece? Today I’ll tell you about the must-try alcoholic drinks in Greece. Walk - just walk).
Ouzo
The most famous Greek alcoholic drink is, of course, ouzo.
Ouzo is made by distilling ethyl alcohol, anise, and other aromatic herbs and spices (eg, nutmeg, cloves, cinnamon). Depending on the manufacturer, the alcohol content of ouzo ranges from 20 to 40 percent.
Unfortunately, the mere smell of anise makes me sick: be it just anise flowers, alcohol, or any other products that contain this plant.
Therefore, I can only watch with envy the Greeks “playing chemists” with their ouzo. The fact is that when water and ice are added to ouzo, its color changes before your eyes. In a couple of seconds, the crystal clear drink turns cloudy white. At such moments, I always remember school chemistry lessons: drop something like that into a test tube and see what happens. The main thing is that it doesn’t explode.)
Most often, Greeks drink chemicals in the summer, sitting in a tavern on the seashore. As a rule, ouzo is consumed together with fish snacks: octopus, anchovies, sardines. They drink ouzo from narrow, tall glasses.
You can buy ouzo in any Greek supermarket: you will notice a specific bottle with a long thin neck from afar. The cost of a small bottle of ouzo is about 3 euros. The most popular ouzo brands in Greece are Mini ouzo Μυτιλήνης
Tsipuro and crayfish
Tsipouro and raki are the “heavy artillery” among Greek national alcoholic drinks. The drinks are very strong (37-47% alcohol), reminiscent of our moonshine in taste. Tsipuro and crayfish are similar both in taste and in the method of preparation. It is believed that the main difference between these two alcoholic drinks is the presence or absence of anise in the composition: tsipuro may contain anise, but raki may not. Traditionally, raki and tsipouro were produced on the island of Crete, and until the mid-20th century its production was illegal.
Tsipuro is served chilled in a small decanter with a narrow high neck - “karafaki”. Then the tsipuro is poured into small glasses and drunk in one gulp.
According to my observations, tsipouro is in great demand among the older generation of Greeks, while young people rarely and reluctantly order it. Although, there is an opinion that in the villages of Crete, people of all age groups still drink it almost around the clock.
The cost of a small bottle of tsipuro is about 3-4 euros.
Rakomelo
Greek rakomelo consists of two main ingredients: raki and honey. Sometimes cinnamon and cloves are also added to the drink. Rakomelo is most popular among the Greeks in winter, as it is served hot. Of course, rakomelo can also be consumed cold, but then it is “somehow different” and is much inferior in taste to hot rakomelo. It is believed that rakomelo is very useful for colds.
Rakomelo is popular among young people and women, as honey neutralizes the bitterness of raki and makes the drink sweet.
In any supermarket you will find ready-made rakomelo, but I would not recommend purchasing it. It’s better to buy crayfish and good honey and brew the drink yourself: the whole procedure will take you no more than 5-10 minutes, and the difference in taste will be enormous.
To prepare rakomelo, you will need to pour the raki into the cuvette and heat it slightly over low heat. Then add a few spoons of honey and mix everything well. When you see that the drink is ready to boil, remove the Turk from the heat without bringing the rakomelo to a boil. The rakomelo is ready! Like crayfish, rakomelo is served in “karafaki” with small glasses. Since the drink is served hot, it is recommended to wrap a paper napkin around the neck of the carafe. This way you will protect your hands from getting burned. Rakomelo is prepared in small quantities so that you can drink the drink before it gets cold.
Metaxa
The first plant of the Greek company Metaxa was built in 1888. Since then, the company has firmly established itself in the global market for the production of alcoholic beverages; Metaxa cognac is known far beyond the borders of Greece. Cognac was supplied to the table of the royal courts of Russia, Greece, Bulgaria, Germany, and Serbia. Oddly enough, today Metaxa cognac is not very popular among the Greeks; it is ordered very rarely and most often in winter. The word “cognac” is not on the label, instead it is written “original Greek alcoholic drink”. The thing is that after the Second World War, only alcohol producers from the French region of Cognac have the right to use the word “cognac”.
The Metax recipe is still kept a closely guarded secret. What is known for certain is that in the production of Metax, three varieties of grapes and mature wine are used, which are placed in French oak barrels and aged in them for at least three years. Each star on Metaxa packaging corresponds to a year of aging.
A small bottle of Metaxa cognac with three stars costs about 13 euros.
Mastiha
Greek liqueur with the addition of mastic from the island of Chios. Mastic is a resin obtained from an evergreen shrub belonging to the pistachio tree family. In Greece, mastic is very popular: it is widely used in cooking, chewing gum and even cosmetics.
As a rule, Mastiha liqueur is served chilled as an aperitif. Mastiha is also consumed after meals: “so that the food is better absorbed” - as the Greeks say.
Mastiha has a very interesting sweetish taste and fruity-pine aroma. Once you try this liqueur, you definitely won’t confuse it with anything else.
Mastiha production is carried out in several stages. In the first stage, alcohol is mixed with mastic, placed in bronze containers and heated. It is believed that this is how the mastic will most fully give all its taste to the liqueur. At the second stage, sugar, mineral water and alcohol are added to the already brewed mixture.
A bottle of liqueur in the supermarket will cost you 10 euros.
Tentura
Tentura liqueur is very sweet and quite strong, rich red-burgundy color. The birthplace of tenture is the Greek city of Patras. Today, almost every winery in Patras produces this liqueur, and the taste of tentura can vary significantly depending on the producer. The liqueur is based on alcohol, cinnamon and cloves. Depending on the manufacturer, other spices and herbs may be present in the tentura. Most often, liqueur is served as an aperitif.
You can buy tentura in specialized stores, called “Κάβα” in Greece. The cost of a bottle is 18-30 euros, depending on the brand.
Beer
Three main brands of beer are produced in Greece: Αλφα, Mythos, Fix.
I won’t undertake to talk about the quality of Greek beer, since I am not a great connoisseur and connoisseur of this drink, and I even distinguish light beer from dark beer solely by color, and not by taste. But judging by what I see of young and old Greeks equally actively buying local beer, we can conclude: Greek beer is a very worthy product, since competition is high and there are many varieties of beer from famous European producers on the Greek market.
My personal favorites among Greek spirits are rakomelo and tentoura liqueur. Simply because they are sweet and tasty and because I am a girl). I happily buy ouzo and tsipuro as souvenirs for friends when I fly home. The specific bottles in which these alcoholic drinks are sold always create a sensation, regardless of whether the “gifted” liked the contents or not.)
Loading...