Broomall, PA – George Karamitopoulos knows a little something about making Tsipouro. For more than 50 years he has been fine tuning his own process he brought from his hometown in Kozani, Greece.
He learned it from his father and his grandfathers who all made it back in the old country. Now, he’s passing on this knowledge to the next generation, his future son in law Kosma Yiantsos who was assisting him when we stopped at his home this past week.
Tsipouro is the product of distilled grapes and the process is repeated twice to make it as pure as possible. Where as Ouzo, the more popular known drink, is the product of alcohol and anise that gives it its distinctive flavor. Tsipouro is the product of distilled grapes and the process is repeated twice to make it as pure as possible. Where as Ouzo, the more popular known drink, is the product of alcohol and anise that gives it its distinctive flavor.
We looked on as George Karamitopoulos talked and showed us how he prepares his stills he brought in from Greece and explained his process. “I use eight different grapes” where most only use one. That’s part of why I think my Tsipouro is so good. Following the Tsipouro sampling, we sampled a few meze with George and some of his friends for the night. It truly is an elixir arguable better than Ouzo, but we leave that to you.
Tsipouro popularity has been gaining the last few years, especially with the economic crisis taking effect. During this time of the year, Greeks are indulging in this fall pastime more now than ever. Last year, the Philadelphia Greek American community hosted it’s first ever Tsipouro making contest at the Pontian Leskhi in Upper Darby. The event was so popular that they’ve decided to host it again in January. Cosmos Philly will be making that announcement in the coming weeks.