Broomall, PA. This is the season for making tsipouro. All over Greece, and here in the United States, more and more people are producing it for their own tables.
On Monday night, we visited the home of George Karamitopoulos, who welcomed us into his workshop and shared his process. Before long, we were sampling the clear, fragrant drink that has grown in popularity in recent years.
Tsipouro is made by distilling grapes, a process repeated twice for purity. Ouzo, the better-known spirit, is made from alcohol and flavored with anise, giving it that distinct taste.
George sat beside his still, a handmade wooden cane resting in his hand, and spoke about how he learned to make tsipouro in Greece before bringing the tradition to his life here in America. “I use eight different types of grapes,” he said with a proud smile.
Later, we walked into the main house and gathered in the kitchen. Family and friends filled the room. Plates of meze appeared, glasses were poured, and the conversation flowed deep into the night. It was one of those moments that remind you who we are — a people who come together over good company, good food, and a shared glass of tsipouro.