Ouzo & Souma

Ouzo & Souma – In Samos it all starts with the spirits and the vineyards…

Apart from the must, stepping on the grapes also gives us the “tsipoura”, which are the cortexes of the stepped grapes, which also have a great value. The “tsipoura” are placed inside special clay baskets, which are sealed, and remain there, until their alcohol degrees are increased. Following that, they are used as raw material for the distillation and the production of the “souma”. The distillation takes place between October and November in the special domestic “raki” (arrack) cauldrons (rakokazano), which operate with the license of the state. During this procedure, families and friends are gathered and have a celebration, with treats, food and a lot of drink. Inside the copper “raki” (arrack) cauldrons the “tsipoura” are boiled, until they start to produce the first part, which has very high alcoholic degrees, the “mpas”, which is used as alcohol for subbing, whereas the distillate comes out next.

The “souma” is an aromatic distillate, which comes from the strong essence of the “moschato” grape and to which no other aromatic substance is added. On the contrary, the “ouzo”, which constitutes a product of a second distillation and clearly has higher degrees, there is the addition of anise (which was cultivates on the island in the past), which gives it the fine aroma. The “ouzo” from Samos, although not very popular, has a great tradition. The many wineries that produce it today offer an “ouzo” of a high quality and taste, equivalent to the other popular “ouzos” of Greece, which we recommend you to taste. The distillation takes place between October and November in the special domestic “raki” (arrack) cauldrons (rakokazano), which operate with the license of the state. During this procedure, families and friends are gathered and have a celebration, with treats, food and a lot of drink.