KAZANEMATA, making of Tsipouro in Kilkis - Greece S3E01

Autumn in Greece and tsipouro, tsikoudia or raki distillation is a non-stop feast from one end of Greece to the other; it is known as 'kazanemata'.
Kazanemata is the process of making tsipouro, and it comes from the word kazani which is the distillation vat.
Tsipouro is a strong distilled spirit containing 40-45% alcohol by volume and is produced from the pomace (the residue of the wine press). The pomace ferments for about six weeks in a tightly sealed barrel and is then distilled.
It comes in two types, pure spirit or anise-flavoured
This time of the year I was in Herso, Kilkis-Eastern Greece and I was invited to one of those feasts organized by George Terzis
This episode is brought to you by: Nostos Restaurant, Tysons, Virginia
nostosrestaura...
Produced by 'The Greek Chef US"
Filmed and Edited by: Tony Kavalieros
Editing on ‪@FilmoraWondershare‬
Music: original traditional live music by Michalis Siopis
The Greek Chef US is organizing Travel packages to Greece for the summer of 2024. Please visit www.thegreekchef.us for details