Tsipouro is a spirit strongly linked with Greek tradition. It is produced by the distillation of grape marc. The production process starts with the selection of the grape varieties, continues with the fermentation of the grape marc (namely the pomace – the skins remaining after pressing the grapes to obtain the grape must, indispensable for the production of wine) and concludes with the slow and gradual distillation of the fermented grape marc. Similar to ouzo it is served accompanied by small plates of food called mezes. Great mezes for tsipouro are cured meats, cheeses, olives, tomatoes, seafood but also sweets like halva, rusks and fruits. It can also be served at the end of a meal as a digestive.


Babatzim Tsipouro is double distilled and it stands out for its velvety taste with a marked presence of the grape, its dynamic nose and yet discreet aroma and its long aromatic aftertaste. Distinctive fruit and mellow, masculine flavour. It is strong and sweet, well crafted with a rustic touch.


  • Tsipouro, Greek aperitif and digestif
  • Origin: Thessaloniki, N.Greece
  • Alcohol content 40%vol
  • Net content 200 or 700ml