Amorgion

The Amorgion is the creation of the Amorgian businessman Antonis Vekri and is the first company in Greece that decided to turn the traditional family recipe of rakomelo (raki, honey, sugar, cinnamon, clove, anise) into a high quality bottled drink.

Ο Antonis Vekris told us:

«The year 2000, I started making the drink Amorgion Rakomelo, inspired by the kettle we drank in Amorgos, when our throat ached and which is also known as roasted raki. After many different recipes, we prepared the drink Amorgion Rakomelo and whoever tasted it, was thrilled by its unique taste with its apsa and sweetness.

After this response, the year 2003 we founded the distillery Amorgos, to prepare the drink Amorgion. A few years later, Rakomelo Amorgion manages to "win" the domestic and international markets, with the company expanding to other categories of beverages, always focusing on quality and innovation.

At the International Beverage Exhibition of 2004, where we presented our rakomelo, everyone who tasted it was thrilled by its unique taste. We received a large number of orders from all over Greece, especially from Crete, since until then, there was no bottled rakomelo».

After this success, the restless spirit of Antonis Vekris did not calm down and created a series of innovative products such as Prickly Pear, utilizing as raw material the fruit of prickly pears that are abundant on the island of Amorgos.

They followed the Mekila, the wine Melikraton, which was the source of inspiration for the ancient Greeks, the organic tsikoudia, the organic rakomelo, the Ouzo ocular, pastries with Amorgian recipe, with 100% honey, without sugar and without preservatives, Turkish delights with rakomelo, baked, pomegranate and rose, and a range of wines.

The visitable distillery-winery of "Amorgion" was built in Katapola, while Antonis Vekris maintains service stations in Katapola, Aegiali and Chora of Amorgos.

Thus Amorgos is the only place that produced roasted raki, a drink that was sometimes offered as an appetizer and sometimes as a digestive, but mainly as a treat at holidays and gatherings - as well as as a treat at monastery of Panagia Hozoviotissa - today, thanks to Antonis Vekris, he acquired a series of standardized products that are ambassadors of the island all over the world.