Boilers

In the last days of October, the “boilers", Where the fanatics make with her process distillation their favorite drink, which depending on the place is called tsipouro, raki, tsikoudia, suma.

The tsipouro is the distillate from the marcs and while the origin of its production is traditionally found in the regions of Macedonia, Crete, Thessaly and Epirus, we will find it in the most remote parts of the country.

The most prevalent version of the history of tsipouro is that its production began in the 14th century on Mount Athos by monks.

The method of production of the distillate is common, but each place has its differences. First, the marcs are collected - the remnants from the pressing of the grapes - which from August are covered, so that, thanks to the yeasts, they turn the sugar into alcohol, in order to be used for distillation. Distillation takes place in cauldrons, specially organized areas. The tsipouro cauldron is placed in a fire pit and covered by the ambush, which is connected to the lumen, a metal pipe that passes through a cold water tank. When the fire is lit, the marcs and water are placed in the cauldron. As the boiling begins, the generated vapors fill the ambush and from there are directed to the tube. The vapors, rich in alcohol, as they come in contact with the cold walls of the tube, liquefy and drip drop by drop at the outlet of the tube, where the precious liquid is collected.

We watched a day of operation in his tsipouro cauldron George Karavasilikos at Megali Panagia in its hinterland Chalkidiki.

The process started at five in the morning, unannounced, in order to be able to do as many "boilers" as promised until the night. Loading of the cauldron with the marcs, locking of the abyss, distillation, production of protorac, body and tail, emptying of the cauldron, cleaning and spitting and from the beginning the next cauldron, two hours of work each batch.

The tsipouro cauldrons, however, are the occasion for the first festivities of winter, indoors, around the fire that burns for distillation. So in George's cauldron, the appetizers were given and spent all day. Mushrooms, sausages and steaks will be cooked on the coals of the fire, how else will the waiting hours pass! Of course, those who participate in the evening cauldron will have the chance to enjoy the most delicious meze - wild boar in the hull with plums - and of course to participate in the night tsipouro camp.