When grapes are ripe and the annual harvest has begun, the island’s locals know that it’s time to start the production of the local traditional ‘fire-water’, Tsipouro (pronounced Chip-or-o).

Tsipouro is a strong distilled spirit containing approximately 45 per cent alcohol by volume and is produced from the pomace (the residue of the wine press). It is usually served in shot glasses, very cold, often with meze, walnuts, almonds, raisins, feta cheese, olives, or accompanying halva and other desserts.

Usually, the distillation fire burns day and night without stopping and although this is part of the seasons’ hard work, it is seen as fun, since the whole procedure is accompanied by feasting, singing and dancing, whilst of course, sampling the new production!