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Babatzim tsipouro without anise 700ml

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"Babatzim" Tsipouro without Anise 700ml It was started by Anestis Babatzimopoulos of Stavros in 1875 in Constantinople with privately owned vineyards in the Delliones Selymbria. With the exchange of poputation in 1922 he arrives in Chrysoupoli, Kavala, where he continues the distillery till the end of his life in 1937....
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Babatzim tsipouro without anise 700ml

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"Babatzim" Tsipouro without Anise 700ml

It was started by Anestis Babatzimopoulos of Stavros in 1875 in Constantinople with privately owned vineyards in the Delliones Selymbria.

With the exchange of poputation in 1922 he arrives in Chrysoupoli, Kavala, where he continues the distillery till the end of his life in 1937.

Since then the company, having reached the fourth generation and always located in Chrysoupoli in the County of Kavala, produces the Genuine and Traditional Ouzo and Tsipouro Babatzim with the same taste and the same unique recipe of its founder.

Babatzim Tsipouro without anise is an authentic Greek product irrevocably linked to the Greek concepts of life, hospitality, and fun. It is the distillate of the skins of grapes. The crafting of Tsipouro begins with the selection of grapes and the careful fermentation of their grape skins (left after the grapes have been pressed and the resulting must has been sent for vinification) and ends with the grape skins being subjected to slow distillation.

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 700ml
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