The local tradition and the distillation process date back to 1922, when refugees from Asia Minor settled in Nea Ionia, a northern suburb of Athens.
Those refugees stayed faithful to their old habits and lifestyle, so after work they would gather in homes and taverns, the so-called "tsipouradika’’, where they sipped the traditional tsipouro from Smyrna. The spirit was home distilled with great care and passion.
Over time, the locals also joined them, and they were slowly initiated into the secret recipes and method of preparation.
The TSiPOURO of the APOSTOLaKIS FAMILY can be savoured at all times of day, and it makes the perfect accompaniment to the traditional Greek delicacies and seafood dishes.
Our tsipouro is prepared in two ways: without anise for the connoisseurs, or flavoured with anise and herbs from the lush mountains of Pelion. Nowadays, tsipouro is considered to be the traditional drink of the region as it goes great with seafood. Tsipouradika, which originated about a century ago, continue to be a meeting point for all kinds of people.