Tsipouro (Greek "τσίπουρο") is a strong traditional Greek beverage made by distilling the residue of grapes left over from the wine pressing process.
The history of the drink's production goes back seven centuries and originated on Mount Athos. In an effort to use the by-products of their winemaking process, the monks of Holy Mountain were the first to use the method of distilling grape stems and residue to produce a drink called tsipouro.
In Greece, tsipouro is very popular and ubiquitous. As a rule, its alcohol content ranges from 36% to 45%. The main difference between tsipouro and raki, another traditional Greek drink, is the method of distillation (usually tsipouro is prepared by double distillation process) and the addition of various flavors.