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Exports of Greek alcoholic drinks to foreign markets continue to rise, Eurostat reports, despite an overall decline in the European Union’s alcoholic beverage trade.
According to provisional data from Europe’s statistical agency, processed by the Association of Greek Spirits and Alcoholic Beverage Producers (SEAOP), in 2024 Greek alcoholic beverage exports broke the 100-million-barrier ($112 million) for the second consecutive year.
Compared to 2023, there was an overall value increase of 7.9 percent, with the total value of alcoholic beverages exports reaching 114.5 million euros ($130 million), up from 106.6 million euros ($120 million) in 2023.
The quantity of exports in 2024 also increased compared to 2023 to 36.7 million liters, up from 36.2 million in 2023.
At the same time, overall exports of European alcoholic beverages in 2024 decreased by 2 percent, while imports from third countries increased by 3 percent. Since 2020, Greece’s exports of alcoholic drinks have increased by over 45 percent.
Three quarters of Greek alcoholic beverages are exported to EU-member states, with Germany remaining the main destination country (35 percent in value and 43.5 percent in quality). Iraq is the second most important destination (13.25 percent in value) while Bulgaria is in third place, the Dutch market is in fourth place. The top five is completed by Spain.
Ouzo, the world-famous Greek drink, leads the exports with a share of 56 percent in value, followed by tsipouro and raki exports, which despite holding a very small share in the alcoholic beverage export market they have recorded a significant increase in the last five years.
Ouzo, the anise-flavored aperitif is a symbol of Greek culture and has many scores of thousands of enthusiasts in Greece. Deriving from the anise flavored version of tsipouro, modern ouzo distillation largely took off in the beginning of the 19th Century following the Greek independence fight, with production blooming mainly on the island of Lesbos, which claims to be the originator of the drink and remains a major producer. In the early 20th Century when absinthe was gradually abandoned, ouzo rose as the new substitute.
In 1932, ouzo producers developed a method of distillation using copper stills that is now the standard method of production. One of the largest producers of ouzo today is Varvayiannis, located in the town of Plomari in the southeast region of Lesvos, while in the same town Pitsiladi, a variety of high quality ouzo is also distilled.
Ouzo is traditionally mixed with water, becoming cloudy white, and served with ice cubes in a small glass. Ouzo can also be drunk straight from a shot glass. Served with a small plate of a variety of appetizers called mezes, usually small fresh fish, fries, olives and feta cheese, ouzo has a smooth yet distinctly sweetened taste that can bring light-headedness in only a few shots.
Tsipouro is a Greek traditional distillation product from the pomace of grapes (the residue of the wine press) particularly brewed in Thessaly (Tsipouro Tyrnavou,) Epirus, Macedonia, Mani Peninsula and the island of Crete, where Cretans call it tsikoudia. Tsipouro is a strong distilled spirit containing approximately 45 percent alcohol. Other areas of Greece use the name raki.
According to tradition, the first production of tsipouro was the work of Greek Orthodox monks. This occurred during the 14th Century on Mount Athos in Macedonia. The idea of using the pomace left over from the wine-making process to produce a distilled spirit was passed to viticulturists in poorer regions across the country.
Depending on the time of year, tsipouro is used either as a refreshment or as a hot beverage, and depending on the time of day, it replaces for many the drinking of coffee or wine. It is usually served in shot glasses, with ice, often with delicious meze including feta, ham, olives, tomatoes, halva or other desserts in restaurants.
Retsina had been something like the national beverage for Greeks since the 1960’s. Produced from Greek white (or rosé) resinated wine, the beverage has been made for at least 2,000 years. Its unique flavor is said to have originated from the practice of sealing wine vessels, particularly amphorae, with Aleppo Pine resin in ancient times.
Popular legend has it that the evolution of retsina stems from the Roman conquest of Greece. Stories claim that the Romans plundered the wines of Greece, angering the citizens who turned to pine resin as a way of extending their store of wine and as a deterrent to their thirsty conquerors. The harsh flavor was said to put off the Romans, who refused to drink the bitter ferment.
In Greece, local retsina is produced throughout the country with widely popular brands being Malamatina, Tsantali, Kourtaki and Georgiadis. Major production centers around Attica, Boeotia and Euboea. Retsina should be served extremely cold, and in wide, open glasses along with delicious savory, spicy meze.
