A few days ago I went with some friends to their village house in the Peloponnese, some 200 km SW of Athens.
Just before we reached the house, we passed by this property where they were preparing tsipouro, the product, that is, of distilling grape peeps and stems. When you add water to this copper container and you heat it (this process lasts a few hours and it usually takes place at the end of October when all grape residual products are available after the wine has already been pressed) it gives a transparent vodka-like juice that starts at 70 alcoholic degrees and goes down to around 30 degrees. The more you keep distilling the same batch, the lesser the alcoholic degree level. Usually they stop the process when the overall alcoholic level reaches 35 to 40.
Here you can see the copper container under which burns a gas fire. The tsipouro is distilled out on the rhs in a barely seen inox pot behind the old man. The people are drinking and discussing the process...
You can imagine of course what is being said, proof that all women decided to go inside. It was a cold night too.
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The constant provision of cold mountain water through this hose on the "exhaust" tube recondenses the tsipouro which runs into the pot. Cheers everyone !
![Image](http://i869.photobucket.com/albums/ab251/yet15/IMG_20141026_181319_zps9f41b21b.jpg)