OUZO TSANTALI
Ouzo Tsantali is the result of the long experience in the art of distillation of Evangelos Tsantalis. The multiple distillations carried out in patented traditional copper stills protect the delicate essence of the anise and secret herbs, which lend their unique aromas and flavours to Tsantali Ouzo. It is a delightful companion for any occasion. Enjoy it straight ; chilled on the rocks; or with water to watch it transform from translucent to milky – white. An ideal accompaniment to Greek appetizers, especially fried food and seafood.
MAKEDONIKO TSIPOURO TSANTALI
The olfactory harmony of the fennel, of the grapes’ varietal aromas and the aromas born during the slow brewing, contribute to the soft taste of Makedoniko Tsipouro. It can be drunk neat, with ice or icy water in which case it gives a lovely, rich emulsion. It accompanies simple as well as intense flavours, with a particular affinity for salty and vinegary starters such as seafood, pickles and salted fish.
AGIORITIKO TSIPOURO TSANTALI
(WITHOUT ANISE SEEDS)
Agioritiko Tsipouro has a dynamic nose with an intense aroma, a full taste with a marked presence of the grape, and a long aromatic aftertaste, due to the art of distillation of Evangelos Tsantalis. Enjoy Agiorgitiko Tsipouro cool and discover its authenticity. It can be served with starters (meze) or at the end of a meal as a digestive.
APOSTAGMA APO STAFYLI
An excellent hole grape distillate from selected indigenous grapes, mainly Muscat of Alexandria. The slow distillation process gives a crystal clear smooth-tasting apostagma with an aromatic character. It can be enjoyed ice cold in a shot glass or cool in a brandy glass. It is the perfect finish to a rich meal.
APOSTAGMA APO STAFYLI AGED
An excellent hole grape distillate from selected indigenous grapes, mainly Muscat of Alexandria. The slow distillation process gives a crystal clear apostagma which is aged one year in oak casks. Yellow golden in colour with an impressive nose that emerges vanilla and amande and a well flavoured taste, apostagma aged can be appreciated at the end of a meal.
