Zimi is a cocktail app, so we have to ask before you come in.
Please drink responsibly.
By continuing you agree to our Terms of Service and Privacy Policy.
Zimi is built around alcoholic drinks, so we only serve people who are of legal drinking age. We will be here.
Please drink responsibly.
Greek pomace brandy: what is left of the grape after the wine is gone.
Greece: Thessaly, Macedonia, Epirus and Crete
Monks on Mount Athos are traditionally credited with the earliest production, and it stayed a farmhouse spirit made from the tail end of the harvest long before it was ever bottled commercially.
The skins, seeds and stems left after pressing wine grapes are fermented and distilled, the same raw material Italy turns into grappa. Some producers add aniseed, some leave it plain, and both are sold under the same name.
Grapey and warm with a rustic bite, closer to the fruit than a neutral spirit ever gets. The anise-free style shows the pomace clearly; the anised style louches like ouzo.
Did you know
On Crete the same spirit is called tsikoudia, and confusingly also raki, which has nothing to do with Turkish rakı, an anise spirit made a different way entirely.
Also known as: tsipouro