Tsipouro is a Greek spirit drink, which started preparing 7 centuries ago in the monasteries of Mount Athos.

Tsikoudia or Raki (in Crete) is something similar, but the main difference is that the Raki is the result of single distillation.
Such drinks in other countries are the Italian Grappa and Arrack in Middle East.

Tsipouro is mostly 36-45 ABV.  Not to be confused with ouzo which has different preparation.

Tsipouro produced by distillation of grape marc (or strafila or tsipoura), which are the residues of grapes that left after exporting grape must and wine production. They can use both white and red grapes.

In the stage of distillation is usually added to the distiller, except grape marc, various fragrances such as anise, fennel, etc. In Crete they usally use walnut leaves.

Anise is the cause of “whitening” when added water or ice into the Tsipouro.

Sometimes Tsipouro is distilled two time, because that way has better quality.

It can be drink sometimes plain, but usually accompanied by appetizers (mezedes) like sausage, kokoretsi, kontosouvli, meatballs, pastourmas, salted meat etc.