As spring swiftly transitions toward summer, with tables beginning to line the shores of islands and coastal regions, the anticipation of days filled with clinking glasses of traditional spirits, like ouzo, alongside delicious appetizers, unfolds against a backdrop of sunbathing octopuses and stunning sunsets.
During these moments, tsipouro, tsikoudia, and, of course, ouzo stand out—the quintessential summer spirit intertwined with our country’s island destinations and joyful gatherings with friends. While Mytilene is famously linked to this aromatic drink, there’s evidence that nearby Chios might have been producing ouzo even earlier. Nonetheless, while visiting the fragrant island of the Eastern Aegean, you must try not just the renowned mastic liqueur but also the distilled offerings from historic distilleries like Tetteris, Kakitsis, Psychis, Apalarina, and Stoupaki.
This year marks 125 years of history for Stoupaki Distillery, inviting visitors to explore its modern facilities and discover the secrets behind distilling ouzo, a family pride among a carefully curated range of products that blend tradition with contemporary flair.
Stoupaki Ouzo: From Copper Still to Glass
The heritage upheld by the fourth generation of the Stoupaki family stems from their great-grandfather, Giannis Stoupakis, who originated from Chios and Smyrna. In 1900, he set up his olive oil press and distillery in Dafnona, acquiring a distillation license from the Ottomans.
In that initial distillery, featuring three stills, the entire family participated in crafting ouzo, which was delivered by donkey in bakiras—copper vessels designed to maintain the distillate temperature—throughout the island’s villages. With each passing year, the family’s experience grew, and the tradition continued, with knowledge passed down through generations, particularly under the leadership of Alexandros Stoupakis from 1960 onward, one of Giannis’s seven grandchildren.
While mastic distillate was later incorporated into the production, the primary offering remained the renowned “kazani” ouzo, flavored with Chios anise, produced through 100% traditional distillation in copper stills, eventually reaching markets in Athens. A significant breakthrough occurred in 2010 when the business transitioned to the third generation, with the founder’s namesake managing the operation for two decades. The distillery was relocated to larger, well-equipped facilities that feature multiple distillation stills, modern production lines, and a trained lab staff.
Despite the shift from wooden to steam stills, Stoupaki Distillery’s two special ouzo offerings adhere to Giannis’s original recipe. With either 40° or 46° alcohol content and double distillation, its distinctive flavor is notably enhanced by anise from southern Chios, marked by seeds rather than star anise, offering richer essential oils, complemented by closely guarded aromatic secrets.
Distillates Invoking the Flavors of Chios
With a dedicated team of 15, Stoupaki Distillery remains committed to tradition and the unique offerings of Chios. They continue to provide exquisite mastic distillate and a unique tsipouro, classic liqueurs that elevate modern cocktails, along with natural soft drinks that bring the island’s flavors into everyday moments.
Beginning with the resinous sap from mastic trees and 100% distillation liqueurs like Omiros and Miss Tic, every drop delivers an explosion of flavor with a lingering aromatic finish, embodying both family and Chios traditions. A highlight is the use of pure mastic instead of mastic oil, sourced from the Chios Mastic Producers’ Cooperative, ensuring consistent quality.
Equally noteworthy is the One Drop mandarin liqueur, featuring the island’s renowned PDO mandarins, Citrus Deliciosa Tenore, making each sip reminiscent of the quaint streets of Chios’ Kampos. These liqueurs, along with one that blends mastic and rose fragrances, are especially favored in Italy and Spain, among the roughly 15 countries where Stoupaki’s distillates are exported, with Bulgaria preferring the double-distilled ouzo and Germany opting for tsipouro. Notably, the single varietal Black Rose from Black Muscat of Tyrnavos (Moscato Hamburg), which lacks anise and is distilled in small copper stills, presents a beautiful fusion of rose aromas with hints of raisins and dried figs, enriching its already aromatic profile.
For those seeking daily hydration, the sparkling mastic waters MASTIHO—available plain, with mandarin, or rose—accompanied by mastic lemonade with ginger, provide a refreshing burst of flavor, perfect as summer approaches.
An Authentic Folklore Experience
The organized tour of this family distillery’s modern facilities offers a journey through the world of traditional Chios distillates, while a supplementary visit to the small folklore museum completes this narrative, connecting the past with the present and showcasing age-old traditions that still resonate.
This unique museum space is the birthplace of the pioneering venture that began with great-grandfather Giannis at the dawn of the 20th century, stemming from an idea developed 15 years earlier to utilize the old distillation unit. Authentic equipment, family heirlooms, and period furniture narrate the distillery’s history, reviving the operations of the old olive oil press and reflecting the lifestyle and customs of an era that, although distant, has graciously gifted us its authentic flavors.
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