Tsipouro is an un-aged brandy from Greece and in particular Thessaly, Epirus, Macedonia, and the island of Crete. Tsipouro is a strong distilled spirit containing 40–45% alcohol by volume and is produced from either the pomace (the residue of the wine press) or from the wine after the grapes and juice have been separated. It comes in two types, pure and anise-flavoured, and is usually not aged in barrels, although barrel aged versions do exist.
According to tradition, the first production of tsipouro was the work of Greek Orthodox monks in the 14th century on Mount Athos in Macedonia. Anise-flavoured tsipouro is also produced, especially in Macedonia and Thessaly. Anise-flavoured tsipouro and ouzo taste almost identical, but they they differ in the raw materials used and the way they are made. Since 2006, tsipouro has been recognized as a Protected Designation of Origin product.