Tsipouro was born in the Greek Orthodox monasteries of Mount Athos in the 14th century, and spread to Macedonia, Epirus, Thessaly, and Crete. It was traditionally made at home, with the mass of crushed grapes used in winemaking. After fermenting for a month, this mass is distilled to produce the so-called souma, equal to 20% of the original volume of crushed grapes. Souma can be consumed immediately (the famous raki of Crete). Tsipouro, on the other hand, requires a second distillation. The first and last distinct batches are discarded. Only the intermediate batch (the “heart”) is kept to make a clear drink with pleasant aroma and taste. During the second distillation, tsipouro can be flavored with anise.