The production of Zivania, one of Cyprus’s traditional alcoholic drinks, dates back to the end of the 14th century.
Zivania is produced by distilling pressed grape residues in special stills or cauldrons using a simple, age-old tradition passed proudly from generation to generation in the island’s wine villages. The traditional technique helps to separate ethanol from zivania’s distinctive aromatic ingredients.Truly a drink for the brave, the alcohol content of this white spirit can range from 40% to 99%. It usually accompanies a good meal such as mezedes or is served with dried fruit and nuts, and is best enjoyed in good company.

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