Friday Night In The Kazani With Giorgos Skretis and Giorgos Xagorakis

Tsikoudia, also known as Cretan raki, is a traditional grape-based pomace brandy originating from Crete, Greece. The production process of tsikoudia, particularly in a “kazani,” which translates to “cauldron” or “still,” is deeply rooted in Cretan culture, embodying both tradition and social celebration. The cultural society invites you to come and make tsikoudia with us on Friday night’s in Vlatos.

Come and enjoy making tsikoudia in Vlatos and join us at our table for food, drinks, live music and good company! Open on Friday from 15:00 until 23:00 – Only 20 tickets available!

Our Musicians this week

Giorgos Skretis (b. 1983) is a musician, artist and teacher who lives in Chania. Having taken three years of piano lessons as a child, this foundation helped him self-taught to explore many other musical instruments and genres afterwards. The lute won him over in 2014, when he settled in Chania. He has participated in various traditional music groups, performing music from Crete and the rest of Greece. With main influences from Giorgis Xylouris, Giorgis Manolakis and the Protomastores, in recent years he has delved into the purposes of Western Crete and their unique stylistic characteristics.

Giorgis Xagoraris. He was born in Athens in 1988, originally from Anisaraki Kantanou in Chania where he studied at the Technical University of Crete. His mother’s love and passion for Cretan music and his father’s for Byzantine music were passed on from the age of 13 when he picked up his brother’s lyre for the first time and never let it go. He learned in clubs and in private as well as his participation in seminars, orchestras and choirs in Crete and Athens frees him and gives him motivation for new musical journeys.

Process

Tsikoudia is made from the pomace, the remains of grapes after they’ve been pressed for wine. This pomace ferments, after which it’s distilled in a copper or stainless steel still known as a kazani. The process involves heating the pomace, allowing the alcohol to vaporize, which then condenses back into a liquid through a cooling system, often using cold water. The first batch, known as “protoraki,” is not usually consumed due to high methanol content, while the main batch, or “heart,” is what becomes tsikoudia. The last part, containing less alcohol, might be used for other purposes or discarded.

Cultural Significance

The distillation event, known as “rakokazano,” is more than just production; it’s a social event where friends and family gather. This process often takes place in late autumn, after the grape harvest. During rakokazano, locals enjoy freshly distilled raki, accompanied by traditional Cretan music, food like grilled meats, cheese, and olives, turning the distillation into a festival of sorts. This communal activity reinforces social bonds and is a testament to the Cretan spirit of hospitality and community.

Legal and Economic Aspects

While traditionally done in home setups, there are legal implications today regarding the distillation of tsikoudia. Small-scale distillers might operate under special licenses, but there’s also a significant amount of informal production. The tax on professionally distilled tsikoudia is notably high in the EU, which contrasts with the more relaxed, traditional methods where tsikoudia is often shared among families and friends without commercial intent.

Taste and Consumption

Tsikoudia is typically clear, with an alcohol content ranging from 40% to 65%. It’s often served chilled or at room temperature, sometimes with a small amount of water or ice, and is seen as a digestif. Its flavor can vary based on the type of grapes used, the distillation process, and whether it’s aged or flavored, though traditionally, it’s consumed without aging or additives.

Modern Context

Today, while the traditional methods continue, there’s also a recognition of tsikoudia’s value beyond just local consumption. Efforts towards recognizing and protecting its production method under EU regulations for traditional spirits highlight its cultural and economic importance. However, the challenge lies in balancing traditional practices with legal and health regulations.

The production of tsikoudia in Crete through the kazani method not only produces a beloved spirit but also serves as a cornerstone of Cretan identity, celebrating heritage, community, and the island’s deep connection to its land and agricultural traditions.

Vlatos Kazani is a great opportunity for you to experience an authentic Cretan custom, making Tsikoudia. These events include food, drink and music.

Contact details

BEWARE: VLATOS KAZANI LOCATED 1 KM BEFORE VLATOS JAZZ