To produce a high quality tsipouro, a tsipouro worth ten or more, certain conditions must be met:
(a) Have the distiller qualities of quality grape marc which obviously result from good grapes. (b) The fermentation of the marc shall be carried out without problems at low temperatures, so that only the desired compounds remain in them. (c) These compounds, which remain in the marc after their alcoholic fermentation, will be denatured in valuable spirits of distillate, from the expert hands of the distiller to a modern distillery.
If this happens, then tsipouro without anise will definitely be quality and will usually have a floral, fruity or vegetable character. Correspondingly, in a quality tsipouro with anise, the anthropogenicity of the anise is strongly prevalent, without being easy to distinguish other aromatic features. Here, it should be noted that tsipouro, which shows bad smells, such as mold, rotten grass, rust, firing, solvent etc., means that a high proportion of heads (acetaldehyde and methanol) or tails (higher alcohols , esters, fatty acids, etc.). A fact that is likely to make it dangerous for Public Health.
For the assessment of tsipouro, it is advisable to use a tulip-shaped glass and the temperature of the tsipouro to be about 12 ° C. First try the tsipouro with a low alcoholic degree and then the larger ones. Tuscara without anise precedes the test. Then follow the aged oak barrels and close the rating with the flavored ones.