Assyrtiko understandably dominates any conversation about Santorini's drinks, but the island also produces ouzo and tsipouro — Greece's two best-known spirits — at a distillery near Messaria that's been operating since the 1970s, one of relatively few producing these spirits on any Cycladic island rather than the mainland.
What's the difference
Tsipouro is a grape-based pomace brandy, distilled from the leftover skins and stems after winemaking — in Santorini's case, from Assyrtiko grapes, tying it directly back to the island's own harvest. Ouzo is similar in base but distinctively flavoured with anise, giving it the clouded, milky appearance when mixed with water or ice that it's best known for.
How it's traditionally served
Both are usually served as an aperitif or alongside meze — small shared plates — rather than as an after-dinner spirit. Ouzo is typically diluted with water or poured over ice, which releases its anise aromatics and turns the clear spirit cloudy; tsipouro is more often sipped closer to neat, sometimes lightly chilled.
Where to try it
Beyond the distillery itself, most tavernas serving a local crowd (see our finding a real taverna guide) carry at least a house ouzo or tsipouro — a good, low-key way to try either without a dedicated distillery visit.
Spotted something out of date, or have a correction? Let us know — we'd rather fix it fast than leave it wrong.