Tsipouro: Tyrnavos, Mount Olympus, Vergina & Dion sites

After the olives harvested and pressed for oil, and the grapes picked and pressed for wine, a treasured third fall ritual takes place — the making of Tsipouro. This aromatic strong spirit is made of the marc- the skins and seeds and pulp- leftover from pressing the grapes for wine. The marc is distilled, and traditionally flavored with aromatics, primarily anise, which makes it so cloudy in the glass over ice just like ouzo. But blends of aromatics make each batch unique (these are, of course, a secret).

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Kozani’s Fragrant Treasure: The Saffron of Kozani

The saffron of Kozani counts among the highest quality saffrons of the world. But here, it’s not called saffron, but rather “crocus”- for the flower that produces it. And the crocus, in turn, is named for the mortal Crocus, who in Greek Mythology was turned into a flower by the gods- either by Hermes who was devastated at accidentally killing him in a game of discus, or by the gods who mercifully transformed him into the flower to save him from the despair of his unhappy love affair with the nymph Smilax. 

Saffron of Kozani

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Chestnuts: Greece’s Autumn Treasure

Come autumn, Greece’s country roads and sometimes even its city streets are strewn with spike-covered balls. Some split open to reveal a glistening brown chestnut. You’ll be tempted to gather them, but wear gloves if you do – their spikes are needle sharp. An excursion to celebrate their season brings many other pleasures with it. Join us on a rewarding Greece’s Autumn Treasure escape. 

Greece’s autumn treasure -- chestnuts

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