Maturation & Storage

EU law sets no minimum aging period for pomace brandy. With Tsikoudia of Crete, the technical file additionally describes the spirit as colorless and clear. Wood aging, which would turn a brandy yellow or amber, doesn't fit the profile of this protected spirit.

What happens after distillation still matters, though. Fresh off the still, the brandy often tastes harsh and unsettled, since alcohol and aromatic compounds haven't yet married. It's therefore left to rest for a while in neutral vessels of stainless steel or glass, until the rough edges soften.

Light and heat are enemies here, not allies. A brandy left in full sun loses its freshness, and clear glass bottles are best kept in the shade. Sealed containers also prevent the alcohol from evaporating and the strength dropping below the legal minimum of 37.5 percent.

Some Cretans extend Tsikoudia right at home. The best-known variation is Rakomelo: Raki with honey and spices, often cinnamon and cloves, commonly served warm in winter. This isn't aging in the strict sense, but it gives the spirit a roundness that pure Tsikoudia lacks.

For visitors to the island, freshness is what matters in the end. Tsikoudia isn't stored to improve; it's stored to stay clean, clear, and ready to drink. Anyone bringing a bottle home should keep it cool and dark, with no rush, preserving exactly what the Kazani put into it.