The idea for producing tsipouro at Katogi Averoff comes from Evangelos Averof and was initially implemented from 1990 to 2012, utilizing the grapes of the region.

Today, tsipouro returns to Katogi Averoff with the production process starting with the fermentation of pomace in stainless steel tanks. After alcoholic fermentation, the pomace is kept at a low temperature to prevent the growth of microorganisms.

The fermented pomace is distilled in copper stills with a fractional column, separating the head, heart, and tail fractions. The distillate is diluted with ultra-pure water from reverse osmosis, free from chlorine and salts. The ultra-pure water aids in highlighting the aromatic and taste characteristics of the tsipouro.

Finally, the tsipouro remains in stainless steel tanks for six months with controlled oxygen presence to acquire a rounder flavor and develop its aromatic potential.