This tsipouro is, at the very least, excellent! One of the best drinks on the market, just like all the distillates from Babatzimopoulos. However, for those who know how to appreciate anise and have not been influenced by this peculiar racism of Athenians who think that "without anise" has something to do with, say, without preservatives, without parabens, without hormones, without I don’t know what. They probably interpret "without" as something pure, something genuine since it has no additives! Tsipouro is meant to have anise, and the one without anise is not tsipouro. Call it otherwise: raki, tsikoudia, or poison, but not tsipouro. Yes, poison like the majority in the market of the famous Cretan tsikoudia as well as many homemade (not all "homes" know about distillation even if they have good intentions) or Albanian (90% of the bulk on the market) tsipouro: made from only one distillation and with toxic, deadly tails and heads in the final product. Pure wood alcohol and death, in other words. Tsipouro with anise is guaranteed to be double distilled because the anise is added in the second distillation. Let’s first study how distillates are made and their history, what tsipouro means, what ouzo is, what anise is and what its benefits are, and what its (huge) contribution to global distillation is, let’s try exquisite quality distillates, read reviews from tasters, respect the efforts of worthy producers, respect the sanctity of a gift from Nature to man, and then with humility and gratitude let’s drink it and also critique it. And no, the saying about taste being subjective does not apply, it never has. Knowledge, judgment, education, and talent are needed to critique taste and quality.

It's like having melted rubber inside. I have never encountered such a terrible taste and aroma, not even in low-quality bulk products. I couldn't even drink a single glass.