The spirits of Samos are as deeply rooted in the island’s culture as the ancient vines that stretch across its terraced hills. While the island is famous for its Muscat wine, let’s not overlook its other liquid gems: Ouzo and Souma.
Ouzo, the anise-flavored liqueur synonymous with Greek conviviality, has a special place in Samos. Here, the art of ouzo-making has been perfected over generations. It’s not just about mixing water, anise, and alcohol; it’s a carefully curated process where the selection of ingredients plays a critical role.
The end result is a delicately flavored ouzo that dances on your palate with a bouquet of aromatic nuances. Currently, the island boasts three active ouzo distilleries, each putting their unique spin on this traditional Greek spirit.
Then there’s Souma, Samos’s own version of raki. Often referred to as the “raki of Samos,” Souma is a lesser-known but equally cherished local spirit. It is produced through the distillation of grape residue left over from wine-making. Unlike commercial spirits, Souma is mostly crafted in small batches in villages, following time-honored methods.
The entire process is a communal affair, a celebration that brings locals together in a festivity of distillation and tasting.
What makes Souma distinct is its robust flavor profile. It’s a clear, potent spirit, but with an aromatic complexity that distinguishes it from other types of raki. Often enjoyed in small shot glasses, it’s not just a drink but a cultural experience, often accompanied by local mezes and hearty conversations.
Whether it’s the refined complexity of Ouzo or the rustic authenticity of Souma, these spirits offer a taste of Samos that you won’t easily forget. They encapsulate the essence of the island, its history, and its people.
So, when in Samos, raise a glass and toast to the rich tapestry of flavors that this enchanting island has to offer. Yamas!
