Ouzo/Raki Distiller

The ouzo and raki makers were traditionally called “rakokazanades” or “rakitzides” (“kazani” being the popular term for the copper alambics or stills used in spirits distillation). The farmers brought the pomace to the distillers and he boiled it to produce pomace-alcohol (the “souma”), and this was handed over to the producers in clay containers. The souma was then mixed with anise to produce ouzo (or raki), and sometimes they added some Chios mastic. The distillers were numerous throughout the island and each town and village had quite a few rakokazanades, at a time when homemade ouzo was prevalent and unregulated.