THE POLISHED CYPRIOT SPIRIT OF CHOICE
WHY IS ZIVANIA SO SPECIAL?
With no residual sugars or acidity, Zivania is regarded as a special drink in Cyprus. This is mainly because of its pure distillate and its robust composition. Normally kept in the freezer and then served ice cold, this national treasure also has no freezing point. The Cypriot spirit of choice uses a deeply historical Cypriot grape pomace brandy in its production. This essentially connects the spirit to a viticulture that the island has enjoyed for centuries. Zivania also offers a dramatic historical narrative. Under British colonial rule, its production was heavily restricted due to its high alcohol content. The Kykkos Monastery, in the TROODOS MOUNTAINS, famously safeguarded its production, helping to keep the drink’s traditions alive.
IT’S IN THE NAME: Zivania is born out of the age-old winemaker’s desire to find a use for one of the by-products of wine production. The name ‘Zivania’ is derived from the Greek word for pomace, which is the main component of the drink.
HOW IT’S MADE: Zivania is produced using a traditional copper alembic still. Known locally as a Lambikos, it is distilled exclusively from the pomace of the XYNESTIRI and MAVRO indigenous Cypriot grape varieties. The pomace is then combined with a mixture of local dry wines. The result is a clear, high-alcohol-content spirit that has a light aroma of raisins.
SERVED HOT OR COLD: Zivania is generally still consumed throughout the year. During the summer months, it is served ice-cold straight from the freezer. During the winter months, however, it is generally served as a hot beverage. This is a common offering in numerous traditional coffee shops, known as the ‘KAFENEON’, and taverns dotted all over the villages of the TROODOS MOUNTAINS.
DIFFERING VERSIONS: Although several versions of the drink exist, Zivania is primarily mass-produced as a standard product by the largest distilleries across the island. The standard version of Zivania is typically made with an alcohol content of between 43% and 47% ABV. Smaller, independent village distilleries also produce the drink using traditional methods. Known as ‘Lampikos’ locally, these distilleries are mainly situated in the TROODOS MOUNTAINS. Lampikos versions of Zivania are typically stronger, with some versions having an alcohol content of up to 60%. Aged Zivania is a highly sought-after, valued product. The ageing process allows for the spirit to gain stronger flavours and aromas.
ZIVANIA GOLD: Zivania Gold is a well-known ‘Lampikos’ product. This version of the spirit contains ground cinnamon. This enhances the taste and gives the drink a distinctive, fresh, fruity flavour and a rich golden colour. This version of the drink pairs well with several Cypriot cheeses and cured meat products, and also supplements a CYPRIOT SOUVLA very well.
OTHER USES: Many Cypriots over the ages have also found other uses for the drink. A Warmed-up version of Zivania is still often used as a remedy for several ailments. These include colds, toothaches, and it is also used as a stimulant for massaging aches and pains or sore body parts.
FROM MOONSHINE TO NATIONAL DRINK
Traditionally, Cyprus wine producers made Zivania on a large scale. They then sold it to merchants of wines and spirits who distributed the drink across the island. This continued unabated until 1949. British Colonial authorities, who were finding it too difficult to collect excise duties on the product, then decided that it would serve their interests better to simply ban it. They went on to issue a British Colonial decree that made the distribution of all Zivania products by the wine producers illegal. All remaining quantities of the spirit were simply re-distilled. This produced a high-quality spirit, which was then used as a base for the production of other alcoholic products.
This 1949 British Colonial decree forced all Zivania production underground. The drink after this was produced domestically in small quantities, mainly for private consumption. It then truly became a drink of champions, as all forms of quality control were removed from its production. Most versions began at a minimum of 40% during this period, and these versions ranged in both taste and alcohol strength.
The British Colonial decree of 1949 was unbelievably still in place for nearly 50 years. Only abolished in 1998, island-wide wine producers reintroduced quality controls and, to some extent, standardised the drink’s production. They have been producing and marketing the drink under its proper name ever since. Sales of the drink have soared in recent years, allowing it to form part of the unique Cypriot identity. Today, the drink usually accompanies a good meal, such as a meze, or is served with a range of dried fruit and nuts. Most importantly, however, most agree that it is best enjoyed in good company!
