Zivania — Cypriot vodka 45%, used by the British to disinfect wounds

Zivania (ζιβανία) is a distillate from grape pomace — so-called pomace brandy — produced in Cyprus since at least the 14th century, when Venetians described it as "aqua vitae" in trade documents from 1400. Today it has the status of a European Union Protected Designation of Origin (PDO) since 2004 and is the only Cypriot alcohol with this designation alongside Commandaria wine.

The standard strength of zivania is 40–45% alcohol, although homemade versions (legally produced up to 70 liters per family per year after obtaining a license from the customs office) can reach 60–65%. It was this strong, un-deodorized distillation that caused British soldiers to use zivania as a disinfectant for wounds during World War II and the conflicts on the island in the 1950s when medical spirit was unavailable.

How zivania is made — ingredients and process

Zivania is made exclusively from Cypriot grapes — traditionally the Mavro and Xynisteri varieties, which grow in the Limassol area and on the Troodos hills. After the grape juice has fermented and been pressed to produce wine, the remaining pomace (skins, seeds, stalks) is taken to copper alembics and subjected to steam distillation.

The first distillation yields a distillate with a strength of 20–25%, called "protovrazo". A second run in the same alembic raises the strength to 40–45% — this is already ready zivania. The color is crystal clear. Industrial producers (e.g. Kyperounda distillery or SODAP plants in Limassol) filter and dilute the product to a standardized strength before bottling. Homemade versions do not undergo this correction.

An important difference from Greek tsipouro or Italian grappa: zivania does not undergo aging in wood in traditional production. It is drunk fresh, chilled (refrigerator temperature, approx. 8–10°C) or at room temperature from a small glass (called a "potiri"). Lack of aging = lack of brown coloring and oaky notes — it is pure, clear essence of grapes and the distillation process.

Taste, ritual and drinking rules

The taste of pure zivania is sharp, slightly fruity with a distinct note of almonds and dried seeds. The lack of liqueur sweetness distinguishes it from premium grappa. In Cyprus, they say: "zivania is for the stomach, not for the nose" — meaning it is not tasted like whisky, but drunk quickly, in small sips, always with mezedes (snacks).

The serving ritual is precise:

• Small glass (30–50 ml), chilled
• Zivania temperature: refrigerator or room temperature — never with ice (ice "kills" the taste)
• Accompanying mezedes: olives, a piece of halloumi, bread with herbs
• Toast: "Yiamas!" (Cheers!) or "Eis ygeia!" (to health!)
• It is not drunk with cola or juice — this is an insult to a Cypriot

In the kafenio (traditional cafe, accessible to men, see article about kafenio) zivania appears after 6:00 PM as a complement to card games or backgammon. Price of a glass in the kafenio: 1.50–2.50 EUR (6–11 zł). In tourist restaurants: 3–5 EUR (13–22 zł).

Homemade production — what the law says

Cyprus is one of the few EU countries where homemade spirit production is legal after obtaining a license. A family can produce up to 70 liters of zivania per year for personal use, paying a symbolic customs fee (in the range of 10–20 EUR depending on the season). The pomace must come from their own or purchased grapes, you cannot buy ready-made must.

Practically every village in the Troodos area has at least one family with an alembic (alambikia — small still). A traditional copper alembic costs 800–2000 EUR (3440–8600 zł) depending on capacity. New alembics are still made in workshops in Larnaca and Limassol.

The distillation season lasts from late September to November — after the grape harvest. During this time, the air in the wine villages smells of fermenting must.

Zivania and tourism and shopping

A bottle of good quality zivania (500 ml) costs 8–15 EUR (34–65 zł) in grocery stores. Brands worth noting:

• Zivania Loel — produced by Loel Winery in Limassol, the most widely available
• Zivania Fikardos — from the Fikardos winery in Paphos, distinctly fruity
• Zivania Tsiakkas — premium version from Palaikythro, limited production, price approx. 18–22 EUR for 700 ml (77–95 zł)

At Larnaca and Paphos airports you buy zivania in duty-free, but it is worth knowing that the cheapest versions available in duty-free are often those mass-produced by SODAP — tasty, but not the most interesting. It is better to buy in a village shop near a winery.

Folk medicine and non-media applications

Besides the bottle, zivania goes into Cypriot folk medicine. It was used (and is still used locally) to:

• Rubbing on aching joints and muscles (herbal infusion: sage, thyme)
• Massaging temples for headaches (an old practice before access to pharmacies)
• Preserving some cheeses (anari marinated in zivania)
• Disinfecting wounds in the field — as confirmed by EOKA documents from the 1950s.

It is not scientific medicine, but a strong and still living tradition among the older generation.

Where to try and what to bring home

The most authentic tasting places:

• Winery Tsiakkas (GPS: 34.942°N, 32.852°E) — Palaikythro, Troodos. Zivania tasting combined with a walk through the vineyard, free entry.
• Radziwill Winery (GPS: 34.756°N, 32.543°E) — Paphos. Tasting of 3 products for 5 EUR (22 zł).
• Omodos village — many family shops with local zivania, wholesale prices.

Zivania can be taken to Poland without restrictions (for personal use) — EU law does not limit the amount of alcohol transported between EU countries for personal use. A limit of 1 liter above 22% alcohol applies to third countries.

Find accommodation near Troodos and Paphos vineyards with the option of excursions for tastings on CyprusBooker using the filter "near vineyards" or "Troodos region".