When four years ago, Anastasios (Tom) Christopoulos announced to his wife Anna and his three children his plan to produce his own tsipouro, in Australia, never in his wildest dreams did he envisage that in such short time, his products would be awarded the best in the world.

“We are very passionate about what we do. From inception, we have worked really hard to make the best quality tsipouro in the market and by the looks of it our hard work is paying off,” says the tireless entrepreneur who migrated from Kalamata, at the age of 18, and settled in Adelaide, where he met and married his Spartan wife, Anna.

Last year the family business, operating under the name ‘Vittorio Spirits’, was awarded Best Alternate Spirit 2019, at the Tasting Australia awards, that were held in Adelaide while this year the company took out three major wins for their Tsipouro with Aniseed-Platinum, Traditional Tsipouro – Double Gold – Tsipouro Special 500 – Double Gold at the SIP Awards 2020 that were held in the US.

The company was also named Best Australian Brandy Distillery 2020 at the Melbourne International Spirits Awards 2020 while their traditional tsipouro received a gold medal, their Ou70 product a silver medal and their rakomelo a bronze medal.

The Adelaide-based family sources local produce from the Barossa Valley as well as the Riverland and McLaren Vale regions to create authentic tsipouro, using original recipes from Greek monks. In addition, the Christopoulos family recently completed the production of their very first ouzo line named ‘Ou7o’ which has already been received with enthusiasm in South Australia.

“In all these years, my wife has been my rock helping me make all my dreams come true. She has been a supportive business partner and at the same time the best wife and adoring mother to our three children. I am very proud of my family and I think that they are also very proud of how far we have all come together as a unit,” says Anastasios.

Striving for excellence and authenticity, Anastasios and Anna visit Greece twice a year to meet with producers and learn more about the art of making tsipouro the way their ancestors did while they continue to explore different ideas and methods and even brought all their distilling equipment from Greece.

“It has been a whirlwind for us trying to source the best local grapes and create an authentic product. This is a very significant moment for our family and the awards are an indication that we are on the right path,” says Gina Sabaziotis, Anastasios’ daughter who is also actively involved in the distillery business.

The Australian distilling industry is one of the fastest growing and most diverse in the world. With that in mind, the family is seriously contemplating taking the next step and opening the first ‘tsipouro bar’ in Australia in 2021.

“We have been playing with the idea for a while and we feel that now is the time to take the next step. We want our product to be the representation of what Greeks can do when they put their mind to it and at the same time create a product that originates from our beautiful Greece leaving our own family legacy behind,” says Anastasios, who despite turning 74 soon, shows no signs of slowing down.

“To me, age is not relevant. I believe that a person can do whatever they put their mind to if they decide to work hard. After all, Greeks are the greatest example of success and determination.

“If we the Greeks of diaspora don’t show the world what we can do, then who will?” he concludes.

COOKING WITH TSIPOURO…

The Tsipouro Aniseed or Traditional can be used in cooking depending on acquired taste.

* The Aniseed Tsipouro is equivalent to Ouzo, can be used in grilled, charcoal or oven baked octopus.

* Any sautéed seafood such as prawns, scallops, calamari can be finished off with Aniseed Tsipouro.

* This can also be used in lamb and pork roast, by putting a splash into the water and oil so that the aniseed infuses into the meat as it is cooking.

* Aniseed Tsipouro can also be used in risotto’s as well as desserts.

* The traditional Tsipouro, can be used in Tomato Sauces for Marinara instead of red or white wine and tomato dipping sauce.

* The traditional Tsipouro and Aniseed Tsipouro are also enjoyed as an aperitif or digestive.

* Great with mezedakia such as loukanika, kontosouvli, saganaki cheese, toursi, galotiri etc.

* Rakomelo is diverse as it is sweet, so it can be used in many sweet puree’s, over ice cream, used as a syrup for poached pears or any poached fruit, or enjoy over grilled bananas!