Ouzo is made in a traditional way and exclusively in Greece; it belongs to the general category of the anis that is of the alcoholic drinks with a scent of anisos (anitholi). It is a product of marcs distillation and other saccharoid raw materials, which have been scented with seeds of anisos and maybe fennel, mastic of Hios, and other aromatic seeds, plants or fruits. Ouzo, for the distillation of which they use a special distillation machine (amvikas), cannot be submitted to an aging process and it is drunk straight or with some water É- the so called emulsion which is created in this case and it is related to the conciseness of ouzo antholi, its alcoholic title, to the quantity of water and to its temperature.

Tsipouro on the other hand, is the clear product of the marcs distillation, which means that it is not submitted to any scenting process. The variety and the fermentation procedures of the grapes, the distillation way, the analogy of ingredients are the determinative factors during the production procedure. Tsipouro is colorless, and has a very high degree of alcohol, that is why it is often drunk with water and always with some snacks, which traditionally have the following order: light salads, sour (pickles), various dry-salted (sea rover, anchovies, e.t.c), fish, crawfishes, shrimps, rarebit, e.t.c.

Many are the habitants of Halkidiki who produce their tsipouro either for sale but mostly for domestic use.