Known more for wine and some underrated beers, as well as the exquisite brandy Metaxa, Greece has a whisky too.
Argiris Taramonlis, a retired Colonel has been experimenting with making whisky since 1994 and said he has produced one of high quality.
A few years later he extended his research and techniques and turned his basement into a whisky making lab. Others who tried gave up as they said the Greek version tasted like tsipouro.
Taramonlis said he has already received congrats for his special whisky and received many proposals for co-operations. Next year the whisky maker from Larissa intends to increase his production quantity, making 200-300 kilos instead of 50 kg he had first made. Whisky needs years to mature as its production procedure is laborious (malting, mashing, fermentation, distillation, maturation.) He said he’s planning to market it, which could be a tough sell for those used to Scotch, American bourbon and Irish whiskey
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