Zinavia

A pomace brandy produced from distillation of grape pomace plus local dry wines, Zinavia is colourless with a light aroma of raisins. With an alcohol content of 40 – 95%, it's no surprise Northern Cyprus's national drink is known as ‘firewater’.
Dating to Venetian times in the 14th century it's still made in the same tradition today. Grape pomace (pulp, peel, stalks and seeds) is mixed with high-quality dry wines made from indigenous grape, distilled in a 'kazan' copper pot and mellowed. Using different processes to produce distinct qualities and intensities, a very slow process usually lasting eight hours, turns tons of pomace into a highly potent clear liquid.
Locals drink Zinavia as an aperitif, serve it ice cold in summer, gulp it on cold mornings or enjoy a small measure with meals. Traditionally, it was also used to treat and sterilise wounds, soothe muscular aches, numb toothaches and clean and disinfect. Villagers still make it at home and it can be seriously strong, so you can buy it from a supermarket or head to the villages for that extra kick. Zivania has varieties with up to 95% alcohol presence, so beware. Turkish Cypriots say, “the best Zinavia is the one that burns well when you set it on fire”. You may want to seek advice on alcohol levels before trying Zinavia - or afterwards if you drink too much!