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Double distillation is essential during the production of Tsipouro. An important
part of the process are quantities (heads and tails) which are removed from the
final product (distillation). The choice of raw ingredients to distill, correct
storage before the process, and the slow rythmn of simmering are all important
factors leading to the quality of the finished product that we have.
 The
production of tsipouro is old affair for the family Karoni. Even before the
official foundation of the distillery, in 1869, Yannis Karonis maintained a
rakopoleio (off license selling tsipouro) in Nauplio. The particular shop had
been set up with the help and support of the brave Kolokotroni, who was a
permanent visitor of the Karoni family when he was in Nafplion on business.
Because of their close relations Kolokotroni also baptised and married Marigo
Karoni and Yiannis Karonis. The Raki (as it was called then) made by the Karoni
family became known as "Brave Raki".
From then
until now the knowledge and taste has remained consistent. Taking the best
quality ingredients (vine stems) from a wide area of the Argolida - Korinthia
and Arcadia are used, regions well known for their wonderful quality of vines
and the result is Karonis Tsipouro, fascinating even the most demanding tastes.
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