Zivania

Zivania or zivana (Greek: ζιβανία, ζιβάνα) is a Cypriot pomace brandy produced from a mixture of grape pomace and local dry wines made from Xynisteri and Mavro grapes.Zivania stills are similar to those used for tsikoudia in Crete. Zivania is colorless and alcoholic with a light aroma of raisins. Its alcohol content varies, with 45% by volume being the typical value. Zivania contains no sugars and has no acidity.

Zivania has been produced in Cyprus since the time the Republic of Venice ruled the island, around the end of the 15th century. Evidence of its continued production during Ottoman and British rule of the island comes from writers such as the British writer Samuel Baker who in 1879 reports: "...the refuse of skins and stalks is laid upon one side to ferment for the manufacture of raki, or spirit, by distillation...". Since 1989, zivania has been protected under EU regulations as a name for grape marc produced in Cyprus.

In order to produce zivania of the highest grade, mature healthy grapes of the best quality are used. The grape must used for the fermentation should be of less than 13° Baumé, in order to get complete fermentation. As soon as the fermentation process completes (i.e. producing less or equal to 0° Baumé reading), the wine and pomace mixture is transferred to the main container of the distillation apparatus, called kazani (Greek: καζάνι) and distillation begins. The first zivania that comes from the still has the highest alcohol content, while the last taken out of the apparatus has a low alcohol content and it is called porakos (Greek: πόρακος). Depending on the pre-distillation mixture, different qualities of zivania are produced:

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