Introduction on themarket of tsipouro, a greek traditional liquor, precursor of ouzo

Abstract

Tsipouro is a not well-known traditional pomace brandy, being produced mainly in continental Greece. It is a strong distilledspirit with 40–45 alcohol by volume, being produced by distilling the residue of wine press, named pomace. The present paper ocuses on the consumption behaviour of clients of Tsipouradik arestaurants, taking into account several social, economic and personalcharacteristics, which affect the behaviour of each customer. In total, 1000 questionnaires were collected, by which 680 were considered as valid, taking into account the criterion of completed answers. The application of both, Factor and Tobit analysis regarding Tsipouro consumption, presents a quite analytical consumer profile of the product. Although Tsipouro is a traditional alcoholic drink for Greece, and especially in Thessaly, it is proven that there are distinct and quite differentiated consumer behaviours.