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KAZANEMATA (CAULDRON FEASTS) |
| 18/9/2014 |
At the beginning
of the autumn, the infinite vineyard of Crete generously offers its valuable
harvest to the special century-old procedure of making the renowned Cretan
rakí, a procedure that remains unaltered through time: the Cauldron feasts
(called Κazanemata).
Rakí (or
tsikoudiá) is much more than the aromatic nectar of the Cretans; it’s their
loyal companion to happiness, sadness, meetings with friends, dances,
festivals. Rakí is so intrinsically connected to joy that even its making
procedure sets Novembers in Crete on fire!
Pulped
grapes - called tsikouda or strafylla - leftovers from wine-pressing are stored
to go through a process of fermentation for 20-40 days. They are subsequently
poured into the cauldrons with water. Boiling i.e. distillation starts right
away before your very eyes!
(Photos by Pantelis Vouterakis)
In just one
hour the first rakí starts falling in small drops; it’s very strong, almost
pure alcohol! Little by little, distillation passes through several alcohol
percentages to reach its minimum number at 18 degrees. That is when the
cauldron is put out and hot rakí urges everyone to careless dancing. People
exchange smiles, banters, good feelings.
After all,
that is what Cretan culture is about and that is exactly what rakí is about: to
bring people back to the age of innocence, directness, authenticity.
Source: http://www.visitgreece.gr/en/gastronomy/traditional_products/cauldron_feasts
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