Στουπάκης

Stoupakis distillery

History

It is said that Chios was Homer’s birthplace. It is also believed that it was in Chios that Columbus acquired the masterful seamanship that helped him discover America.

Chios is the land that breathes life into the well-known springs of Karydia and bestows the springs’ precious water for Stoupakis Distillery.

Our story begins in 1896 on Chios island, where the anise-flavored ouzo traveled to all of Chios’ villages and across the sea, reaching the Asia Minor Coast.

In 1900, Yannis Stoupakis acquired his first permit from the Ottoman Empire allowing him to operate his distillery at Dafnonas.

Today, those very same copper stills he so carefully tended to are at the company’s state-of-the-art facilities.

Vision

Homeric Mastiha Spirit, whose raw material is Chios’ iconic mastic, are authentic Greek products with an international passport.

It ‘s no secret that the world’s gaze is now upon traditional Greek products which are taking their rightful place at the top of consumer food preferences.

The unique traits of our traditional Greek products make them ideal exports as they are produced exclusively in Chios.

Through systematic promotion, we aim at steering them towards fulfilling their potential: gather international acclaim and become popular among consumers.

Production

Εxpertise, experience, and tradition mesh together to create a powerful weave that is the driving force behind the Stoupakis Distillery’s state-of-the-art production facilities. The result is an out-of-this-world experience for the palate of connoisseurs and newcomers alike.

Our plant is outfitted with cutting-edge equipment which includes a large number of distillation stills and an equally impressive number of production and bottling lines.

It is here that our products rest until they acquire their unrivaled taste. We made a considerable investment in the quality control sector and looking at what we have achieved we are proud:

an ultra-modern lab, equipped with the latest in state-of-the-art technology and staffed with chemists, mechanical engineers, and degustateurs.