Have you ever wondered how Cretans make raki, the traditional spirit that is famous throughout the world for its very high alcohol content and its rich flavor and aroma?

The procedure which remains unaltered through time is known by the name of Cauldron feasts (Kazanemata in Greek) and takes place in November and December on the beautiful island of Crete.

Pulped grapes leftovers from wine-pressing are stored to go through a process of fermentation for 20-40 days. These are then poured into the cauldrons with water. Boiling i.e. distillation starts right away and is witnessed by both locals and curious tourists! After only one hour, the first raki starts falling in small drops. This extremely strong spirit is almost pure alcohol! Gradually, distillation passes through several alcohol percentages to reach its minimum number at 18 degrees. 

The raki making procedure is celebrated throughout the island with impromptu feasts, accompanied by live music and Cretan dances. The lucky visitors will have the chance to taste amazing delicacies of the local cuisine, including kalitsounia (sweet mini cheese pies), dacos (the traditional hard Cretan bread accompanied with tomato, mizithra cheese and plenty of virgin Cretan oil) and snails boubouristì (popping fried snails).

Raki is much more than a drink for the Cretans. It accompanies both the happiest and the saddest moments in their life and has a central role in every friendly meeting of festival.
This is why Cauldron feasts are such an important autumn event in Crete, no visitor should miss.