"Souma" Chios Fig Liquor

[Uncle Jessup]

Diane Kochila has a show MY GREEK TABLE where they showed Fig liquor production of Souma on the island of Chios. Anyone ever heard of it?? Anyone ever try it?

From website:
"Produced on the island of Chios, this Greek spirit is distilled from sun-dried and fermented figs in traditional copper stills, similar to those used for making ouzo or raki. Traditionally, the production of souma starts around the end of October, and it typically lasts until mid-December.


The preparation of the figs, however, starts earlier, usually at the end of August, when the fruits are gathered, dried, and allowed to ferment in large barrels with water and yeast. This beverage is made by the local people of Chios, in traditional home distilleries, and it can be bought from individuals selling it in unlabeled bottles throughout the island.


Souma is often flavored with aniseed, mastic, or fruits such as mandarin oranges, apples, or quinces. The whole process of preparing the spirit is a special time of the year on the island, with people getting together in large groups to sing, dance, and savor various traditional dishes while distilling the beverage.


The people of Chios enjoy this strong beverage every day and on any special occasion, and it is recommended to pair it with a variety of traditional meze dishes or with dried fruits and nuts."

Souma | Local Spirit From Chios

What is Souma? Produced on the island of Chios, this Greek spirit is distilled from sun-dried and fermented figs in traditional copper stills, similar to those used for making ouzo or raki. Traditionally, the production of souma starts around the end of October, and it typically lasts until...

www.tasteatlas.com

Drinking Souma​

"Souma is a traditional drink made from figs. The figs are collected in August and spread on the roofs of the mastica villages to dry. They are then collected and thrown into large barrels with water and yeast and left to ferment. Around the end of October the figs are boiled in a traditional distiller, similar to the ones they use to make ouzo or raki with a tube that brings the steam into a tank. As potent as souma is (probably about 45% alcohol) if you continue the process and distil it again you get metapsima which is even more potent. Like ouzo, souma will turn white when you add water. What ouzo is to the people of Lesvos, souma is to the people of Chios and is drunk throughout the day and at all festivals, weddings and every other social occasion. What does souma taste like? If you like raki, or tsipuro you will love souma. If you don't know what those beverages taste like try to imagine moonshine with a very slight sweet taste. Souma is pure distilled spirits which means that it will get you high pretty quickly, get you drunk without you realizing it and probably not give you a hangover. Or maybe it will. Souma like ouzo goes better with a meze (snack) but in a stressful situation one shot of souma will relax you and allow you to face any hardship with a smile. Where can you get souma? In Chios or in Rhodes you can find it sold in unlabeled bottles. There are no souma factories and no companies producing souma. It is made by individuals. Many restaurants will have it if you ask for it and some will serve it after a meal even if you don't. The best souma I have found is sold in the square of the village of Mesta in Chios. Pick me up a bottle if you go there. Mine fell out of the fridge and broke and now my whole house smells like souma and the nearest bottle is 5000 miles away." Drinking Souma on Chios If you like raki, tsikoudia or tsipuro you will love souma, which is like those products but made with figs on the island of Chios, Greece www.greektravel.com

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[rayray]

My buddy's brother Sal who lived in New Rochelle, NY had about 20 fig tree's in his backyard he made some kind of fig alcohol. I never had it, and my buddy Gino never raved about it so there's that and he LOVES figs...I always assumed it would taste great but who knows.

it's like my relatives making Dandeloin wine and tea, it sounds cool but was like drinking poison

 

[ktrain]

Ooooh I'd be up for that, funny that you post this.
I was about to post one that was graciously gifted to me be our very own @FIGSinGA Mike. (Thanks again Sir)
It is a product of Germany and very tasty!
Really smooth with really nice flavor.

 

[GoodFriendMike]

Seems depending on area. It may be made from grapes or figs.
Both sound pretty good.

 

[Georgedimi]

Souma made from figs is ok. If you want to sip something or take shots of something with good friends and food to warm you up in the winter it does the trick. I never got any fig taste from this, and people would often add flavors, the most popular is anise, rose and honey. In the article it mentions the island of Rhodes (where I am from) having souma. While this is true, souma from Rhodes is made from the leftovers grapes/stems of wine making. This distilled spirit , when made right has a raisin taste that is quite enjoyable. Raisin flavored moonshine, I love it. My family in Rhodes used to make it and send it to us by ship. Many gallons at a time. Unfortunately the older generation has all passed away and the younger ones down there don’t want to bother and or are to lazy, so for me it’s harder to find anymore, unless I visit family in Crete. There, tsipouro which is the same, runs like a fully loaded river. My dad and I have tried making it here in NJ with leftover grapes from a Winery close by to me, it was ok, I guess the grape variety and the grape quality is not the same since we lack that dry hot weather they get in Rhodes.

 

[TorontoJoe]

So unlike a Limoncello that's added to alcohol, this is like fig grappa?

I'm in!

 

[GoodFriendMike]

If grappa goes down as smooth as a good shine. I am in as well.

 

[TorontoJoe]

If grappa goes down as smooth as a good shine. I am in as well.

Good grappa? Oh yeah!

 

[Georgedimi]

So unlike a Limoncello that's added to alcohol, this is like fig grappa?

I'm in!

Fig grappa precisely, and like grappa (raki souma tsipouro tsakoudia, in Greek) if not good, very harsh, but that burn is good for the soul, warms you up in the winter.

 

[rayray]

So unlike a Limoncello that's added to alcohol, this is like fig grappa?

I'm in!

There's a couple of old school Sicilians we know in LI, they make some of the best grappa (what they refer to as grappa) that they make from left over wine, not the pomace. They say it's easier and just as good.

From a personal experience I'd have to say what these guys make (the two GiGi's), it's absolutely hands down the best grappa I've ever tasted--most of the time it's 100% clear, but every so often the one GiGi makes a slightly golden colored grappa---it's all super strong but with a great grape flavor that lingers in the after taste.

I know I can make this style but I have to see it and so far it's been a pain for us to get together to see it first hand--not to mention we kind of have to do it on the sneak because one GiGi is a BIL and the other GiGi is the best friend of one of our best friends but it's going to end up being, "OHHHH, are you my friend? Or his friend?" then "Oh okay, you guys don't need me no more..." thing that can last years.

You know....how some of these old school Sicilians can be when you're close.