This article compiles key information about the traditional Cypriot drink — zivania: its types, production features, taste distinctions, history, and how to choose a quality beverage.

• How Zivania Is Made
• Types of Zivania
• Where to Buy Homemade Zivania
• Historical Context
• How Zivania Is Consumed
• How to Recognize Good Zivania
• Important to Know

Zivania — Traditional Drink of Northern Cyprus

Zivania is one of the symbols of Northern Cyprus and an important part of the local gastronomic culture. It is a strong alcoholic beverage that Cypriots have been producing for hundreds of years. Essentially, zivania is a grape distillate, reminiscent of Georgian chacha, Bulgarian rakia, or Italian grappa.

How Zivania Is Made

Zivania is obtained by distilling the grape pomace left after winemaking. The classic recipe includes:

• pomace from local grapes,

• a small amount of grape must or young wine to enhance the flavor,

• traditional copper distillation pot.

The process looks like this:

1. The pomace ferments naturally.

2. Then the mass is distilled in copper apparatuses (cauldrons).

3. The first distillate is especially strong — it is the most valued.

Thanks to the copper pots and local grapes, zivania acquires a rich and recognizable taste.

Types of Zivania

In Northern Cyprus, you can find several varieties of the drink:

Commercial

Available in almost any store.

• Price: from 120 TL per 0.7 L

• Strength: 45–49%

• Varieties:

  • classic clear,

  • “gold” (aged),

  • flavored (with herbs and spices).

Homemade

Stronger, more aromatic, and much more diverse in taste.

• Strength: 50–70%, sometimes higher

• Ingredients: not only grapes but also other local fruits

• Popular flavors:

  • apricot,

  • mulberry,

  • cactus (from prickly pear fruits),

  • blackberry,

  • pomegranate,

  • fig,

  • mixed berry infusions.

Homemade zivania is often sold in unlabelled plastic 1-liter bottles — a classic feature of Cypriot villages.

Where to Buy Homemade Zivania

Homemade zivania is most often sold:

• in villages,

• on farms,

• by private winemakers,

• at roadside shops, especially in winemaking regions.

One of the most famous locations is behind the village of Lefke, near the restaurant Swan of Soli. Here you can find more than 15 types of homemade zivania, including rare fruit variants.

Historical Context

Zivania began to be produced in Cyprus during the Venetian Republic era (14th–16th centuries). The drink was part of peasant household life: winemaking was widespread, and zivania became a way to fully utilize grapes without waste.

Over time, the drink became an important element of local traditions:

• served at celebrations,

• used for warmth in winter,

• applied as a home remedy — for example, for rubbing during colds or muscle aches.

This practice continues today.

How Zivania Is Consumed

Traditionally, the drink is consumed:

• neat, in small glasses,

• chilled, especially in summer,

• with meze — snacks like fried halloumi, olives, or sujukos sausages.

In winter, zivania is sometimes served slightly warmed.

How to Recognize Good Zivania

Signs of a quality beverage:

• clarity (if it’s the classic version),

• pure grape aroma,

• absence of strong chemical odors,

• soft yet strong aftertaste,

• no sweetness (authentic zivania is not sweetened).

Homemade versions may be stronger and more aromatic, but the taste is always natural.

Important to Know

Although zivania is a drink with character and a rich history, it is quite strong. It should be consumed in moderation, especially when trying homemade versions, where the strength can exceed 60–70%.