LOEL celebrates 30 years of its Zivania

Nicosia, Cyprus. LOEL celebrated the 30th anniversary of its Zivania a couple of weeks ago, marking a product that has become iconic among enthusiasts of the grape marc spirit. Distilled in Cyprus for centuries, Zivania has long held a significant place in Cypriot daily life.

A traditional spirit with European protection

Traditionally made exclusively from grapes, Zivania is a strong alcoholic drink distinguished by its flavour and fragrance. It is colourless, has a faint raisin aroma and typically contains 45% alcohol by volume. Described as a pure spirit with a pleasant alcoholic character, it contains neither sugar nor acidity.

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EU protection introduced in 2004 reserved Zivania for Cyprus, preventing production elsewhere or the marketing of another country’s product under the same name. Protected Geographical Indication status followed in 2008.

Historical accounts and restrictions

Surviving historical accounts of Zivania are limited, possibly because writers and travellers concentrated on Cyprus’s highly regarded wine. In the late 18th century, Giovanni Mariti described a beverage he called Acquavite in terms closely matching Zivania. His account also recorded exports of the drink to Syria.

British writer Samuel Baker provided evidence in 1879 of production continuing through the island’s Ottoman and British occupations. He described grape skins and stalks being set aside to ferment before distillation into raki, or spirit.

Wine producers sold Zivania to merchants trading in wine and spirits until 1949. A colonial decree that year prohibited producers from distributing it because the government found excise duties too difficult to collect. The restriction drove production underground.

The decree’s repeal in 1998 legalised production and enabled producers to sell Zivania under its own name.

Production standards and ingredients

The Vine Products Commission oversees quality under the 1998 rules and regulations governing Zivania. Production is restricted to industrial facilities authorised by the Customs Department, while distillation equipment requires approval from the agriculture ministry. The new regulatory framework led to a substantial improvement in quality.

The spirit is made using pomace — the grape residue left after pressing for wine — combined with high-quality dry wines. Both come from local Cypriot grapes, with distillation restricted exclusively to the indigenous Mavro and Xynisteri varieties.

Regardless of which variety is used, fermentation follows the method employed for red wine, with the entire grape mass fermented.