Tsipouro is prepared by distilling pomace or grape marc i.e. from residues of grapes are left after pressing and extraction of the wort and wine production. both white and red grapes can be used.
When distillation is usually added to the retort, other than the marc, various flavorings such as anise, fennel and other. The anise is the cause of the “lightening” of tsipouro when water or ice is added