Loel Zivania

Loel Zivania is a 45% ABV zivania made by the Cypriot company LOEL, founded in Limassol in 1943, from the island's native Xynisteri and Mavro grape varieties. Zivania is a colourless distilled spirit unique to Cyprus, made by distilling grape marc and local dry wines; within the EU, the name is protected for the drink produced only in Cyprus.

LOEL and the zivania tradition

According to the producer, LOEL was the first company to produce and bottle zivania industrially, in 1996; before that, zivania was mostly made in villages using home-style stills. Today part of Laiko Group, LOEL describes itself as Cyprus's largest zivania producer. Zivania contains no sugar; under its legal definition, its alcohol strength cannot exceed 60%, with 45% the most common strength.

How is it served?

In Cypriot tradition, zivania is drunk neat, ice-cold, in small glasses, especially in summer. As it contains no aniseed, unlike raki or ouzo, it does not turn white when water is added.

What food does it pair with?

Zivania is generally served not on its own but with small snacks: nuts, Turkish delight, and Cypriot charcuterie such as soutzoukos (grape-must sausage), loukaniko and lountza are its traditional companions. It also has a natural place at a table set with Cypriot mezes.