It is made by combining raki or Tsipouro with honey and several spices, such as cinnamon, cardamom,
or other regional herbs. It is produced in Crete and other islands of the Aegean Sea and on the Greek mainland,
chiefly consumed during the winter as a warm drink.
Grapes, mainly from the Sultanina variety but from other local varieties, such as Moschato, Malvazi, Vilana, Kotsafili and Mandilari.