A series of half-hour shows produced by ERT for 2024-2025.

The idea, as the title of the show suggests, aims to present all the links in the production chain of a product, from the stage of seed selection to the final product that will be placed on the retail shelf.

The orientation is to highlight the primary sector and the processing industry, which deals with agricultural and livestock products throughout the Greek territory as much as possible.
The goal of the show is to give the viewer-consumer the opportunity to learn about these products through the personal stories of all those involved in the processes of production, processing, packaging, and marketing.
The impetus for the proposal to implement the show was the realization that the overwhelming majority of us consume a variety of products without knowing how they are produced, what nutritional benefits they offer, and how they are preserved before consumption.

Produced from grape skins, seeds, and other winemaking residues in traditional stills, tsipouro is a staple of both everyday life and special moments. It brings people together around the table and, when consumed responsibly, helps us relax and lift our spirits. This authentic natural distillate has deep roots in Greek tradition.

Our show delves into the history of alcoholic beverages, tracing the earliest mentions and exploring how Arab alchemists contributed to the art of distillation. It also examines the role of the Monasteries of Mount Athos in the production of spirits, the connections between ancient Dionysian ceremonies and the Mysteries of the Great Gods, and how these rituals relate to the small festivals held in Samothrace every October after the grape harvest—known as ""ta kazania"" (the cauldrons).

In the presence of good company, we learned about the distillation process in a celebratory atmosphere, tasting quick-boiled goat stew and understanding the importance of discarding the ""heads"" and ""tails"" of the distillate. We explored concepts like alcohol grades, double boiling, proper transportation and storage, and the necessity of letting the tsipouro ""rest"" before consumption.

To uncover the world of aged tsipouro, we visited a distillery in Serres to learn how the manufacturing process and barrel origin influence the final product. We discovered how long aging can last, the aromas it can infuse, and, most importantly, how to enjoy it properly.

But as with wine, the quality of tsipouro starts with the raw material. Our journey began in Soufli, Evros, where we witnessed grape harvesting and asked experts about vine care and the varieties best suited for producing high-quality tsipouro.

The rest of the story unfolds on screen…