The same, back then and now. Like back then in the 1940s, when Nikos Pilavas did his first distillation with his own recipe and the best raw materials… Like back then, when he left it 2 to 3 months after its production in the cauldron and gave it time... This is what...

An exceptional distillate, with the solemnity of an old family recipe that we discovered and made golden. The infusion of various ceeds in the distillation, such as star anise, fennel, sweet anise, cardamom, coriander, and Chios mastic, imparts the sweetness needed in...

Extra value on a tradition. On a traditional liqueur that has been being produced in Patras for over a century… On the aroma of carnation, cinnamon and nutmeg with the taste of extracts of the fruits of Mavrodaphne… On top of all these... Pilavas distillery has added...

The famous medieval villages of the southern part of the island of Chios, with their narrow streets, arches and distinctive architecture of houses decorated with "xysta" are unique in Greece. The tear of the mastiha tree that thrives on this island exclusively is...

When the traditional recipe met the selected grape varieties... …Then a unique tsipouro was created, with persistence and meticulousness from selection to distillation and bottling… This is the Pilavas tsipouro which is being looked for by name for its authentic taste...

Only the best raw materials from Greece… No compromise… Nothing less than the best… Because it’s only the best raw materials that we select meticulously that make our liqueurs distinguish and stand out with their unique, fine taste.