Since the beginning of the last century, the art and secrets of making traditional tsipouro with copper stills have traveled along with the Krommydas family from the mountainous villages of Mourkana in Thesprotia.

In 1947, Charalampos Krommydas, also known as Kalaitzis, relocated to Vasiliki Trikalon. There, he continued to make the best tsipouro, which became known as Kalaitzis' tsipouro.

Today, his grandchildren continue to produce their grandfather's famous tsipouro, using the same methods and the same passion, from excellent grape varieties that offer intense citrus fruit aromas, giving Kalaitzis' tsipouro its unique taste with a soft, aromatic finish.