Souma is a traditional drink of Chios made from the fermentation of fruits rich in sugars. The production process involves mixing and fermenting, which lasts around 15 days, followed by distillation. Distillation is done in one or two stages, with the method influencing the drink’s purity and quality.
Souma’s primary ingredient is figs, unlike the traditional Greek tsipouro, which is made from grapes. Growers harvest figs in late August and leave them in the sun for about 20 days before transferring them to distilleries, where they are soaked and mixed with yeast. After two weeks of soaking in water, the figs are ready for the distillation process. They are distilled in copper stills, often along with spices or other fruits like oranges. Once the stills are sealed, boiling begins, and locals gather to celebrate, waiting for the first drops of the drink to flow.
Today, souma is produced in Chios by fig growers using traditional recipes. The drink is intended for personal consumption or sale without bottling, as alcohol taxation remains relatively low. Souma is not yet officially recognised by Greek or European law. It is therefore necessary for the producers to apply to the Ministry of National Economy for its recognition and the establishment of production standards.
