Fatourada fi Greek Liqueur
The manner in which this artesian Greek liqueur actually came into my possession sounded a bit like a dodgy first draft of an espionage/crime short story. It would be called:
Mr Drink ‘N’ Eat and the mysterious Greek Fatourada
My name is Mister, Mr Drink n Eat. I am a private palate for hire. It was August 2013 and I was minding my own business when I was got message (via Facebook) from a woman named Vicky Peristanoglou (sounded Greek) to see if I was interested in trying Fatourada fi. I had never heard of it. But it was unusual stuff, exotic; my interest was peaked. It all seemed pretty innocent so far, but the wrinkle came when I asked how she would get it to me. I was told mailing it was complicated and dangerous. I wondered why? She had valid reasons, but it could have been a smokescreen.
A few months later I got word that it finally had arrived in the UK, and I would be contacted with more information. One afternoon my phone buzzed with a text from someone named Eric who claimed to have the Fatourada in his possession. He wanted to meet. Who was this ‘Eric’? What did he have to do with Vicky P and the Fatourada? Over the coming months as it seemed difficult to arrange a suitable meeting time with him in London. Why couldn’t I tie this guy down? What was his game?
Finally, the big day arrived with the swap due to go down at 14:30 GMT at Cabin wine bar, Waterloo station. It needed to be someplace public; I had made that mistake before. I decided to arrive early to get the drop on him. Taking a seat at a high bar table gave me a full view of the whole station. Ordering a glass of wine and a bite to eat I scanned the crowd, my senses alert. My courier arrived some minutes later in the form of a Greek economics student named Eric (spooky). Early twenties, well groomed, intelligent and from a good family as far as I could tell. He sat and handed over the package, but then asked me to choose him a glass of wine (was this a test?), so I did. He seemed happy with it and we exchanged pleasantries for a half hour or so, then he said goodbye and left disappearing into the crowded station. I wondered if I would see him again. I guess it didn’t matter because when I opened the bag, it contained a rather fetching looking bottle with a liquid inside the colour of melted amber. I couldn’t help noticing cinnamon stick tied to the neck. Could it be a message? But there was more… A plain envelope with Mr Nathan Nolan (an alias of mine) written in black ink. Inside was a single sheet of paper, a printed message from the producers Yiannis Koulelis and Maria Copsachilis thanking me for my interest in their product and being honored to hear my feedback. But was there’s more to it.
The case took another 6 months to close as I tried to find the right occasion to taste it. The time finally came when I met up with a fellow private palate whose tastebuds I trust more than my own. Walls, Matt Walls is his name and we drank it with our good ladies the other week. Here’s what we thought:
The nose began with a blast of citrus orchard, then hints of marzipan, maraschino cherry and digging deeper came rich notes of warm cinnamon and cardamom. But all the while I was getting sprays of fresh Sevilla orange zest. The texture is viscous and buttery (akin to some dessert wines) with a complex flavour profile. The mulled wine spices nibbled my tongue and lounged on my palate, but there was more: brandy butter, orange studded clove, waxy lemon, Christingle and an intense Cosmopolitan brûlée finish. I really liked its layers of orange spice and it was enjoyed by all paired with a walnut and caramel tart. Coming out at 21% AVB and being so decadent perhaps its too rich to drink more than a small glass, but a small glass was all you needed. I for one felt very lucky to have tasted such a unique and well crafted elixir.
Yiannis and Maria produce their spiced nectar by hand in small batches on the beautiful Greek island of Kythira (Kythera/Cythera). The name Fatourada itself is borrowed from a time when Venetians ruled Kythira (along with a number of other Aegean islands) with the heady libation only consumed by its wealthy elite. The base spirit made from Hamburg Muscat grapes is double distilled in their copper pot still before it is allowed to macerate with the green skins of locally hand picked oranges and cinnamon wood.
Fatourada fi is certainly the sort of thing you could imagine the Gods sipping while they lounged around Mount Olympus plotting love affairs with nymphs and battles with Hydras.
The case of the mysterious delicious Fatourarda fi was now closed.