In Ptolemaida, the distilleries have started their annual tsipouro production earlier than usual, approximately ten days ahead of previous years. This year, the process is expected to last about two months. While the quantity of tsipouro produced has decreased, quality has significantly improved, according to Stergios Oikonomakis, a local distillery owner. The traditional distillation process involves strong flames and meticulous techniques, reflecting a cherished ritual among winemakers in the region.