High up in the mountains of Cyprus, surrounded by whispering pine trees and rugged beauty, lies Tsiakkas Winery—a story that began quietly in a small village basement. For six years, Costas and Marina Tsiakkas made wine in Costas’ grandfather’s cellar in Pelendri, with no barrels, no equipment, and no guarantees. Just determination, love for the land, and a belief that wine should always reflect its place.
In 1994, they moved into their current home in the mountains, where their vision began to take root. What started with 500 bottles a year has grown into a respected winery producing around 250,000 bottles annually, cultivating 25 hectares of vineyards, some of the highest in Europe.
Today, the winery is a family effort. Andreas welcomes guests with warmth and hospitality, while brothers Ektoras and Orestis, both trained in viticulture and oenology in France, work in the vineyards and cellar. Orestis has carried the family vision forward, blending tradition, science, and innovation. His leadership has already brought international recognition, with awards that Tsiakkas wines are among, if not, Cyprus’ finest.
For the Tsiakkas family, growth has never been about numbers. It has always been about honesty, authenticity, and making wines that reflect the land that raised them. With Promara and Exelixis, they are not only sharing their story with the world – they are sharing the very soul of Cyprus.
The story of wine in Cyprus is not written only in books, it’s carved into stone terraces, whispered through mountain vineyards, and carried in the stained hands of generations who never gave up on their vines. Archaeological findings show that winemaking in Cyprus stretches back more than 5,000 years, making Cyprus one of the oldest winegrowing regions in the world.
For centuries, villagers cultivated steep slopes and bush-trained vines, not out of convenience, but out of necessity. They endured foreign rule, wars, and even the phylloxera crisis that devastated European vineyards. Yet miraculously, Cyprus’ vines survived. This unbroken chain of viticulture is what allows the island today to reclaim its heritage with renewed pride.
Today, a quiet revolution is reshaping Cypriot wine. A new generation of winemakers is looking not to imitate other regions, but to rediscover what is uniquely Cypriot. Indigenous grapes such as Xynisteri, Promara, Yiannoudi, and Maratheftiko – once nearly forgotten – are now at the forefront of this revival.
High-altitude vineyards, combined with centuries of instinctive knowledge, are yielding wines of character, freshness, and authenticity. These are wines that speak not just of terroir, but of a culture that has endured, adapted, and remained deeply connected to its land.
Cyprus is no longer a hidden chapter in the global wine story. Each bottle from this island carries more than flavour; it carries a history of resilience, tradition, and rediscovery.
This is the soul of Cypriot wine: ancient in origin, modern in expression, and timeless in spirit.
Every bottle tells a story. Some are familiar, like the comfort of a wine you’ve shared many times before. But others are whispers from faraway places, waiting for someone curious enough to listen. To explore wines and spirits from around the world is to take a journey without leaving your table. A journey that can surprise, delight, and sometimes even change the way you think about flavour.
What makes these discoveries so rewarding is not just novelty, but connection. Behind every new grape variety or rare spirit lies the story of people who refused to give up on their craft. Families who harvested steep vineyards by hand, winemakers who revived forgotten grapes, distillers who searched for balance in the delicate notes of herbs and fruit. To taste their work is to share in their journey, even for just a moment.
Trying something new is always a little leap of faith. Yet it’s in those leaps that we often find our favourite memories: a bottle opened among friends that nobody had tried before, a glass that sparks conversation because its flavours are unfamiliar yet irresistible. These experiences remind us that wine and spirits are not only about taste, but about discovery, curiosity, and the joy of the unexpected.
The world of wine and spirits is vast, and it’s still being written. There are bottles out there waiting to be found. Not mass-produced or predictable, but crafted with care, honesty, and intention. They are invitations from other places, other traditions, other ways of seeing the world.
When you choose to explore, you aren’t just trying a drink – you’re opening a door. And on the other side, there is always something worth discovering.
Mastering the Art of Matching Wine & Spirits with the Perfect Moments
Choosing a great wine or spirit is just the beginning. The real magic happens when you match that bottle with the right food, the right setting, and the right mood. At Solo Spirits, we believe pairing is more than a menu decision — it’s a way to elevate everyday moments into something memorable.
Whether you’re planning an elegant dinner, a casual picnic, or a quiet evening alone, the right pairing can unlock flavors, trigger memories, and even change the course of a conversation. It’s not about following strict rules — it’s about finding harmony between taste and atmosphere.
When Rum Meets Fire
Take rum, for example. Most people think of it as a beachside mixer or something sweet for cocktails — but a high-quality dark rum like Plantation Guayana tells a different story. This rum has layers of depth: hints of toffee, spice, and wood that beg to be paired with equally bold flavors. Think grilled ribs with a smoky glaze, or even dark chocolate with sea salt. Pairing this kind of rum with fire-cooked meals isn’t just delicious — it’s primal. There’s a warmth and richness that turns every bite and sip into something that feels earned.
Rums like these are for more than sipping — they’re for slowing down. Letting the taste unfold over the course of a meal, feeling the heat from both your food and your glass, and sharing a few quiet moments with friends who get it. It’s not about excess — it’s about experience.
Break the Rules — But With Intention
At Solo Spirits, we encourage experimentation. Why not pair tequila with something unexpected, like slow-roasted duck or a silky mushroom risotto? A good añejo tequila, aged and complex, holds up beautifully to rich, savory dishes. It challenges expectations and rewards curiosity.
Pairing right isn’t about playing it safe — it’s about trusting your palate and your instinct. You don’t need to be a sommelier to know what works. All you need is a good bottle, an open mind, and a sense of occasion.
Because at the end of the day, the best pairing is the one that makes you pause and say — this feels right.