In 1950, Panagiotis Vantanas created the ultimate Tentura recipe to satisfy its demanding enthusiasts. He primarily extracts cinnamon and clove, but also other spices, herbs, and citrus fruits, in a solution of ethyl alcohol of agricultural origin, adding his own secret touches.

He enriches this extract with aged Mavrodaphne of Patras, a sweet red wine. This extract matures for a considerable time in oak barrels and stainless steel containers, acquiring complexity and character.

This recipe of Panagiotis Vantanas continues to this day by his grandsons, George and Panagiotis Tzoudas.

TENTURA VANTANA 1950 ESPECIAL, after being homogenized and stabilized, is filtered and bottled in fine quality glass bottles sealed with its characteristic red cork.

It is a product of Protected Geographical Indication (PGI) of Patras, and the corresponding mark appears on its label.

Its aromas are complex and its taste is stunning with a long aftertaste.

It is best enjoyed neat and chilled, or with crushed ice. After meals, it is delightful, also having digestive properties.

It participates in various imaginative cocktails, combines with fruit juices, pairs ideally with orange, and adds a special tone to coffee.

It accompanies nuts, dried fruits, Turkish delights, dark chocolate sweets, loukoumades, and more.

In gastronomy, it brings out new taste experiences, especially in recipes with meats, game, poultry, and beyond.

In pastry, it works small wonders in sweets with nuts.

The packaging with the corresponding bottle box artistically depicts an era engraving with the fountain of Georgiou Square in Patras. Georgiou Square is the central point of the city and directly connected to Gerokostopoulou Street, where Panagiotis Vantanas' distillery was located.