In every wine-producing corner of the Mediterranean, spirits are distilled from wine grape residuals—seeds, pits, skins, and the like. The French call such liquors marc; the Italians call them grappa. The Greek equivalent of grappa is tsipouro. Many Mediterranean lands also produce anise-flavored alcohols—arak in Lebanon, pastis in France, anis (dry or sweet) in Spain, sambuca (sweet, and also flavored with elderberry) in Italy, and so on. Ouzo, virtually the national tipple of Greece, began as something of a combination of the two, with a twist.