Ouzo
By Dimi Deliyiannis © 2005

Ouzo - Undoubtedly one of the most Iconic trademarks of Greek culture. Dating back to the late 19 the centaury, Ouzo is created from pressed grapes and berries which is then combined with various herbs. Its distinctive aroma comes from anise and the unmistakable smell of licorice. Other common ingredients found in Ouzo contain: coriander, angelica root, mint, cloves, wintergreen, hazelnut, fennel, lime blossom and cinnamon.

Although there is no solid evidence of its roots, many claim that the origins of Ouzo are routed in the island of Lesvos. And to this day, Lesvos remains a key player and is the biggest producer of Ouzo in Greece. In 1932 Ouzo producers came up with a new method of distillation, using copper stills. This has now become the correct way to make Ouzo. The alcohol, made from grape skins (or other local produce) and other ingredients are boiled in the warmed stills and distilled several times. Flavouring is regulated by a taster. The end result is then cooled and stored for a few months before is is diluted to around 40%ABV. The formulae is then bottled and marketed as Ouzo.

Ouzo can be enjoyed alone, with good company and a variety of Mezethes, but can also be mixed with water for a lighter flavour and other sprits to create some mind blowing cocktails. When mixed with water Ouzo turns to a milky opaque as a result of the anise oil dissolving, but once mixed with other alcohol contents it becomes invisible once again. Ideally Ouzo should be sipped and enjoyed with company rather than downing it to drown your sorrows

Ouzo is a major export of Greece and its protected name may only be used by Greek distillers. There are roughly 7 000 ouzo producing distilleries in Greece today, and Ouzo remains the number one spirit consumed in Greece.

There are also hundreds of Ouzeri's scattered all over the cities, towns and villages in Greece. These are intimate, cafe-like restaurants that serve Ouzo with mezethes such as octopus, calamari, clams, sardines and salads, to mention a few.

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