Ouzo is a special Greek spirit that is made from anise. To be allowed to carry the name ouzo, it has to be produced in Greece. Additionally, ouzo may only be gained through distillation and may only be flavoured with a number of fixed ingredients (including coriander and fennel). Furthermore, a minimum alcohol content of 37.5% is required.
The history of ouzo
Historians agree that the development of ouzo was inspired by the invention of tsipouro, a Greek pomace brandy that was produced by monks on the mountain Athos in the 14th century. One version of pomace brandy contained anise as the main flavour agent. It is believed that this brandy led to the development of the spirit we call ouzo today.
In the 19th century after the end of the Greek revolution, the production of ouzo started increasing strongly. The first modern ouzo distillery was opened by Nikolaos Katsaros in Tyrvanos in 1856, and many others followed. The Greek spirit experienced another revival when absinthe got a bad name and was banned in multiple countries.
It took until 1932 before ouzo producers started using copper stills, which led to a cleaner, higher-quality result.
How is ouzo produced?
To create ouzo, first, a neutral high-proof spirit has to be produced. Usually, this is done in copper stills. Next, anise and other flavouring ingredients like cardamom, coriander, cloves, cinnamon or fennel are added.
Afterwards, the mixture of alcohol and ouzo ingredients is distilled together. To receive a clear aroma, the beginning and the end of the distillation is removed, since they have a different quality than the rest of the spirit. Sometimes, producers distil these parts a second time and blend them with the rest to create a more complex spirit.
Before bottling, the producer dilutes the ouzo to achieve the required alcohol content, which may lie between 37.5 and 50 percent.
How to drink ouzo
But how is ouzo actually served and consumed? There is no one answer to this question, since it depends on where in Greece you are asking. In general, ouzo is consumed as a digestif or with small meals and not, like in Central Europe, as an aperitif. When ouzo is consumed with a meal, it is usually diluted. This leads to the louche effect, where the ouzo becomes cloudy.
Special ouzo brands
The most popular ouzo brands include Ouzo Plomari, Ouzo Pitsalidi, Dimino, Ouzo Veto, Ouzo Babatzim and Brettos Gold.
Ouzo at Gustero
We at Gustero want to call your attention to our small but exquisite selection of premium ouzo. Try Ouzo Pomari, for example, an absolute classic on the market. To create its special, clean taste, the ouzo is distilled twice in small copper stills. Discover the world of the aromatic Greek anise spirit now!
