Ideally ouzo should be enjoyed on a hot summer’s day or evening in a café on the water, or a seaside taverna admiring a sunset (or handsome/pretty passersby). However, the custom is most certainly not limited to a few months a year or a scenic location. Or even a time. The sun need not be over the yardarm (noon in nautical parlance) and ouzo time may continue well into the afternoon or past the dinner hour (a very loose concept in Greece). Ouzo is a strong alcoholic drink made in Greece. It is made out of pure ethyl alcohol flavored with anise and possibly other spices. Contrary to popular belief, Ouzo is not made out of grapes! What does Ouzo taste like? When choosing what to eat with your ouzo, you could say the flavours of the meze need to be conflicting – aggressive even: sour with salty, sweet with bitter, with ouzo always prevailing between them. that are full of sea-life and the sea is such a spectacular color of blue that postcard makers don't even have to touch them up.

Technically, grain alcohol doesn’t contain any gluten as the protein is removed during distillation. However, people with celiac disease have experienced issues even with triple-distilled vodka. Playing off the Italian origins of ouzo’s name, Ouzo Massalia features two different types of vermouth to produce an excitingly different beverage.Populárním odvozením je italské „uso Marsiglia“ – pro použití v Marseille – které bylo vyraženo na vybraných přepravkách se zámotkami (útvary, které vytvářejí některé dospělé a zralé larvy hmyzu před zakuklením) bource morušového vyvezeného z Tyrnavosu v 19. století. Toto označení mělo znamenat „vyšší kvalitu“, o které se předpokládalo, že ji má lihovina destilovaná jako ouzo. 2. verze: Makers of high-quality "100% from distillation" ouzo proceed at this stage with water dilution, bringing the ouzo to its final ABV. But most producers combine the "ouzo yeast" with less expensive ethyl alcohol flavored with 0.05 percent natural anethole, before water dilution. Greek law dictates that in this case the ouzo yeast cannot be less than 20 percent of the final product.

Modern ouzo distillation largely took off at the beginning of the 19th century following Greek independence. The first ouzo distillery was founded in Tyrnavos in 1856 by Nikolaos Katsaros, giving birth to the famous ouzo Tyrnavou. When absinthe fell into disfavor in the early 20th century, ouzo was one of the products whose popularity rose to fill the gap; it was once called "a substitute for absinthe without the wormwood". [3] In 1932, ouzo producers developed a method of distillation using copper stills that is now the standard method of production. One of the largest producers of ouzo today is Varvayanis (Βαρβαγιάννης), [ citation needed] located in the town of Plomari in the southeast portion of the island of Lesbos, while in the same town Pitsiladi (Πιτσιλαδή), a variety of high-quality ouzo, is also distilled. The origin of the name "ouzo" is disputed. A popular derivation is from the Italian "uso Marsiglia"— for use in Marseille—stamped on selected silkworm cocoons exported from Tyrnavos in the 19th century. According to anecdote, this designation came to stand for "superior quality", which the spirit distilled as ouzo was thought to possess. [6] A bottle of Ouzo Plomari This section needs additional citations for verification. Please help improve this article by adding citations to reliable sourcesin this section. Unsourced material may be challenged and removed. ( March 2022) ( Learn how and when to remove this template message) Run an orange slice around the rim of a highball glass and coat it in sugar before adding ice. Shake the ouzo and juices with ice until well-chilled and strain into the highball glass. Garnish with an orange slice.

Greek Ouzo brands

burning kasani (still) up to a few years ago when demand made it impossible to keep up without using some modern methods. His shop the healthiest. The hard work of Mr Kabarnos has paid off and you can not only find Ouzo Giannatsi in most of the cafeneons and restaurants of Lesvos but even some of the best mezedopoulions and ouzeries of Athens now carry his brand. For more on Ouzo Giannatsi and

the town but has moved to the hills above the city on the road to Melinda where you can drop in and get a short tour and buy a couple bottles or a case or two of their excellent ouzo. And where else can youOuzo production begins with distillation in copper stills of 96% alcohol by volume (ABV) rectified spirit. Anise is added, sometimes with other flavorings such as star anise, fennel, mastic, cardamom, coriander, cloves, and cinnamon. The flavoring ingredients are often closely guarded company "recipes", and distinguish one ouzo from another. [10] The result is a flavored alcoholic solution known as flavored ethyl alcohol, or more commonly as ouzo yeast— μαγιά ούζου in Greek—the term for "yeast" being used by Greeks metaphorically to denote that it serves as the starting point for ouzo production. buildings. It features an outdoor swimming pool and balconies with sea views. Free Wi-Fi and wired internet is available throughout. Only steps from Agios Isidoros Beach, family-run Akrogiali Hotel features studios with direct access to the garden and a furnished patio overlooking the Aegean