The Official Information to Ouzo — Greece’s Nationwide Drink

Round noon, tabletops in Greece begin to replenish with platefuls of crispy calamari and salads drenched in olive oil. Ice cubes clink into tall, slender glasses full of a powerful, licorice-scented aperitif combined with water. It signifies the beginning of the ouzo ritual.

Extensively referred to as the nationwide drink of Greece, ouzo is a distilled spirit loved throughout the nation and in neighboring Cyprus. It’s flavored with anise or fennel seed and will be divisive — you both find it irresistible or hate it. For curious licorice lovers, here’s a information on what ouzo is and the way to get pleasure from it.

The origins of ouzo

Ouzo originates from tsipouro, a standard Greek spirit distilled from grape pomace that was flavored often with anise. Many consider ouzo’s identify was coined by an Italian buying and selling firm that created a very anise-flavored batch. After the crates have been packaged below the label “uso Massalia” (which means, to be used in Marseille, the vacation spot of the batch), the identify was abbreviated to ouzo. 

“Others consider the identify itself comes from the traditional Greek verb ‘to odor,’ or ‘ozo,’” says Myrto Spentzas, co-owner of Spentzas Distillery in Mytilene, Greece, makers of historically produced ouzo. 

Over time, ouzo’s affiliation with tsipouro light. By 1856, the primary devoted ouzo distillery was opened by Nikolaos Katsaros in Tyrnavos. Precisely 150 years later, in 2006, a protected designation of origin (PDO) was granted by the European Union, which signifies that solely Greece could make ouzo and use the identify.  

Legal guidelines now dictate that the spirit have to be produced in a copper nonetheless known as an amvyka. 

“A base of impartial alcohol, usually from grapes or grains, is distilled with anise seeds and different spices like fennel, coriander, cloves, and cinnamon,” says Elias Stergiopoulos, bartender and model ambassador at Pernod Ricard. “The precise combine will depend on the distiller’s secret recipe.”

Different additions embrace nutmeg, mastic, cardamon, mint, ginger, and citrus.

“The Katsaros household has now been producing ouzo for 167 years,” says Evangelia Gkougkouliana, chemist and enologist at Katsaros Distillery. “We use a complete of 13 herbs, although I couldn’t share the precise ones with you.” 

Ouzo’s sweetness additionally differs, relying on the area. In Macedonia, the spirit doesn’t generally embrace sugar and is usually drier than varieties distilled elsewhere. In southern Greece, ouzo usually comprises sugar. 

The product is distilled two or 3 times, after which diluted with water to decrease the alcohol by quantity to round 37-40%. At this proof, anethole, the important oil of anise, can dissolve in alcohol, and the liquor will seem clear. “When combined with water or ice, ouzo turns a cloudy white,” says Stergiopoulos. “That is known as the ‘ouzo impact’ or ‘louche.’ It occurs as a result of the anethole is [no longer] soluble in water.”

The best way to drink ouzo

Ouzo is usually loved neat, or with water and ice. It’s advisable to combine round two or three components water with one half ouzo. 

“It’s normally served in tall glasses named ‘solines,’ or ‘kanonakia,’” says Spentza. “Add the ouzo first, then chilly water, adopted by ice cubes. It’s suggested to keep away from including ice on to ouzo because it captures the important oils of the anise, creating crystals on its floor.”

The spirit is finest loved alongside meals and is usually thought-about a palate cleanser. 

“It pairs excellently with mezedes (small dishes), Greek-style appetizers, and seafood typically,” says Stergiopoulos. “Suppose tables full of grilled octopus, fried calamari, briny sardines, tender feta cheese, wealthy tzatziki, pickled eggplants.”

In recent times, bartenders have integrated ouzo into cocktails. 

“Combine vodka, ouzo, orange juice, a pinch of sugar, and water for a refreshing early-evening cocktail,” says Gkougkouliana. “One other one I’ve tried is the Cosmogreek. Vodka, raspberry juice, lime juice, and a splash of ouzo are combined collectively for a Greek tackle the traditional.”

Ouzo manufacturers to strive

Katsaros

From the oldest ouzo-producing distillery in Greece, that is acknowledged as top-of-the-line. It has exported the spirit since 1930 and has helped bolster a global fame for ouzo. A mix of 14 botanicals, the spirit’s anise taste is undercut by a extra refined combination of Mediterranean herbs. “On the nostril, we’ve got aromas of anise which are mixed with cinnamon, nutmeg, and coriander,” says Gkougkouliana. 

Ouzo 12

This ouzo, from the Kalogiannis Distillery, based in 1880, is well-known for its fragrant profile. Double distilled, the product is pure and clean, with licorice married alongside sharp fennel and punchy cinnamon.

Ouzo Mini

Ouzo Mini is a favourite of Stergiopoulos. Produced in Mytilene, the model makes use of anise from Lisvori, a area thought-about to have the perfect on the planet. Barely dry and with bitter and spicy notes, Ouzo Mini is finest loved with meals. 

Verino Ouzo

This ouzo is understood for its silky, vibrant, and sweeter taste, which can be preferable for individuals who benefit from the drink neat. Warming notes of citrus, alongside the sometimes spicy flavors of nutmeg and cinnamon, are blended collectively for a barely heady selection.