The Greek anise spirit that clouds when water is added, drunk slowly alongside meze. It has been protected as exclusively Greek since 2006, and Lesbos — especially Plomari — is its main centre of production.
Distilling is illegal without a licence, and ouzo is a protected designation restricted to production in Greece.
What goes into it
- a neutral or grape spirit
- aniseed
- fennel, mastic, coriander and other botanicals
- sugar
- water
How it is made
Aniseed and other botanicals are macerated in spirit and redistilled in copper stills, and the aromatic distillate is blended with more spirit, lightly sweetened and diluted to bottling strength. The clouding is anethole coming out of solution as the alcohol level drops when water or ice is added.
How long it takes: distilled and rested for a few months before bottling
How it is eaten
With cold water and ice, never in a shot, alongside grilled octopus and meze over an afternoon.
History
Anise-flavoured spirit protected as exclusively Greek since 2006; Lesbos, and especially Plomari, is its main production centre.
Frequently asked questions
What is Ouzo?
Ouzo is a wine & spirit from Greece: anise spirit that clouds with water, meze companion. Anise-flavoured spirit protected as exclusively Greek since 2006; Lesbos, and especially Plomari, is its main production centre.
How is Ouzo made?
Aniseed and other botanicals are macerated in spirit and redistilled in copper stills, and the aromatic distillate is blended with more spirit, lightly sweetened and diluted to bottling strength. The clouding is anethole coming out of solution as the alcohol level drops when water or ice is added. It takes distilled and rested for a few months before bottling.
Can I make Ouzo at home?
No, and the atlas gives no method for it. Distilling is illegal without a licence, and ouzo is a protected designation restricted to production in Greece.
What goes into Ouzo?
A neutral or grape spirit, aniseed, fennel, mastic, coriander and other botanicals, sugar, water.
How is Ouzo eaten?
With cold water and ice, never in a shot, alongside grilled octopus and meze over an afternoon.
