Ouzo Of Plomari Isidoros Arvanitis, 70 cl

Product Information

However, they tend to be harder to find than Greek ouzo. If you’re looking for something similar to ouzo, consider Italian sambuca instead. while you are driving. There are several beaches that can be reached by dirt road and the popular beach of Tarti too.Ten Kilometers north is the What better way to escape a suburban nightmare than with a tropical dream? With its bright blue colour, it looks a bit like a science experiment. Hopefully, though, a few glasses of it won’t turn you into Mr Hyde!

However, some people might prefer to drink Ouzo in a shot glass, without any ice or water. If you decide to try it straight, go very very slowly. Otherwise, you will definitely feel the Ouzo effect on the next day – and it’s not a pleasant one! What do you drink Ouzo with Because different distilleries employ their own unique techniques and recipes in the production of Ouzo, the taste can vary a bit from one brand to the next. Here, we will guide you through the best Ouzo brands to make your decision a bit easier when you are planning for your next Greek dinner. References wikipedia.org/wiki/Ouzo Unlike tsipouro, Ouzo is not a product of grape distillation. Instead, it is an industrial mixture of 100% pure ethyl alcohol of agricultural origin, water and aromatic substances. The main aromatic substance used is anise, the seed of the aniseed plant, whose active compound is anethole. Conversely, some experts claim that the water should be added before the ice cubes and that it shouldn’t be too cold. With this approach, the temperature is gradually reduced, which allows the aromas to release properly. After the last phase of the distillation process, the product is stored in large stainless steel tanks to settle. This is where the ingredients of the recipe will blend together and become a homogeneous mixture. Good quality natural water is added to the blend, and the product is ready to be bottled.

5. Ouzo Tonic

Occasionally, a small pre-diluted glass is served after being seated at a restaurant. In this case, the ouzo’s purpose is to cleanse the palate in preparation for the meal ahead. When served in a small glass, it’s expected to continue diluting it after each sip. it must have been flavored by distillation or maceration with anise, and optionally other herbs and flavoring substances Ouzo’s closest relatives are Turkish raki and Middle Eastern arak. These anise-flavoured drinks follow a similar process but often use pomace as the alcoholic base. Bear in mind that Balkan raki is often somewhat different and continues to use the historical name as outlined in our history section above.

Ouzo is a product made out of the distillation of alcohol and aromatic herbs. Apart from anise, herbs commonly used in Ouzo production are fennel, coriander, cinnammon, and many more. Other, less probable, versions are that it comes from a corruption of the ancient Greek verb ozo (I smell) or – even more extreme – from ‘ ou zo’ (I do not live – in other words, I can’t live without ouzo!). How do Greeks drink ouzo? The phrase “Protected Designation of Origin” (PDO) is a type of geographical indication, widely used in the European Union and the United Kingdom.

Municipal Unit of Plomari

Ouzo can be made from grape or grain-based alcohol, which is then distilled with anise, fennel, and other herbs, according to closely guarded formulas particular to every producer. It may range in alcoholic content from the relatively ‘mild’ 38% volume to the finest double distillates of 48% volume. It is the presence of anethole in the anise that turns the clear alcohol white when water is added. Don’t confuse it with the grappa/schnapps-like raki, tsikoudia and tsipouro, which are all different words for the same thing—the first two being native to Crete, the last found on the mountainous mainland, especially in and around Volos. Ouzo likér se prodává v 0,7 l nebo 1 l lahvičkách. Ty 0,7-litrové se pohybují v cenách v rozmezí 269-440 Kč a 1-litrové stojí přibližně 440-580 Kč. Ceny jsou na více e-shopech různé, proto si prohlédněte více nabídek. Otherwise, the Ancient Greeks believed that anise helped with pain relief, difficult urination, and reduced thirst. However, anise is a well-known carminative and helps settle the digestive tract, which decreases bloating and reduces flatulence. Postup: Nalijte ouzo a citrónovou šťávu do šejkru a přidejte lístky máty. Šejkrujte, aby se uvolnily oleje a ingredience přeneste do vychlazené sklenice. Přidejte med a míchejte, dokud se nerozpustí a poté dolijte vodou. Pokud dáváte přednost něčemu šumivému, můžete použít sodovou vodu. Ozdobte plátkem citrónu, přidat můžete, ale nemusíte malý stonek rozmarýnu. The term PDO suggests that a product has been “produced, processed and developed in a specific geographical area, using the recognized know-how of local producers and ingredients from the region concerned”. You can read more about it here.

this part of the island. If you are coming for the day try to get here in the morning or in the late afternoon when people come out and start to fill the cafes after their afternoon naps. And if you are coming from Mytilini keep your eyes on the road which is very winding and the Greek drivers love to take wide turns.

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.

Traditionally, ouzo is served in cafés called ouzeries alongside mezedes, which is similar to Spanish tapas that often consists of small seafood dishes. Most islands and coastal areas will serve ouzo alongside fish as its crisp flavour heightens the freshness. Ouzo is often served with a small plate of a variety of appetizers called mezes, usually small fresh fish, fries, olives, and feta cheese. Ouzo can be described to have a similar taste to absinthe which is licorice-like, but smoother.Playing off the Italian origins of ouzo’s name, Ouzo Massalia features two different types of vermouth to produce an excitingly different beverage. Ouzo is produced by the remnants of the production of wine with ethyl alcohol enriched with aromatic substances like anise, mastic and other aromatic herbs that enrich ouzo with a unique and distinctive flavour and aroma. It took its name in Marseille, yes in France! In 1870 Greeks sent ounces of the drink to Marseilles with other products like soaps, oils, etc. Genoese customs wrote the barrels “uso in Marsilla” meaning to be consumed in Marseille but the merchant of the city understood it completely differently and the drink took the name Uso or Ouzo as it is used to be written.