Ouzo

Anise-flavored liquor

An ouzo bottle

Ouzo (Greek: ούζο, IPA: [ˈuzo]) is a dry anise-flavored aperitif that is widely consumed in Greece.[1] It is made from rectified spirits that have undergone a process of distillation and flavoring. Its taste is similar to other anise liquors like pastis, sambuca, mastika, rakı and arak.

## History[edit]

Ouzo has its roots in tsipouro, which is said to have been the work of a group of 14th-century monks on Mount Athos. One version of it was flavored with anise. This version eventually came to be called ouzo.[2][page needed]

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.

Ouzo is usually mixed with water, becoming cloudy white, sometimes with a faint blue tinge, and served with ice cubes in a small glass. Ouzo can also be drunk straight from a shot glass.

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.

On October 25, 2006, Greece won the right to label ouzo as an exclusively Greek product.[4] The European Union now recognizes ouzo, as well as the Greek drinks tsipouro and tsikoudia, as products with a Protected Designation of Origin, which prohibits European makers other than Greece and Cyprus from using the name.

There is an ouzo museum[5] in Plomari, Lesvos.

## Name[edit]

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

> During a visit to Thessaly in 1896, the late professor Alexander Philadelpheus delivered to us valuable information on the origins of the word "ouzo", which has come to replace the word "tsipouro". According to the professor, tsipouro gradually became ouzo after the following event: Thessaly exported fine cocoons to Marseilles during the 19th century, and in order to distinguish the product, outgoing crates would be stamped with the words "uso Marsiglia"—Italian for "to be used in Marseille". One day, the Ottoman Greek consulate physician, named Anastas (Anastasios) Bey, happened to be visiting the town of Tyrnavos and was asked to sample the local tsipouro. Upon tasting the drink, the physician immediately exclaimed: "This is uso Marsiglia, my friends"—referring to its high quality. The term subsequently spread by word of mouth, until tsipouro gradually became known as ouzo.

>     —The Times of Thessaly, 1959

However, the major Greek dictionaries derive it from the Turkish word üzüm 'grape'.[7][8][9]

## Preparation[edit]

Ouzo brands in Lesbos

Ouzo 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.

The ouzo yeast is then distilled. After several hours of distillation, a flavored distillate of approximately 80% ABV is produced. The spirit at the beginning of the distillation (heads) and end (tails) is usually removed to avoid light and heavy alcohols and aromatics. The heads and tails are usually mixed and distilled again. The product of this second distillation can be used to produce a different quality ouzo.

This technique of double-distillation is used by some distillers to differentiate their products.

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.

Sugar may be added before water dilution, which is done mostly with ouzo from Southern Greece.

The final ABV is usually between 37.5 and 50 percent; the minimum allowed is 37.5 percent.[11]

Ouzo production itself does not involve fermentation.

## Aperitif drink[edit]

This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources in this section. Unsourced material may be challenged and removed. (March 2022) (Learn how and when to remove this message)

|

In modern Greece, ouzeries (the suffix -erie is imported from French, like in Boulangerie or Pâtisserie) are common throughout Greece.[12] These café-like establishments serve ouzo with mezedes. It is traditionally slowly sipped (usually mixed with water or ice) together with mezedes shared with others over a period of several hours in the early evening.[13]

In other countries, it is tradition to have ouzo in authentic Greek restaurants as an aperitif, served in a shot glass and deeply chilled before the meal is started. No water or ice is added but the drink is served very cold, enough to make some crystals form in the drink as it is served.[citation needed]

## Cocktails[edit]

Ouzo is not used in many mainstream cocktail drinks, although in Cyprus it does form the basis of a cocktail called an Ouzini.[14]

## Appearance[edit]

Main article: Ouzo effect

Ouzo is a clear liquid. However, when water or ice is added, ouzo turns a milky-white colour. This is because anethole, the essential oil of anise, is completely soluble in alcohol at approximately 38% ABV and above, but not in water. Diluting the spirit causes it to separate, creating an emulsion whose fine droplets scatter the light. This process is called louching and is also seen while preparing absinthe.

## Drinks with a similar flavour[edit]

See also: List of liqueurs § Anise-flavored liqueurs

Similar aperitifs include sambuca (from Italy), pastis (from France), oghi (from Armenia), rakı (from Turkey), and arak (from the Levant). Its aniseed flavour is also similar to the anise-flavoured liqueur of anís (Spain) and the stronger spirits of absinthe (from France and Switzerland). Aguardiente (from Latin America), made from sugar cane, is also similar. The Italian drink Pallini Mistra, named after the Greek city of Mystras in the Peloponnese is a version of ouzo made in Rome that closely resembles Greek and Cypriot ouzo.

In Bulgaria and North Macedonia, the similar beverage is called mastika (Macedonian: Мастика / Bulgarian: Мастика), a name that is shared by the distinct Greek liquor mastika which is flavored with mastic crystals. Most commonly it is consumed as an aperitif, usually poured over ice to release its aroma and flavors, and enjoyed with meze. Containing 43–45% alcohol, it has a hot taste, not unlike that of brandy, and is usually made from grapes. In North Macedonia, mastika has traditionally been made in the Strumica area.[citation needed]

## See also[edit]

* Liquor portal
* Drink portal

* Greek food products
* Cuisine of Greece
* Rakı

## References[edit]

1. ^ Miller, Korina; Armstrong, Kate; Alexis, Averbuck; Kaminski, Anna (March 2018). Greece. Lonely Planet Publications Pty Limited. ISBN 978-1786574466.
2. ^ Epikouria Magazine, Spring/Summer 2007
3. ^ Encyclopædia Britannica: Micropaedia article on "ouzo".
4. ^ "Greeks toast EU's ruling on ouzo". Theage.com.au. 2006-10-25. Retrieved 2011-10-14.
5. ^ "The world of Ouzo (Ouzo Museum) - by Ouzo Plomari". theworldofouzo.gr.
6. ^ Oxford English Dictionary online, Oxford University Press, Retrieved September 7, 2007
7. ^ G. Babiniotis, Λεξικό της Νέας Ελληνικής Γλώσσας (2002), p. 1285
8. ^ G. Clauson, An Etymological Dictionary of Pre-Thirteenth Century Turkish, Oxford 1972, p. 288
9. ^ Αριστοτέλειο Πανεπιστήμιο Θεσσαλονίκης, Λεξικό της Κοινής Νεοελληνικής, 1998, s.v. ούζο
10. ^ Epikouria Magazine Spring/Summer 2007
11. ^ "The production method (of ouzo)". Tsou.gr. Retrieved 25 December 2011.
12. ^ "A Guide to the Traditional Eateries of Greece". The Travel Insiders. 2019-07-29. Retrieved 2022-03-29.
13. ^ Kremezi, Aglaia (1994-05-08). "TASTE OF TRAVEL: GREECE : Athens Openers : Traditional Appetizers Good Enough for the Gods Are Making the Meal in Modern Ouzeries". Los Angeles Times. Retrieved 2022-03-29.
14. ^ Michael Paraskos, 'A perfect sundowner to replace the tired old brandy sour', in The Cyprus Mail (Cyprus newspaper), 19 April 2015

## External links[edit]

* OUZO: more than 600 labels of ouzo and 200 distilleries.
* Ouzo Barbayanni | Greek Ouzo Liquor Plomari Lesvos Greece

* v
* t
* e

Alcoholic beverages

History and production

| History of alcohol|

* History of alcoholic beverages
* History of beer
* History of wine
* History of Bordeaux wine
* History of Champagne
* History of Chianti
* History of Rioja wine
* History of Sherry

|

Production|

* Alcohol industry
* Bathtub gin
* Brewing
* Brewery
* Malting
* Lautering
* Wort
* Yeast
* Distillation
* Drinking establishments
* Fermentation
* Simple syrup
* Yeast in winemaking
* Winemaking
* Yeast in winemaking

Fermented drinks by ingredients

| Fruit|

* Apple
* Cider
* Banana
* Banana beer
* Banana wine
* Bignay
* Bignay wine
* Bokbunja
* Bokbunja-ju
* Grape
* Madeira wine
* Marsala wine
* Mistelle
* Moscatel de Setúbal
* Port wine
* Red wine
* Rosé wine
* Sherry
* Vermouth
* White wine
* Java plum
* Duhat wine
* Longan
* Longan wine
* Lychee
* Lychee wine
* Pear
* Perry
* Pineapple
* Tepache
* Plum
* Plum jerkum
* Pomegranate
* Rimon
* Prickly pear
* Colonche
* Various fruits
* Conditum
* Dubonnet
* Hippocras
* Jabol
* Mulled wine
* Nabidh
* Pruno
* Sangria

|

Cereals|

* Barley
* Barley wine
* Corn
* Mageu
* Pozol
* Tejuino
* Tesgüino
* Millet
* Oshikundu
* Tongba
* Rice
* Agkud
* Amazake
* Apo
* Beopju
* Brem
* Choujiu
* Chuak
* Dansul
* Gwaha-ju
* Hariya
* Makgeolli
* Mijiu
* Mirin
* Pangasi
* Rice wine
* Rượu cần
* Sake
* Sato
* Shaoxing wine
* Sonti
* Tapai
* Tapuy
* Rye
* Kvass
* Sorghum
* Pendhā
* Multiple grains
* Ale
* Ara
* Beer
* Boza
* Huangjiu

Other|

* Agave americana
* Pulque
* Coconut and other palms
* Bahalina
* Palm wine
* Tuak
* Tubâ
* Tuhak
* Tunggang
* Dairy
* Kumis
* Ginger
* Ginger wine
* Galangal
* Byais
* Honey
* Bais
* Byais
* Kabarawan
* Mead
* Sugar
* Kilju
* Sugarcane or molasses
* Basi
* Intus
* Palek
* Tea
* Fermented tea
* Kombucha
* Various starches
* Cauim
* Chicha
* Parakari
* Ibwatu

Liquors by ingredients

| Fruit|

* Apple
* Applejack
* Calvados
* Cashew apple
* Feni
* Cherry
* Kirschwasser
* Dates
* Araqi
* Fig
* Boukha
* Grape
* Arak
* Armagnac
* Brandy
* Cognac
* Pisco
* Zivania
* Juniper
* Gin
* Plum
* Slivovitz
* Țuică
* Pomace
* Chacha
* Grappa
* Marc
* Orujo
* Tsikoudia
* Tsipouro
* Zivania
* Various fruits
* Brandy
* Eau de vie
* Geist
* Himbeergeist
* Marillenschnaps
* Nalewka
* Oghi
* Pálinka
* Rakia
* Schnaps

|

Cereals|

* Barley
* Irish whiskey
* Japanese whisky
* Scotch whisky
* Beer
* Bierbrand
* Buckwheat
* Buckwheat whisky
* Maize
* Bourbon whiskey
* Corn whiskey
* Tennessee whiskey
* Rice
* Awamori
* Cheongju
* Cholai
* Lao-Lao
* Lihing
* Mixiang Baijiu
* Shochu
* Soju
* Sulai
* Rye
* Korn
* Rye whiskey
* Starka
* Sorghum
* Baijiu (Kaoliang liquor)
* Multiple grains
* Ara
* American whiskey
* Baijiu
* Canadian whisky
* Shōchū
* Whisky

Other|

* Agave
* Mezcal
* Tequila
* Coconut and other palms
* Arrack
* Laksoy
* Lambanog
* Sotol
* Dairy
* Arkhi
* Sugarcane or molasses
* Aguardiente
* Cachaça
* Clairin
* Desi daru
* Guaro
* Rum
* Seco Herrerano
* Sulai
* Sura
* Tharra
* Various starches
* Aguardiente
* Akvavit
* Bangla
* Horilka
* Poitín
* Shōchū
* Vodka

Liqueurs and infused distilled drinks by ingredients

* Almond
* Amaretto
* Crème de Noyaux
* Anise
* Absinthe
* Anisado
*         * Anisado Mallorca
* Anisette
* Arak
* Hierbas
*         * Herbs de Majorca
* Mastika
* Ouzo
* Rakı
* Sambuca
* Beer
* Bierlikör
* Blackthorn shrub
* Patxaran
* Cherry
* Cherry Heering
* Maraschino
* Chili peppers
* Pertsivka
* Chocolate
* Chocolate liqueur
* Cinnamon
* Tentura
* Cloudberry
* Lakka
* Coconut
* Malibu
* Coffee
* Kahlúa
* Tia Maria
* Cream
* Cream liqueur
* Irish cream
* Egg
* Advocaat
* Eggnog
* Hazelnut
* Frangelico
* Herbs
* Aquavit
* Bénédictine
* Brennivín
* Crème de menthe
* Metaxa
* Unicum
* Honey
* Bärenjäger
* Drambuie
* Glayva
* Irish Mist
* Krupnik
* Juniper
* Gin
* Jenever
* Mammee apple flower
* Eau créole
* Orange
* Cointreau
* Curaçao
* Grand Marnier
* Triple sec
* Star anise
* Pastis
* Sassolino
* Sugarcane/molasses
* Charanda
* Vanilla
* Licor 43
* Various fruits
* Campari
* Cedratine
* Crème de banane
* Crème de cassis
* Limoncello
* Schnapps
* Sloe gin
* Walnut
* Nocino

* List

* v
* t
* e

Greek cuisine

History|

* Ancient Greek cuisine
* Ancient Greece and wine
* Byzantine cuisine

Ingredients|

* Basil
* Caper
* Dill
* Eggplant
* Garlic
* Honey
* Mastic
* Olive oil
* Olives
* Oregano
* Raisin
* Saffron
* Semolina
* Tomato
* Thyme
* Walnuts

Breads|

* Daktyla
* Eliopsomo
* Eptazymo
* Kritsini
* Koulouri
* Lagana
* Paximadi
* Pita
* Stafidopsomo
* Tsoureki
* Zea

Salads & Dips|

* Dakos
* Greek salad
* Melitzanosalata
* Pasta elias
* Skordalia
* Taramosalata
* Tirokafteri
* Tzatziki

Appetizers & Coldcuts|

* Apáki
* Antzougies
* Bakaliaros
* Bouyiourdi
* Dolma
* Fava
* Gigandes plaki
* Kalamaria
* Kalitsounia
* Kolokythoanthoi
* Kolokythakia
* Kolokythopita
* Lakerda
* Loukaniko
* Loutza
* Noumboulo
* Octopus
* Pitaroudia
* Piktí
* Spanakopita
* Salami
* Saganaki
* Syglino
* Tyropita
* Strained yogurt

Cheeses|

* Anevato
* Anthotyros
* Feta
* Formaela
* Graviera
* Halloumi
* Kasseri
* Kefalotyri
* Kefalograviera
* Kalathaki Limnou
* Kopanisti Mykonou
* Ladotyri Mytilinis
* Manouri
* Mastelo
* Metsovone
* Metsovela
* Mizithra
* Sfela
* San Michali
* Talagani
* Xynotyro
* Xynomizithra

Dishes|

Meat
Bifteki
Britzola
Drunken chicken
Giouvetsi
Gyros
Keftedakia
Kokkinisto
Kleftiko
Kokoretsi
Kontosouvli
Kreatopita
Kotopita
Moussaka
Paidakia
Pansetta
Pastitsio
Pastitsada
Papoutsaki
Pizza
Sheftalia
Smyrna meatballs
Snails
Spetzofai
Stifado
Sofrito
Souvla
Souvlaki
Tigania
Yahni

Pasta (Zimariká)
Gogges
Hilopites
Flomaria
Makarounes
Kritharaki
Striftaria
Trahanas

Fish
Atherina
Bakaliaros
Bourdeto
Brantada
Garides
Grivadi
Glossa
Gavroi
Mussels
Sardeles
Savoro
Tonos
Xiphias

Soups
Avgolemono
Bourou-bourou
Fasolada
Hortosoupa
Lentil soup
Kotosoupa
Magiritsa
Manestra
Manitarosoupa
Psarosoupa (Kakavia, Grivadi)
Revithada
Trahanas

Omelettes
Classic omeletta
Sfougato
Strapatsada
Tsouchtí
Froutalia

Vegetable
Anginares alla Polita
Fasolakia
Gemista
Leaf vegetable
Spanakorizo
Tourlou
Tsigareli
Tsigaridia
Tomatokeftedes

Desserts|

* Amygdalota
* Amygdalopita
* Baklava
* Bougatsa
* Copenhagen
* Diples
* Fanouropita
* Finikia
* Flaouna
* Galaktoboureko
* Galatopita
* Halva
* Karydopita
* Kourkoubinia
* Koulourakia
* Kourabiedes
* Lazarakia
* Loukoumades
* Loukoumi
* Melekouni
* Mandolato
* Melitini
* Melomakarona
* Melopita
* Moustokouloura
* Pastafrola
* Platseda
* Pasteli
* Spoon sweets
* Tiganites
* Tahinopita
* Trigona
* Vasilopita

Wines|

* Agiorgitiko
* Aidini
* Assyrtiko
* Athiri
* Kotsifali
* Lesbian
* Limnio
* Mavrodafni
* Mandilaria
* Malagousia
* Malvasia
* Moschofilero
* Moschato
* Retsina
* Robola
* Savatiano
* Vilana
* Visanto
* Xinomavro

Drinks|

* Kitron
* Kumquat
* Koriantolino
* Mastika
* Metaxa
* Ouzo
* Rakomelo
* Sideritis
* Souma
* Soumada
* Tentura
* Tsipouro
* Tsikoudia
* Zivania
* Frappé coffee

Varieties|

* Ionian islands
* Cretan
* Macedonian
* Epirotic
* Kykladitiki
* Rhoditiki

See also|

* Filo
* Greek chefs
* Food writers
* Kafenio
* Meze
* Ouzeri
* Taverna
* Greek restaurant
* Agriculture in Greece

Notable products
Avgotaracho
Florina peppers
Greek wine
Fava Santorinis
Kalamata olive
Krokos Kozanis (Saffron)
Menalou honey
Rodi Ermionis
Santorini tomato
Sardeles Kallonis
Tonos Alonnisou
Zante currant

Greece portal
*[v]: View this template
*[t]: Discuss this template
*[e]: Edit this template