Ouzo and Ouzo Making

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~ The production of ouzo in Greece began in the means of 19th century and was intensified afterwards her independence. ~ The abundance qualitative, local raw material, as the big variety of vines, the aromatic plants (aniseed, fennel, gum etc.) and the possibility of henceforth their complete exploitation, they contributed in a creation of chosen distillation, mainly in the regions where abundance of raw material. ~ At the end of 19th century the production of ouzo, in reality it greatly bloomed in Plomari of Lesvos. ~ Even today Lesvos is famous for the qualitative ouzo that it produces and if someone is found on the island deserves try the tens of local distilleries and the different product of teach one produces. ~ What it is made of? ~ Clean alcohol from chosen grapes, natural aroma of the Mediterranean soil, as the aniseed (in Lesvos) or the gum (in Chios), and rich in metals water and a lots and lots of patience for the distillation is the simple, simplest recipe of qualitative ouzo. ~ Tell me a good ouzo. ~ The law today, gives the right is named ouzo any product that is even at 20% distillation (and even if is rest 80% is sugar and artificially aromatic alcohol). ~ It is however obvious that when we find an ouzo that is eligible to write on the label the “100% distillation” or “product of complete distillation” we have to deal with one alcoholic qualitatively superior from the rests. ~ If you want therefore good ouzo, it is enough to know how to read its labelling. ~ All Greece is an endless ouzo selling restaurant ~ Either you are in Athens or in the countryside it will not be complicated to enjoy ouzo especially now that the weather is great almost all the time. ~ Traditional or more modern “ouzo selling restaurant” they are everywhere. ~ Served in carafes’ (karafakia) and accompanied with traditional “ouzo mezethes”, that is to say a varieties of appetizers, like the fishes, shells, fresh greens and vegetables, pies, local cheeses and bread or home crackers (paximadakia), the ouzo is waiting for you to enjoy it strait up, with ice or with water, but always with good company.