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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. 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. However, grape-based Ouzo will not contain any gluten. The main problem is that only some companies publicly say if the alcohol base is derived from grapes or grain. With the introduction of locally made pastis, demand for ouzo waned in France. Nevertheless, it has retained a cult status both in both Greece and abroad. However, they tend to be harder to find than Greek ouzo. If you’re looking for something similar to ouzo, consider Italian sambuca instead.
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, rakı and arak. On the other hand, anise is a common carminative that helps calm the digestive system, reducing bloating and gas. Michael Paraskos, 'A perfect sundowner to replace the tired old brandy sour', in The Cyprus Mail (Cyprus newspaper), 19 April 2015
What is ouzo and what makes it Greek?
Ouzo predominantly tastes of anise, which comes from the aniseed plant. Other aromatic substances commonly used include fennel, star anise, mastic, licorice seeds, cardamom, coriander, cinnamon and cloves. How do you drink Ouzo? Thanks to its geographic position, Raki has become another popular tipple in the country, influenced by its neighboring countries. It’s the national drink of nearby Albania, Turkey, and Bulgaria, each with its own variation. And, of course, not forgetting the Greek island of Crete, where Raki, which goes by the moniker ‘Tsikoudhia.’ Ouzo is a strong alcoholic drink made in Greece. It is made out of pure ethyl alcohol flavored with anise and possibly other spices. Contrary to popular belief, Ouzo is not made out of grapes! What does Ouzo taste like? A glass of ouzo (and tsipouro) has 120-150 calories. The difference depends on the alcoholic content of the distillate. Higher alcohol grades result in more calories. What is Tsipouro, Tsikoudia and Raki
A 96% ABV alcohol is distilled from the grape must then steeped with star anise and other spices such as fennel, cardamon, coriander, cloves, cinnamon, mint, and mastic, among others. According to Greek legislation, the completed distillate must include at least 20% of the original Ouzo yeast. 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/OuzoSo, modern Ouzo distillation is quite a process. But how about drinking Ouzo? Well, this is also a ritual, and you should definitely try it when you go to have a meal at a Greek taverna! Other examples of Greek PDO products include Kalamata olives, Santorini tomato, Chios mastiha, and our famous Feta cheese! What is Ouzo made from Ouzo is commonly paired with a variety of mezedes, or small plates. These dishes are typically salty or spicy, as the aniseed flavor in ouzo can be quite strong. Popular mezedes that pair well with ouzo include grilled octopus, feta cheese, olives, sardines, and dolmades. Ouzo is also a great accompaniment to seafood dishes, particularly grilled or fried calamari. The phrase “Protected Designation of Origin” (PDO) is a type of geographical indication, widely used in the European Union and the United Kingdom.
Hi! I’m Vanessa from Athens. Whether you are planning to try Ouzo when you come to Greece or not, I hope you enjoyed this article. If you do, don’t forget to accompany your glass of Ouzo with some Greek food and great company. Yiamas! Ouzo is poured into small glasses, depending on how you like to serve it—either Ouzo topped up with cold water or Ouzo over ice. Whichever way you prefer to drink it, remember it is not a drink you rush.The most popular beverages to mix with Ouzo include orange juice, lemon juice (Ouzo lemonade), sour cherry and Coke. Recently, bar tenders have blended Ouzo with other ingredients, such as coffee, gin, tomato juice, Campari, mastiha, various other sweet liqueurs, and, believe it or not, even retsina wine! Produced in copper stills, the alcohol is mixed with water and aniseed as well as popular Greek spices, to create its famous taste.
The mixture of alcohol, anise and aromatic substances is placed into special cauldrons where it is distilled. Each producer might follow a slightly different procedure, so the mixture might be heated, cooled off and distilled a number of times. Katsaros: Produced in the northern region of Epirus, this raki is made from the distillation of the grape marc and is known for its high alcohol content. Most Ouzo brands that you will find on the Greek market have an alcohol content of 40-42% vol. Depending on the brand, the taste of Ouzo varies, with some being more intense, sharper or sweeter than others. The high sugar content slows the absorption of alcohol into your system, which means you should drink Ouzo with caution because the alcohol’s effects will be subtle at first. The Greek government obtained exclusive rights to use the product name Ouzo in 2006. It is protected by the European Union’s PGI (Protected Geographical Indication) and PDO (Protected Designation of Origin).
Indeed, the most famous Greek beverage outside of a Greek coffee, Greek ouzo is synonymous with a trip to Greece. Most of us have bought tiny souvenir bottles home as a keepsake, or gifts for family and friends – others have been brave enough to try it first-hand! Widely consumed throughout the year, Raki is often presented as a digestif after eating. Unless you’re a seasoned Raki aficionado, the clear liquid is mixed with water to create a milky consistency – in Turkey they call it ‘Lions milk’! No other beverage is as closely related to Greece as Ouzo, but you might wonder, how do you drink Ouzo?
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