Ouzo

“Ouzo” is the generic name for the traditional anise liqueur produced in Greece; its modern commercial production became established in the 19th century. Historic labels cited in sources include Ouzo 12 (linked to the Kaloyiannis family with documented roots around 1880) and Ouzo Plomari (founded by Isidoros Arvanitis in Plomari, Lesvos, in 1894). Brands such as Ouzo 7 Export are associated with contemporary local producers. At regulatory level, some local types (for example “Ouzo of Plomari” and other Lesvos/Mytilene designations) benefit from protected geographical status in the European Union (PGI).

Celebrate a simple, convivial tradition: an aromatic spirit based on anise and local botanicals that accompanies meals and social moments. Locally recognized versions emphasize ingredients and the link to the territory (e.g. local Lisvori anise, traditional distillation methods).

Greece (historic centres of production and renown: the island of Lesvos—Plomari and Mytilene—and other areas; notable brands are also produced in other regions such as Volos).

Production is based on aromatic distillation of alcohol (neutral spirit or grain/pomace distillate) together with seeds and aromatic spices; documented practices include copper pot distillation and, for some commercial products, steam extraction/distillation. For PGI types EU rules require that distillation and bottling take place in the designated areas and follow the specific product specification.

Aromatic distillation (copper stills or steam distillation depending on the producer); the process varies by brand but is based on infusion/distillation of aromas into the alcohol.