Ouzo Of Plomari Isidoros Arvanitis, 70 cl

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The island of Lesvos is the heart of Greece’s ouzo production, but to feel its pulse you have to head to Plomari, on the south coast. Ouzo-making here can be traced from the 19th century, when merchant families from Asia Minor settled and began producing the anise-scented distillate in bronze or copper stills. Each added their own character in the form of secret blends of herbs and spices that gave different versions of the subtle liquorice taste. A legend was born and a country has been celebrating ever since. Let’s find out more about Ouzo production in Greece, what to drink Ouzo with, and the best Ouzo in Greece! History of Ouzo and the first Ouzo distillery And what if you don’t like the flavor of anise? No worries – Greece has you covered! Here is everything you need to know about other Drinks in Greece.

The Barbayannis Ouzo Museum is located in Plomari, Lesvos, in front of the Barbayannis Ouzo DistilleriesNeochori or “Bouro” is a village nearby Plomari with traditional, stone-made houses with tile roofs that match perfectly with the green surroundings of the village. Outside the village you can visit the old Olive press which operated for the first time in 1909 and has become a Museum where visitors can admire the interesting architecture of the building and all the mechanical equipment that was used at that period to produce olive oil. Strolling around the area you will come across churches and chapels. Near the village square is the imposing cathedral of Neohori, known as St. Konstantinos and Eleni. It was built in 1951 and has a beautiful three-aisled basilica. Visitors should also visit St. Ektaterini, the oldest chapel in the area, built in 1841, as well as the primary school of Neohori, with its beautiful architecture of great interest. Close to the village you will also find the old quarry. However, the major Greek dictionaries derive it from the Turkish word üzüm 'grape'. [7] [8] [9] Preparation [ edit ] Ouzo brands in Lesbos The Museum of Soap Manufacturing is hosted in the Cultural Centre of Plomari and today hosts cultural events. The exhibits you will see there include tools used for the creation of soaps, tags, brand seals, certificates, log-files, as well as personal items of the factory owners. In an old soap factory that houses conferences, permanent and temporary exhibitions, you will find a “multi-cultural center” known as “Benjamin the Lesbian”, in honor of it’s namesake, a great Teacher of the Nation, born in Megalohori village near Plomari. Benjamin the Lesbian was a remarkable philosopher and played a great role in Greek history. 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. It is often served neat and well-chilled abroad, but this is considered a faux pas in Greece. Instead, a sealed bottle of an appropriate size is placed on a table at room temperature. It’s not uncommon for ouzo bottles to be quite small if they will be shared by just a few people.

Care for an ouzaki? Like so many words in Greek, ouzo is often referred to affectionately in the diminutive, which makes it even more seductive and appealing. Just a ‘little’ drink, nothing pretentious or serious about it, an ouzaki can be an excuse to pause in the middle or end of a busy day for a chat with friends or a cardinal feature of a summer holiday on an Greek island. Whatever you call it, sharing a carafe or miniature bottle of ouzo is an essential Greek experience. While there are absolutely no rules about doing it properly, there are certainly ways of getting the most out of it. 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! Guests are then expected to serve themselves a small amount in a long glass, add ice cubes, and then top it up with water from a nearby jug. The quantity of water added is a matter of personal preference. Some people will dilute it just until it louches whereas others may water it down even more.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.