Ouzo

Ouzo is produced through a double distillation process, typically in copper stills. The base is usually rectified spirit made from grape must, but some producers use grain or potato alcohol. The anise flavor comes from star anise or aniseed, and other botanicals such as fennel, mastic, coriander, and angelica root are added. The second distillation is done in the presence of these botanicals, which imparts the characteristic aroma. The distillate is then diluted with water to the desired strength, usually between 40% and 50% ABV. The PDO regulations require that ouzo be produced exclusively in Greece and that the aniseed flavor be dominant.

Ouzo is traditionally served in a tall glass, often with ice and water, which causes the louche effect—a milky white clouding due to the precipitation of anethole. It is commonly enjoyed as an aperitif with meze, small dishes like octopus, olives, and feta. In Greece, ouzo drinking is a social ritual, often accompanied by long conversations and shared plates. The island of Lesbos is particularly famous for its ouzo production, with several distilleries operating there since the 19th century. Ouzo is also used in cooking, for example in marinades for seafood.¹

The origins of ouzo are traced to the 19th century, when Greek distillers began flavoring spirits with anise, influenced by the Turkish raki and French absinthe. The name 'ouzo' is said to derive from the Italian 'uso' (for use), stamped on crates of fine silks in the port of Tyrnavos, or from the Turkish 'üzüm' (grape). The first industrial distillery was established in 1920 in Tyrnavos. In 1989, Greece registered ouzo as a protected designation of origin, and in 2006 the European Union recognized it as a geographical indication. This protection restricts the use of the name to Greek products meeting specific production criteria.²

Beyond the common anise flavor, some ouzo producers add a touch of sugar, making it slightly sweet, though traditional ouzo is dry. The louche effect is not unique to ouzo; it also occurs in absinthe and pastis. Ouzo is sometimes used in traditional Greek folk medicine as a digestive aid. The town of Plomari on Lesbos is considered the 'ouzo capital' of Greece, hosting an annual ouzo festival. In 2017, the Greek government proposed a tax increase on ouzo, sparking protests from distillers. Ouzo has also appeared in literature, such as in the works of Nikos Kazantzakis, and in films like 'Zorba the Greek'.

Anethole

An aromatic compound found in anise and fennel, responsible for the louche effect.

Louche effect

The milky clouding that occurs when water is added to anise-flavored spirits.

Meze

Small dishes served as appetizers, often paired with ouzo.