The Origins of Ouzo
Legends about its origins vary. Some say it was first distilled in Tyrnavos, Greece. They claim it was named after the Italian word “uso,” meaning “use.” This was a reference to exports labeled with this word. Others link it to Byzantine toasts or even influences from Egyptian and Spanish traders. Regardless of its precise origin, Ouzo remains a quintessential Greek spirit. It is protected by EU Geographical Indication. This means it can only be produced in Greece.
What Makes Ouzo Unique?
- Anise Magic
- Ouzo’s defining characteristic is its aniseed flavor. It is derived from anise, fennel, and mastic (from Chios). Other botanicals like cinnamon and coriander are also included.
- When mixed with water, the anethole from anise causes the famous ouzo effect—a cloudy, white transformation.
- Traditional Distillation
- Distilled in copper stills, the alcohol is infused with aromatic seeds and herbs before undergoing multiple distillations.
- At least 20% of its alcohol content must come from actual distillation, ensuring quality.
- Drinking It Right
- Ouzo is best enjoyed slowly, never as a shot.
- Served with water and ice, alongside meze—small plates of seafood, olives, and cheeses.
- It’s a drink for conversation, for seaside sunsets, and for moments that stretch time.
More Than a Drink—A Ritual
Like Tsipouro, Tsikoudia, and Zivania, Ouzo embodies history and hospitality in a glass. Whether sipped in a traditional taverna, it carries stories. When brought out during celebrations, it brings laughter and the warmth of Greek culture.
A wine guy may start with grapes, but as he delves deeper, he finds that true spirit lies in tradition.
