Ouzo is classified as “distilled anis“, in other words the aromatic substances are traditionally obtained by means of distillation of a solution containing water and alcohol in the presence of the seeds.  There is no translation of the word “ouzo”, nevertheless -thanks to the small and easy to pronounce name- this traditional Greek apperitif is renowned around the world. It is an eloquent symbol of Greek summer.

et-oyzo-emblemIt was in 1890 when the Tsantali family started making this classic Greek spirit of distilled anis.

The authentic family recipe has been handed down from generation to generation with great care. This long-standing heritage has been the core value of this iconic brand. The time-honored OYZO TSANTALI keeps guarding the authentic taste of tradition.

Ouzo and food: a ritual

Our ouzo can accompany a tantalizing array of appetizers -"meze" in Greek. In this section you can find interesting tips and our favourite recipes!

How is ouzo made?
The alcohol, seeds and aromatic raw materials are left to stand in traditional hand-made copper stills (alembics) for many hours. The mixture is then distilled avoiding any sudden temperature drops or rises. The “heart” of the first distillation phase, namely the most flavorful part, is separated and selected early on and in turn slowly moves on to the second and eventually third phase of the process (redistillation), in the midst of constant checks and tests. Adoloto, in other words the pure, middle fraction of the distillation’s last phase, is stored to rest and allow the recipe’s ingredients to blend together and create a homogenous mixture. Before the distillate reaches the bottle, it is diluted with soft water, so that the end-product can attain the desired alcoholic strength. A high alcoholic strength is a prerequisite for the incorporation of the rich aroma found only in Ouzo. Pursuant to legislation, the alcoholic strength by volume must exceed 37.5% vol. In order for the final, transparent distillate to reach the consumer, in its attractive packaging, a complex and thorough process is implemented. Its success primarily depends on the size, type and material of the still. The alcohol, as well as the various species found in the astonishing variety of aromatic plants to be added ultimately determine the distillate, its aroma and taste. Other varying parameters consist in the distillation fractions used, extraction prior to distillation, the distillation speed, the size of the still. All these elements differentiate the organoleptic characteristics of the final distillate. What also varies is the total quantity of seeds added.

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