Ouzo is usually produced from pure white alcohol that has undergone a twe alcohol has been distilled, it is infused with various herbs such as aniseed (most predominant), licorice, mint, wintergreen, fennel, and hazelnut.
More About Ouzo
No one really knows where or when Ouzo was first created in Greece.
A somewhat rough spirit, Raki, was made in Greece during the Byzantine
period and during the time of the Ottoman Empire and many think that Raki was a
precursor of Ouzo.
What is clear is that Ouzo became a widely consumed spirit in the
mid-1800′s as the distilleries began to turn out increasingly larger
quantities. The early mass-production of Ouzo took place on the island of
Lesvos [Lesbos ?], where much Ouzo is still made.
Lesvos claims their water is the best in Greece with which to make Ouzo and many people believe the finest Ouzo still comes from there. Lesvos claims that it originated Ouzo – but no one can really say that for certain.
Lesvos claims their water is the best in Greece with which to make Ouzo and many people believe the finest Ouzo still comes from there. Lesvos claims that it originated Ouzo – but no one can really say that for certain.
When the modern distillation of Ouzo began, they used copper stills.
The copper still continues as the only true way to produce Ouzo.
Water
To truly enjoy the experience, fill about ½ a small glass
with ouzo, then add about ¼ of a small glass of water, drop in a few ice cubes,
sip and nibble.
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