Ouzo from Greece

Last Updated on 22 September 2025 by Johan

A journey through Greece is incomplete without encountering ouzo, the country’s signature anise-flavored spirit. More than a drink, ouzo is a cultural ritual—served slowly, shared socially, and deeply embedded in Greek identity. Whether enjoyed in a seaside taverna or a village ouzerie, ouzo reflects the rhythm of Greek life and hospitality.

Background: Crafting Ouzo

Ouzo is produced by distilling grape remnants—skins, stems, and pulp—left over from winemaking. These are fermented and then distilled with aniseed, which gives ouzo its distinctive licorice-like flavor. Many producers also add herbs such as coriander, cardamom, or masticha, though recipes are often kept secret.

The drink typically contains around 40% alcohol. When mixed with cold water, ouzo turns cloudy white—a visual effect caused by the reaction between anethole oil and water. This transformation, known as the “ouzo effect,” is part of the drinking ritual. Ice cubes are discouraged, as they can cause crystallization and alter the flavor.

Since 2006, ouzo has held Protected Designation of Origin (PDO) status from the European Union. This means that any product labeled “ouzo” must be produced in Greece using traditional methods.

History of Ouzo

The earliest known production of ouzo dates back to the 14th century, when monks on Mount Athos in Halkidiki began distilling grape remnants with aromatic herbs. However, ouzo as we know it today gained popularity in the 19th century, especially on the island of Lesvos (also known as Mytilene) after Greece’s independence from Ottoman rule.

By the 1830s, commercial production flourished in Plomari, a coastal town in southern Lesvos, which remains the heart of ouzo craftsmanship. Today, Lesvos is considered the birthplace of modern ouzo, with several renowned distilleries still operating in the region.

Cultural Significance and Serving Traditions

In Greece, ouzo is traditionally served in the late afternoon or early evening, often accompanied by mezedes—small plates of food such as olives, cheese, grilled octopus, sardines, and fresh bread. It’s meant to be sipped slowly, not consumed quickly. A single glass may last an hour, especially when paired with conversation and shared dishes.

Ouzo is rarely served without food and complements seafood particularly well. It’s less suited to meat-based dishes like moussaka or stifado, where wine or beer is preferred. In some regions, ouzo is also used in cooking, adding depth to seafood stews and desserts.

Local Tips and Verified Highlights

  • Barbayanni Distillery in Plomari offers guided tours and tastings. Visitors can see traditional copper stills and learn about the distillation process. Google Maps
  • Plomari hosts an annual Ouzo Festival in summer, featuring live music, local food, and tastings from regional producers. This event is organized by the Municipality of Lesvos and draws visitors from across the Aegean.
  • Giannatsi Distillery, also in Plomari, uses wood-fired stills and produces ouzo sold exclusively on the island. Though not open to the public, its products are available in local shops and tavernas.

Practical Visitor Information

  • Barbayanni Distillery
    Address: Plomari 81200, Lesvos
    Opening hours: Monday–Saturday, 10:00–17:00
    Entry: Free (guided tours by appointment)
    Parking: Free on-site
    Public transport: Accessible via local bus from Mytilene
    Google Maps
  • Plomari Town
    Known for its ouzo heritage, seaside tavernas, and cultural events. Easily reachable from Mytilene by car or bus.
    Google Maps

Popular Brands and Regional Variations

While ouzo is produced across Greece, Lesvos remains the most celebrated region. Notable brands include:

  • Mini – Mild and smooth, widely available throughout Greece.
  • Barbayanni – Full-bodied and artisanal, distilled in Plomari.
  • Giannatsi – Traditional and locally sold, made in wood-fired stills.
  • Plomari Ouzo – A well-known brand with international reach.
  • Ouzo 12 – Popular abroad, tailored to global palates.

Each brand has its loyal following, and tasting different varieties is part of the experience.

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