Ouzo

Lore & Background

Ouzo has its origins in tsipouro, a spirit said to have been developed by 14th-century monks on Mount Athos. One anise-flavored version eventually became known as ouzo. Modern distillation took off after Greek independence in the early 19th century, with the earliest documented distillery founded in Tyrnavos around 1850 by the Barbayannis family. In 1932, producers developed a method using copper stills that remains standard. The name 'ouzo' is disputed: a popular derivation comes from the Italian 'uso Marsiglia' stamped on silkworm cocoons exported from Tyrnavos, while major Greek dictionaries trace it to the Turkish word 'üzüm' (grape).

Reader's Guide

Ouzo is a clear liquid that turns milky white when water or ice is added, due to the louching effect of anethole. It is typically served with water and ice in a small glass, often accompanied by mezedes such as small fish, fries, olives, and feta cheese. In Greece, ouzeries are common establishments where ouzo is slowly sipped with shared appetizers over several hours. On October 25, 2006, Greece won the right to label ouzo as an exclusively Greek product, and the European Union now recognizes it as a spirit drink with a protected Geographical Indication, prohibiting other European makers except Greece and Cyprus from using the name. An ouzo museum exists in Plomari, Lesvos. Ouzo is not widely used in cocktails, though in Cyprus it forms the basis of an Ouzini.

Did You Know?

• Ouzo is made from rectified spirits distilled with anise and sometimes other flavorings like fennel, mastic, or cardamom.
• The earliest documented ouzo distillery was founded in Tyrnavos around 1850 by the Barbayannis family.
• When water or ice is added, ouzo turns milky white due to the louching effect of anethole.
• The European Union recognizes ouzo as a spirit drink with a protected Geographical Indication, exclusive to Greece.