Ouzo, the National Drink of Greece
an article by Kathy Spiliotopoulos, co-founder of Nestor Imports, Inc.
At the end of the day, just before dinnertime, most especially in the summertime, Greeks gather in their houses, or in the Kafeneion (coffee shop) in their town square to argue politics (a passion in Greece!) and enjoy some conversation with friends and family over a glass of ouzo and a small plate of meze’ (appetizers). This charming tradition is not related in any way to inebriation; Greece has a very low incidence of alcoholism. For the most part, Greeks partake ouzo in small quantities, sipped slowly, often diluted over ice with a little water, and almost always with a bite or two of food. In fact, Ouzo drinking traditions are almost ceremonial.
What is Ouzo?
First of all, what is Ouzo? Ouzo is an anise-based clear spirit that tastes a bit like black licorice. The basic ingredients of Ouzo are anise seeds, alcohol from grapes, a variety of aromatic plants, herbs and spices, and crystal resin from the Mastic tree, unique to the Greek island, Chios. Produced exclusively in Greece, Ouzo is made from secret recipes and production methods carefully protected by each producer. These secrets relate to the source and type of anise seed, the combination of spices that enhance the anise flavor, the maceration timing (how long the aromatic seeds and herbs are soaked in alcohol to extract their flavor), the distillation process, and the source of the water used to bring the distillate to the desired proof (percent of alcohol).
Unlike anise spirits such as Anisette, such as Sambuca, or Pernod and Pastis, which are sweet and typically produced by maceration, Ouzo is always distilled, and is smooth and dry. When mixed with water or ice, ouzo turns white. This “magic” is a result of the alcohol level being diluted below 38% resulting in the release of anithol (anise extract), which remain suspended in the liquid, giving it a cloudy, milky white appearance.
The name “ouzo” by many accounts emanated from an incident in the 19th century in a northern Greek town, Tirnavos, located in Thessaly in northern Greece. Back then, the finest quality silks were exported from Tirnavos to Marseilles, France along the ancient “silk road.” The shipping label on the crates was stamped in Italian, “USO Massalia,” which means, to be used by Marseilles. USO Massalia was also used as a slang expression meaning something of top quality. A dignitary visiting Tirnavos was offered some of the anise based spirit produced there, and declared it “USO Massalia.” By word of mouth, USO became OUZO, and the rest is history!
For centuries, Ouzo has been considered a folk remedy in Greece. Even today, old men in Greece sometimes refer to ouzo as “to farmako“, meaning the medicine. Some of the many folk medicine uses for ouzo include: tooth ache relief, a liniment for soothing sore body parts, to calm the nervous system, a diuretic, an expectorant, and as an aid to digestion.
What is so Special about Plomari?
Plomari has always been the most celebrated ouzo producing area. The seafaring village of Plomari is perched on the southeastern shores of the Greek island of Lesvos, not far from the Turkish coast. This meeting point of Asia and Europe is the island birthplace of this strong and fragrant spirit. So excellent is the ouzo produced in Plomari that the Greek government a few years ago bestowed on Plomari a protected designation of origin seal, as a high quality source for ouzo.
Why so special? The geographical location of the island, the sea and the fertile soil yield an abundance of aromatic herbs and seeds. The aniseed coming from Lisvori, a neighboring village to Plomari, is considered the best in the world. Pure water from nearby springs of the river Sedountas, extracts from the unique Mastic tree resin (masticha) of neighboring Chios island, salt and other herbs from Lesvos, and spices from its neighboring islands provide the materials for the master distillers located in the revered ouzo-nexus, Plomari.
The ouzo that is by far the most popular in Greece is Ouzo Plomari by Isidoros Arvanitis, a persistent perfectionist who created Ouzo Plomari in 1894. Ouzo Plomari has an elegant packaging, and is topped with a cork. At 42% alcohol, it is smooth and bursting with flavors and aromas of anise, herbs and sweet spices. Ouzo Plomari by Isidoros Arvanitis is imported exclusively by Nestor Imports, Inc. The Ouzo Plomari by Isidoros Arvanitis website www.ouzoplomari.gr/site_en/index.php (you must enter a birth date to assure that the visitor is over 21) offers a wealth of information in a charming format regarding the history of ouzo, its production, drinking rituals, and even some recipes for mezedes to accompany the ouzo.
What are the Ouzo Rituals?
What are these rituals? First of all be in good company! This is a social experience to be enjoyed with friends and family. Each person pours their own ouzo into their glass, then adds a little water, if desired, then ice. The sequence is important. If you add the ice first, crystals of anithol will appear, instead of the desired cloudiness.
Enjoy some mezedes (appetizers) with the ouzo. These should be little bites, not heaping platefuls. The idea is to tantalize the taste buds, not fill you up. A bite of any type of seafood, such as sardines or grilled octopus or calamari; a small cube of salty or strong cheese, such as feta or even blue cheese, a few Kalamata olives, are all good examples. Finally, share your experiences with each other, and enjoy the whole experience.
GEIA SOU (Yia Sou)
A Greek toast to your health!