Sixby long drink, water, ouzo glasses, 22 cl, classic, Glass, Pack of 6

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Wine can bring drowsiness. Ouzo doesn’t. Maybe it’s the bracing aroma, or the effects of distilled vs. fermented. But whatever the reasons, it keeps conversation flowing and tempers sweet. These two beverages are quite different from ouzo, but they’re both diluted with water when served. As they are steeped for longer with a greater quantity of botanicals, they’re not clear and have a distinctive green or brown colour. In comparison, ouzo has a clean and crisp flavour. Although similar, sambuca is made by simply adding sugar and anise essential oils to grain alcohol. Furthermore, sambuca is traditionally served neat as a digestif rather than an appetiser or during a meal. The act of drinking Ouzo is ritualistic for Greeks. This potent alcohol is sipped as an aperitif, stimulating the salivary glands and digestive system and priming one’s appetite for the main course. That feature alone makes Ouzo drinking a communal activity. Makers of high-quality "100% from distillation" ouzo proceed at this stage with water dilution, bringing the ouzo to its final ABV. But most producers combine the "ouzo yeast" with less expensive ethyl alcohol flavored with 0.05 percent natural anethole, before water dilution. Greek law dictates that in this case the ouzo yeast cannot be less than 20 percent of the final product.

Technically, grain alcohol doesn’t contain any gluten as the protein is removed during distillation. However, people with celiac disease have experienced issues even with triple-distilled vodka. This brings us to the first of ouzo’s virtues- Flexible and Forgiving Ouzo is usually diluted with water. You can strike a ratio that gives you just the faintest glow. This makes it possible to extend the hours of conviviality. It also ensures they have no unwanted effect, so they can be enjoyed as often as the occasion arises. Lively Wine can bring drowsiness. Ouzo doesn’t. Maybe it’s the bracing aroma, or the effects of distilled vs. fermented. But whatever the reasons, it keeps conversation flowing and tempers sweet. Impromptu meze spread A Perfect Match A 96% ABV alcohol is distilled from the grape must then steeped with star anise and other spices such as fennel, cardamon, coriander, cloves, cinnamon, mint, and mastic, among others. According to Greek legislation, the completed distillate must include at least 20% of the original Ouzo yeast.Ouzo is commonly paired with a variety of mezedes, or small plates. These dishes are typically salty or spicy, as the aniseed flavor in ouzo can be quite strong. Popular mezedes that pair well with ouzo include grilled octopus, feta cheese, olives, sardines, and dolmades. Ouzo is also a great accompaniment to seafood dishes, particularly grilled or fried calamari. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sourcesin this section. Unsourced material may be challenged and removed. ( March 2022) ( Learn how and when to remove this template message) So, modern Ouzo distillation is quite a process. But how about drinking Ouzo? Well, this is also a ritual, and you should definitely try it when you go to have a meal at a Greek taverna! The quality and aromas of ouzo are determined primarily by the size, type and material of the still, the quality of the alcohol and the combination of aromatics. Every ouzo distiller has its secret formula, which is often a closely guarded family secret. And there even differences in terms of distillation fractions, extraction before distillation and the distillation rate.

The phrase “Protected Designation of Origin” (PDO) is a type of geographical indication, widely used in the European Union and the United Kingdom. Unlike tsipouro, Ouzo is not a product of grape distillation. Instead, it is an industrial mixture of 100% pure ethyl alcohol of agricultural origin, water and aromatic substances. The main aromatic substance used is anise, the seed of the aniseed plant, whose active compound is anethole. Like Turkish or Balkan raki, tsipouro is produced by distilling the leftover must of pressed wine grapes. It is often flavoured with anise but it can also be made without it. Although the way it’s made is completely different from modern ouzo, it’s often argued that the anise version has an almost identical taste.Personal choice governs the amount of water used. Some individuals will dilute it till it louches (turns milky, also known as the Ouzo effect). The Ouzo Effect Ouzo and raki are often enjoyed alongside traditional Greek dishes, and pairing the right food with each spirit can enhance the overall experience. When it comes to food pairings, there are some notable differences between ouzo and raki. Ouzo is a product made out of the distillation of alcohol and aromatic herbs. Apart from anise, herbs commonly used in Ouzo production are fennel, coriander, cinnammon, and many more. But anyway, without a rough start, the mystery of ouzo would not qualify as a secret. Who doesn’t like a drink with a little mystique? Giorgos, Maria, and Stavros in Asomatos, Lesvos. Why Ouzo is the Perfect Drink

Hi! I’m Vanessa from Athens. Whether you are planning to try Ouzo when you come to Greece or not, I hope you enjoyed this article. If you do, don’t forget to accompany your glass of Ouzo with some Greek food and great company. Yiamas! Guests are then expected to serve themselves a small amount in a long glass, add ice cubes, and then top it up with water from a nearby jug. The quantity of water added is a matter of personal preference. Some people will dilute it just until it louches whereas others may water it down even more.Ouzo will frequently taste the same, whether distilled from grapes or grain. Similarly, if sugar has been added (as they do in southern Greece), it may occasionally be slightly sweet. A Rough Start Often, the things I ended up liking best in life, I at first didn’t really like at all. Let’s find out more about Ouzo production in Greece, what to drink Ouzo with, and the best Ouzo in Greece! History of Ouzo and the first Ouzo distillery

A bottle's label is allowed to include the 'Tsipouro' or 'Tsikoudia' designation but not 'raki'. Raki, which is common in many areas of Crete, and the greek islands, today is a patented Turkish name. The indications 'Cretan Tsikoudia', 'Macedonian Tsipouro', 'Tsipouro Tyrnavou' and 'Thessalic Tsipouro' are also allowed to indicate specific areas of origin since tsipouro is produced in these regions. Most bottled tsipouro is between 38% and 42% alcohol by volume. Tsipouro with or without ice? With the introduction of locally made pastis, demand for ouzo waned in France. Nevertheless, it has retained a cult status both in both Greece and abroad. During the Ottoman period, traditionally distilled alcoholic drinks were widespread throughout several regions around the Mediterranean. This includes present-day Greece, Turkey, and areas of the Middle East.However, some people might prefer to drink Ouzo in a shot glass, without any ice or water. If you decide to try it straight, go very very slowly. Otherwise, you will definitely feel the Ouzo effect on the next day – and it’s not a pleasant one! What do you drink Ouzo with Ouzo will often have a similar taste whether it has been distilled from grapes or grain. Similarly, it may occasionally be slightly sweet if sugar has been added. Nevertheless, it will always have a dry mouthfeel as the anise produces a high level of astringency. The island of Lesvos takes pride in being the center of Ouzo production, representing half of the nation’s gross domestic Ouzo output from 17 distilleries. It is also well-known for producing some of Greece’s greatest Ouzo.