Diluted with water and ice or straight up, drinking ouzo is a form of art, as is its making. Traditionally, the aromatic aniseeds are soaked in water for three days and then this mixture is combined with the alcohol.
A series of distillations follows to refine the results but take into account that producers have their secrets, whether that’s an ingredient, a different extraction method, the speed of distillation or even the size of the still. Whatever the secrets are, it is well known, when you drink ouzo... you will speak nothing but the truth!
Ouzo fills the Mediterranean with its fragrance, as Pastiche and Anisette in France, as Arak on the African coast, but as ouzo only in Greece. And ouzo is best in Lesvos. Try the Plomari Ouzo and your senses will most definitely we awaken to Greek rhythms.
For Lesvos natives, the first contact with ouzo comes when grandma dips her finger in the spirited liquor and rubs it on the gums of her teething infant grandchild, to ease the pain. From then on ouzo accompanies every ache whether it is that of the body or that of the heart. Its sharp and aggressive but its sweet taste cures everything!
There are many varieties of ouzo to choose from, some stronger than others. One thing is for sure, it is always best to accompany it with mezedes. Furthermore, some say… it’s not which ouzo you drink, but who you drink it with. We say, with your favourite parea, you will discover your favourite ouzo.
To taste and learn more about Lesvos Ouzo, please vizit Ouzo Barbayannis in the settlement of Plomari.
