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Ouzo (Greek: ούζο, IPA:) is a dry anise-flavored aperitif that is widely consumed in Greece. [1] It is made from rectified spirits that have undergone a process of distillation and flavoring. Its taste is similar to other anise liquors like pastis , sambuca , mastika , rakı , and arak .
Tsipouro. Tsipouro (Greek: τσίπουρο, romanized: tsípouro) is an un-aged brandy from Greece and in particular Thessaly, Epirus, Macedonia.Tsipouro is a strong distilled spirit containing 40–45% alcohol by volume and is produced from either the pomace (the residue of the winepress) or from the wine after the grapes and juice have been separated.
Metaxa. Metaxa (Greek: Μεταξά) is a line of branded Greek alcoholic drinks, each a flavored amber blend of spirits and Muscat wine, aged in oak barrels, and packaged in amphora -shaped bottles. [1] Several Metaxa products have numbered “star” designations indicating, according to different sources, either the product’s age, the ...
In Greece, mastiha (Greek: μαστίχα) or mastichato (Greek: μαστιχάτο) is a sweet liqueur produced with the mastika resin from the Greek island of Chios, which is distilled after hardening to crystals. [1][2] Sugar is typically added. It is a sweet liqueur that is typically consumed at the end of a meal. It has a distinctive ...
Production and consumption. Arak is a traditional alcoholic beverage of the Levant and Eastern Mediterranean. [2][6] It is distilled and consumed across a wide area in the Levant, [2][7] including in Lebanon, [8][9][10] Syria, [11] Jordan, [12] Israel and Palestine. Arak is a stronger flavored liquor, and is usually mixed in proportions of ...
Ouzo Plomari (Greek: Ούζο Πλωμάρι) is the name of a historic Greek ouzo company on the island of Lesvos, Greece. It was founded in 1894 by Isidoros Arvanitis, a native of Plomari . [ 1 ] The company exports to more than 40 countries.
Nutrition (Per 150-gram container): Calories: 180 Fat: 2.5 g (Saturated fat: 1.5 g) Sodium: 45 mg Carbs: 28 g (Fiber: 0 g, Sugar: 28 g) Protein: 12 g. Fage's split cups come with two sections: one ...
The ouzo effect during the preparation of absinthe. The ouzo effect (/ ˈ uː z oʊ / OO-zoh), also known as the louche effect (/ l uː ʃ / LOOSH) and spontaneous emulsification, is the phenomenon of formation of a milky oil-in-water emulsion when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, rakı, arak, sambuca and absinthe.