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The first ouzo distillery was founded in Tyrnavos in 1856 by Nikolaos Katsaros, giving birth to the famous ouzo Tyrnavou. When absinthe fell into disfavor in the early 20th century, ouzo was one of the products whose popularity rose to fill the gap; it was once called "a substitute for absinthe without the wormwood". [3]
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.
An ouzeri (Greek ουζερί IPA:) is a type of Greek tavern which serves ouzo (a Greek liquor) and mezedes (small finger foods). Pulquerías. ...
Absinthe (/ ˈ æ b s ɪ n θ,-s æ̃ θ /, French: ⓘ) is an anise-flavored spirit derived from several plants, including the flowers and leaves of Artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs. [1]
This is a list of national liquors.A national liquor is a distilled alcoholic beverage considered standard and respected in a given country. While the status of many such drinks may be informal, there is usually a consensus in a given country that a specific drink has national status or is the "most popular liquor" in a given nation.
Stoupakis Chios Distillery produces Homeric Mastiha, which contains mastic distillate. Tetteris Distillery is one of the oldest producers of mastiha liqueur. Tetteris traditional distillery was founded in 1912. Before the company foundation, Stylianos Tetteris was producing and selling ouzo infused with mastic, for exportation.
Aniseed-based liquors were popular in Southern Europe, i.e. ouzo and rakı in Mediterranean countries. Absinthe, an aniseed-based liquor largely produced by the Pernod Fils company, was the established "drink of choice" in France.
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.