OUZO

Updated 04-May-2020.

Mondo shtuff from around the internet, all about OUZO!

tsou.gr | All about ouzo | Meet ouzo, the national drink of Greece: Tsou.gr marks the first attempt to create an online meeting point for ouzo enthusiasts across the globe.

Production method | tsou.gr | All about ouzo: The production process begins with the preparation of the distillate. Alcohol, water and flavoring agents are added to the trunk of the pot (kazani).

Greeks toast EU’s ruling on ouzo

My botty best at summarizing from Wikipedia: Ouzo is a dry anise-flavoured aperitif that is widely consumed in Greece and Cyprus . it is made from rectified spirits that have undergone a process of distillation and the first ouzo distillery was founded in Tyrnavos in 1856 by Nikolaos Katsaros . in 1932, Ouzo producers developed a method of distillation using copper stills . one Ouzo can be described to have a similar taste to absinthe which is liquorice-like, but smoother . on October 25, 2006, Greece won the right to label ouzo as an exclusively Greek product ouzo stands for “superior quality” and was thought to possess a certain quality . professor Alexander Philadelpheus gave valuable information on the origins of the word “ouzo” tsipour the Ottoman Greek consulate physician, named Anastas (Anastasios) Bey, was asked to sample the local tsipouro . he exclaimed: “this is uso ouzo yeast is a flavored alcoholic solution . after several hours of distillation, a distillate of approximately 80% ABV is produced . spirit is removed to avoid light and heavy alcohols and aromatics double-distillation is used by some distillers to differentiate their products . makers of high-quality ouzo proceed at this stage with water dilution . most producers combine “ouzo yeast” with less Greek law dictates that ouzo yeast cannot be less than 20 percent of the final product . the final ABV is usually between 37.5 and 50 percent; the minimum allowed is 37.5 percent . Ouzo production itself does ouzo is traditionally served in authentic Greek restaurants as an aperitif . the drink is served in a shot glass and deeply chilled before the meal is started . sugar delays ethanol absorption in the stomach and may water or ice is added to ouzo “dry hammer” in Greece . anethole, the essential oil of anise, is completely soluble in alcohol at 38% ABV . but not in louching is also found while preparing absinthe . it’s aniseed flavour is similar to anise-flavoured liqueurs of sambuca (italy) and an