Updated 04-May-2020.
Mondo shtuff from around the internet, all about 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