Ouzo (Greek: ούζο) 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 flavoring. Its taste is similar to other anise liquors like rakı, arak, pastis and sambuca.
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Looking for something to serve alongside an appetiser of olives and cheeses? Why not try the KEO Extra Fine Ouzo, produced on the Island of Cyprus using star anise, fennel and liquorice. These intense, vibrant herbs ought to cut through the powerful flavours of the food rather enjoyably…
Looking for something to serve alongside an appetiser of olives and cheeses? Why not try the KEO Extra Fine Ouzo, produced on the Island of Cyprus using star anise, fennel and liquorice. These intense, vibrant herbs ought to cut through the powerful flavours of the food rather enjoyably…
Five generations of family Barbayanni create with love and knowledge, the classic Ouzo Blue, respecting the tradition that requires 100% distillation of ouzo and the family recipe brought by Efstathios Barbayannis in 1860
Five generations of family Barbayanni create with love and knowledge, the classic Ouzo Blue, respecting the tradition that requires 100% distillation of ouzo and the family recipe brought by Efstathios Barbayannis in 1860
With respect to traditional distillation techniques, Barbayanni family produces Barbayanni Green Ouzo, from carefully selected fresh ingredients and the unique water of Plomari. Ouzo Barbayanni Green is a 100% pure distillate produced at 42% alcohol level.
With respect to traditional distillation techniques, Barbayanni family produces Barbayanni Green Ouzo, from carefully selected fresh ingredients and the unique water of Plomari. Ouzo Barbayanni Green is a 100% pure distillate produced at 42% alcohol level.
The Plomari Ouzo Distillery Isidoros Arvanitis has relocated to a new site in the midst of a magnificent olive grove, but is still in picturesque Plomari, the place where Isidoros Arvanitis first created Ouzo of Plomari in 1894 and where it has been produced for over 100 years. The Distillery combines traditional distillation and production methods with the latest scientific bottling and packaging techniques. It consists of small, handmade copper stills, while all procedures are carried out under strictly controlled conditions rigorously observing all health regulations. The aniseed and fennel used in the distillation process are of a high quality and come from the Distillery’s own fields in Lisvori, Lesvos.
The Plomari Ouzo Distillery Isidoros Arvanitis has relocated to a new site in the midst of a magnificent olive grove, but is still in picturesque Plomari, the place where Isidoros Arvanitis first created Ouzo of Plomari in 1894 and where it has been produced for over 100 years. The Distillery combines traditional distillation and production methods with the latest scientific bottling and packaging techniques. It consists of small, handmade copper stills, while all procedures are carried out under strictly controlled conditions rigorously observing all health regulations. The aniseed and fennel used in the distillation process are of a high quality and come from the Distillery’s own fields in Lisvori, Lesvos.
The Plomari Ouzo Distillery Isidoros Arvanitis has relocated to a new site in the midst of a magnificent olive grove, but is still in picturesque Plomari, the place where Isidoros Arvanitis first created Ouzo of Plomari in 1894 and where it has been produced for over 100 years. The Distillery combines traditional distillation and production methods with the latest scientific bottling and packaging techniques. It consists of small, handmade copper stills, while all procedures are carried out under strictly controlled conditions rigorously observing all health regulations. The aniseed and fennel used in the distillation process are of a high quality and come from the Distillery’s own fields in Lisvori, Lesvos.
The Plomari Ouzo Distillery Isidoros Arvanitis has relocated to a new site in the midst of a magnificent olive grove, but is still in picturesque Plomari, the place where Isidoros Arvanitis first created Ouzo of Plomari in 1894 and where it has been produced for over 100 years. The Distillery combines traditional distillation and production methods with the latest scientific bottling and packaging techniques. It consists of small, handmade copper stills, while all procedures are carried out under strictly controlled conditions rigorously observing all health regulations. The aniseed and fennel used in the distillation process are of a high quality and come from the Distillery’s own fields in Lisvori, Lesvos.
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