Everything about Ouzo totally explained
Ouzo (ούζο) is an
anise-flavored
liqueur that's widely consumed in
Greece. It is similar to French
pastis, or Italian
Sambuca, or Macedonian mastika or Turkish
rakı, but a little sweeter and smoother. It can be drunk neat or mixed with water.
A related drink is
Tsipouro.
History
The history of ouzo is somewhat murky, but some claim it may date back in one form or another to ancient times. Its precursor is
tsipouro (known by some Easterners as
raki), a drink distilled throughout the
Byzantine Empire and continued throughout
Ottoman times.
Modern ouzo distillation largely took off in the 19th century following Greek independence, with much production centered on the island of
Lesbos, which claims to be the originator of the drink and remains a major producer. When
absinthe fell into disfavour in the early 20th century ouzo is one of the products whose popularity may have gained (it was once called "a substitute for absinthe without the wormwood".) In 1932, ouzo producers developed the method of distillation using copper stills, which is now considered the canonically proper method of production. One of the largest producers of ouzo today is Varvayanis (Βαρβαγιάννης), located in the town of
Plomari in the southeast portion of the island, while in the same town
pistillate (Πιτσιλαδή), a variety of high quality ouzo, is also distilled.
Commonly, but not at all traditional in the western world, ouzo is served with
cola either in premixed cans or bottles or simply mixed to the desired taste. However
Ouzo is traditionally mixed with water, until it takes on a murky, white demeanor, and served with ice in a small glass.
Ouzo can also be drunk, straight, from a shot glass. Mixing ouzo with cola destroys the liquorice-like taste of
Ouzo.
Another tasty mix is with raspberry syrup and lemonade- a colourful drink.
On
October 25,
2006, Greece won the right to label ouzo as an exclusively Greek product. The European Union now recognizes ouzo, as well as the Greek drinks tsipouro and tsikoudia, as products with a
protected designation of origin, which prohibits makers outside Greece from using the name.
Name
The origin of the name "ouzo" is disputed. A popular derivation is from the
Italian "uso Massalia" -
for use in Marseilles - stamped on selected silkworm cocoons exported from
Tyrnavos in the 19th century. According to anecdote, this designation came to stand for "superior quality", which the spirit distilled as ouzo was thought to possess.
During a visit to Thessaly in 1896, the late professor Alexander Filadelfefs delivered to us valuable information on the origins of the word "ouzo", which has come to replace the word "tsipouro". According to the professor, tsipouro gradually became ouzo after the following event: Thessaly exported fine cocoons to Marseilles during the 19th century, and in order to distinguish the product, outgoing crates would be stamped with the words "uso Massalia"— Italian for "to be used in Marseilles". One day, the Turkish consulate physician, named Anastas Bey, happened to be visiting the town of Tyrnavos and was asked to sample the local tsipouro. Upon tasting the drink, the physician immediately exclaimed: "This is uso Massalia, my friends"—referring to its high quality. The term subsequently spread by word of mouth, until tsipouro gradually became known as ouzo.—The Times of Thessaly, 1959.
How ouzo is made
Ouzo starts by distilling 96 percent
alcohol by volume (ABV) pure ethyl alcohol of agricultural origin (or 96 percent pure ethyl alcohol in which 0.05 percent natural
anethole has been added) in copper stills together with anise and optionally other flavorings, such as
star anise,
coriander,
cloves, and
cinnamon. The product is a flavored alcoholic solution known as
flavored ethyl alcohol or, more commonly as
ouzo yeast—
μαγιά ούζου in Greek—a
misnomer, as no fermentation has taken or will take place.
Ouzo yeast is then usually mixed with 96 percent pure ethyl alcohol (the Greek law dictates that at least 20 percent of total final alcohol must originate from
ouzo yeast), and finally sugar may be added and the mix is diluted with water (final ABV must be at least 37.5 percent), usually around 40 percent ABV. Some producers such as Varvayiannis, Babatzim (ouzo classic) and Pitsiladis don't add any further ethyl alcohol—they simply dilute
ouzo yeast with water (and add sugar if needed). This type of ouzo is the highest quality and often of the highest price as well.
Ouzo production doesn't include any fermentation or multiple distillations, which is the case for
tsipouro, another well known Greek alcoholic drink which is more related to Italian
grappa than ouzo.
Aperitif drink
In modern Greece,
ouzeries (the suffix -erie is imported from
French) can be found in nearly all cities, towns, and villages. These
cafe-like establishments serve ouzo with
mezedes — appetizers such as
octopus,
salad,
sardines,
calamari, fried
zucchini, and
clams, among others. It is traditionally slowly sipped (usually mixed with water or ice) together with
mezedes shared with others over a period of several hours in the early evening.
In other countries it's tradition to have ouzo in authentic Greek restaurants as an aperitif, served in a shot glass and deeply chilled before the meal is started. No water or ice is added but the drink is served very cold, enough to make some crystals form in the drink as it's served.
Appearance
When water or ice is added to ouzo, which is clear in color, it turns milky white; this is because
anethole, the
essential oil of
anise, is soluble in alcohol but not in
water. Diluting the spirit causes it to
separate creating an
emulsion, whose fine droplets
scatter the light. This process is called
louching, and is also found while preparing
absinthe.
Further Information
Get more info on 'Ouzo'.
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