throughout the Byzantine and later Ottoman Empires, often in those days of quality approaching moonshine (similar liquors in Turkey and many Arab countries still go by that name).
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. 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 Varvayiannis (Βαρβαγιάννης), located in the town of Plomari in the southeast portion of the island, while in the same town Pitsiladi (Πιτσιλαδή) high quality ouzo is also distilled. Another producer on the mainland of Greece is Ch. Pavlides Brothers. (Older people in Lesbos, still refer to ouzo as "raki").
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.
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 of tsipouro and tsikoudia, as products with a protected designation of origin, which prohibits makers outside Greece from using the name.
Name
Perhaps the most probable origin of the name "ouzo" is discussed in a 1959 article in The Times of Thessaly.
How ouzo is made
Ouzo starts by distilling 96% ABV pure ethyl alcohol of agricultural origin (or 96% pure ethyl alcohol in which 0.05% natural anethole has been added), in copper stills together with anise and optionally other flavorings previously mentioned by others (star anise, coriander, cloves, cinnamon e.t.c.). The product is a flavored alcoholic solution known as flavored ethyl alcohol or, more commonly as ouzo yeast - μαγιά ούζου in Greek - (a misnomer really, as no fermentation has taken or will take place). Ouzo yeast is then usually mixed with 96% pure ethyl alcohol (the Greek law dictates that at least 20% 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%) , usually around 40% ABV. Some producers such as Varvayiannis, Babatzim (ouzo classic) and Pitsiladis do not add any further ethyl alcohol, they simply dilute ouzo yeast with water (and add sugar if needed). Needless to say, this latter type of ouzo is of the highest quality and -quite predictably- of the highest price as well. Please take note that ouzo production does not include any fermentation or multiple distillations whatsoever; this is the case for tsipouro another well known Greek alcoholic drink which is actually 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.
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 water. Diluting the spirit causes it to separate creating an emulsion, whose fine droplets scatter the light.
The crystals sometimes seen in ouzo served cold are crystalline anethole, the constituent of anise aroma. That's why one should avoid serving ouzo cold. Drinking ouzo on the rocks is not preferred; it is preferable to add cold water.
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