Ouzo's story begins on the island of Lesbos — specifically in the town of Plomari, home to Barbayiannis and the production methods that have defined quality ouzo for over 150 years. True ouzo must be produced in Greece and contain at least 20% alcohol derived from agricultural distillate. The best expressions are made in copper pot stills, redistilled with fresh botanicals, and bottled without artificial additives.
The flavour profile of ouzo is led by aniseed but built on complexity — fennel, coriander, cardamom, clove, and sometimes cinnamon all play a role depending on the producer. The result ranges from bright and floral in lighter expressions to deep, resinous, and almost medicinal in aged or premium bottles. Like raki, ouzo turns cloudy when cold water is added — a phenomenon known as the ouzo effect, caused by the oils of the anise seeds separating from the alcohol.
Greeks drink ouzo slowly and deliberately. Small glasses, never rushed, and always alongside food — the mezedes spread of olives, feta, taramasalata, and seafood that transforms a single bottle into an afternoon. Ice is acceptable; soda water is common; drinking it neat is for connoisseurs who want to appreciate the full aromatic spectrum before dilution.
If you're new to ouzo, start with a classic Lesbos expression — clean, balanced, and genuinely representative of the tradition. If you're already a convert, our range includes premium small-batch expressions that will change what you thought you knew about the category.
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