The traditional Greek ouzo, as characteristic as the blue of its label. It retains its original taste since 1890 thanks to the distillation process and the recipe of the Tsantali family, which is passed down from generation to generation.
Transparent color. Anise dominates aromatically and tastefully in the beginning. In the mouth it is possible, but at the same time it offers a soft, almost creamy feeling and the characteristic sweet “burning” due to the alcohol content.
Although anise seems to be the protagonist, the presence of other aromatic plants and seeds – coriander, cardamom, angelica root, linden – gives greater complexity and finesse, creating a wonderful harmony that helps in combination with food.
With the addition of water or ice, the transparent color gives way to a rich, milky white without losing any of the rich aromas and flavors of ouzo.
Ouzo is made for appetizers. And the easiest combinations are with fish and seafood such as grilled octopus, sardines, shrimp, squid, mussels. In other words, everything that is so deeply connected with the Greek summer and the holidays.
It was in 1890 when the Tsantali family started distilling this traditional Greek product.
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