There is a lot of cocktail terminology you are already familiar with. Spritzer, on the rocks, and a martini are pretty familiar and self-explanatory terms. You have probably heard the term aperitif on cocktail menus and on vacation, but you might not have known what it is. You might have accidentally drunk it even if you don't necessarily understand what aperitif means. This article lets us learn more about one of the most popular aperitifs used widely in Greece, the Ouzo.

What Is Ouzo?

Ouzo is a popular aperitif widely consumed in Greece. It gained popularity in Greece after another popular liquor, absinthe, fell out of favour. The roots of this beverage can be traced back to the mid-1890s, with some historians suggesting monks used it in the 14th century. There are many hypotheses about the source of the name Ouzo, but one of the most common assumptions is that it got its name from the Turkish word for grape, uzum. Ouzo alcohol is colourless and transparent, but when water is added, it turns white and cloudy. The alcohol content is also high at 37.5-50%. For reference, vodka and gin are usually around 40% alcohol.

How Is Ouzo Made?

Since 1932, Ouzo has followed a consistent production process with copper stills. 96% alcohol is initially distilled from grain or fermented grapes, steeped with star anise and other spices like coriander, cloves, fennel, cardamom, and cinnamon. The resultant mixture is referred to as an "ouzo yeast" and is eventually distilled a second time, which results in an 80% ABV spirit. However, cheaper Ouzo might be made by mixing the ouzo yeast with neutral alcohol with added anise flavourings. Greece introduced a regulation to protect the industry that forbids Ouzo consisting of less than 20% ouzo yeast.

What Is an Ouzo Effect?

Ouzo is characterized by its milky white colour when diluted with water due to aniseed oil droplets called turpentine. When suspended in a robust alcoholic solution, it appears transparent because the molecules disperse and dissolve. Below 30% alcohol content, the oil droplets become unstable and insoluble, forming a cloudy residue. This phenomenon is known as "rouche," and this process is often analyzed to assess the quality of spirits.

How Does Ouzo Taste?

Ouzo alcohol has a unique anise flavour. However, high-quality Ouzo can also exhibit some aromatic properties due to the other herbs and spices used to make it. Whether distilled from grapes or grains, Ouzo is often similar in taste. Likewise, adding sugar can make it a little sweeter. Nevertheless, the anise produces a high astringency, which always results in a dry mouthfeel. Ouzo can be a little strong and overpowering when consumed without water, though it is most often diluted with a bit of water.

How to Serve Ouzo Alcohol?

Traditionally Ouzo alcohol is served in cafes called Ouzeries, alongside Mezedos, similar to Spanish tapas, which often consist of small fish dishes. Most islands and coastal areas serve Ouzo with fish. Overseas are usually done adequately chilled, but this is considered a failure in Greece. Instead, they serve this aperitif in an appropriately sized capped bottle on the table at room temperature. It is not uncommon for Ouzo bottles to be very small when shared by several people. Guests are then expected to pour small amounts into long glasses, add ice cubes, and refill water from a nearby pitcher. The amount of water to add is a matter of personal preference. Some dilute it until it becomes distorted, while others dilute it further. Conversely, some experts argue that you should add water before the ice cubes and that it should not be too cold.

Benefits of Ouzo

As with most alcoholic beverages, moderate amounts help the intestines absorb iron from food, widen blood vessels, and lower blood pressure. Otherwise, the ancient Greeks believed anise could help relieve pain, difficulty urinating, and reduce thirst. It also reduces gas and bloating. Similarly, the anise berries in Ouzo may provide antispasmodic effects by relieving cramps and diarrhea. The side effects of drinking too much alcohol are far more extensive.

Similar Aperitifs

Ouzo's closest relatives are the Turkish rakhi and the Middle Eastern arak. These anise-flavoured drinks follow a similar process but often use pomace as the alcohol base. If you want something similar to Ouzo, consider Italian sambuca instead. Although similar, sambuca is simply made by adding sugar and anise essential oil to grain alcohol. Additionally, sambuca is traditionally served alone as an appetizer or after-dinner drink rather than during a meal.

Conclusion

Ouzo may be a popular aperitif in Greece, but not everyone likes the taste of anise. If you are looking for different ways to incorporate an aperitif into your life or want to learn more about aperitif culture, you should try the Ouzo aperitif before your meal. At Sippify we have a wide range of premium ouzo alcohols such as Olympus Ouzo, 700ml 37% Alc, 23rd Street Distillery Matthew & Jim's Classic Ouzo, 700ml 37% and more at the best prices. Get your today!

Everything You Need to Know About Ouzo Alcohol