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The Greek spirit was already in great demand abroad in the 19th century and was exported to France in a special form flavoured with aniseed. It was exported to Marseille in wooden crates with the Italian inscription "Uso di Massillia" (Uso = for use). This is how the famous brand name came about. In the past, the production was done by double distillation of the press residues, so it was a marc spirit like grappa or Marc, for example. This method of production was gradually changed. Today, wine for distilling is used as the basic material. Before distillation, this is mixed with aromatic oils from anise or mastic resin as well as cinnamon, ginger, fennel and other aromatic substances and distilled three times. Each of the numerous Greek producers has its own, strictly secret recipe for this.

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Roman Horvath MW

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Roman Horvath MW
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