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Ouzo

Name for the most famous Greek schnapps, which was already in great demand abroad in the 19th century and was exported to France in a special form - namely 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 was created. In former times the production was done by double distillation of the press residues, so it was a marc spirit like Grappa or Marc. This method of production was gradually changed. Today, distilled wine is used as the basic material. Before distillation, it is mixed with aromatic oils from aniseed 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, top secret recipe for this.

From the first distillation only the so-called "heart", i.e. the middle fraction is used for the second and third distillation. The result of the last distillation is then stored for maturing. After maturing, the high-proof product is mixed with water before bottling to bring it to an alcohol content of 46% vol. Traditionally, water is often added to the ouzo, which causes a milky discolouration(louche effect or ouzo effect). Germany alone imports about 10 million bottles per year. One of the biggest producers is the company Tsantali, which became famous with the brand "Olympic". Similar to ouzo is the tsipouro produced in Macedonia (on Crete Tsikoudia), but made from marc.

Complete lists of the numerous vinification measures or cellar techniques, as well as the various types of wine, sparkling wine and distillate regulated by wine law are included under the keyword vinification. Comprehensive information on wine law can be found under the keyword wine law.

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