Ouzo production begins with distillation in copper stills with 96 volumes of rectified alcohol (ABV). Anise is added, sometimes with other flavors such as star anise, fennel, mastic, cardamom, coriander, cloves, and cinnamon.
Like any other aniseed liqueur, it is processed when a little water is added to the ouzo. This is known as the louching or ouzo effect. Ouzo is full of hearty flavors (like fennel, coriander, and cloves) so it gives off a truly great taste.
It is a sweet, alcoholic liqueur-like drink made from grape by-products after it has been used to make wine (mainly skins and stems). It is then distilled into a very safe alcoholic drink that tastes primarily of anise and gives it a distinctive licorice flavor.Likewise, people are wondering what the Greek ouzo liqueur tastes like.
Talk like an expert: smoothie is an integral part of Greek drinking culture, but don’t say grandpa! when you serve the ouzo. Instead, say yamas! which more precisely means jubilation (but literally translated health).
Ouzo is usually mixed with water, turns cloudy white, sometimes with a slight blue tinge, and is served over ice in a shot glass. Ouzo can also be drunk directly from the glass.
In general, it is not sweet, but strong enough and without nectar, but aniseed vodka from grape pie on alcohol, aniseed addition. On the vodka itself, ouzo tastes a bit like sambuku thanks to the many spices that complement the anise flavor.
Ouzo and Cola
Ouzo is an aniseed liqueur obtained from grape must (the rest of the vinification). It can only be produced in Greece and Cyprus and may contain other spices besides anise. Ouzo is often drunk neat or slightly diluted and has a very strong aniseed (black licorice) flavor that you have to get used to.
Ouzo contains around 40% alcohol, so it never goes out if the bottle isn’t open. They found a place on ships that sunk centuries ago, and it was still drinkable. As long as the alcohol does not evaporate (by holding the bottle open), it remains virtually forever. This bottle will outlive you if you don’t drink it.
The most classic way to serve ouzo is to mix it with water, which makes it milky white. You can then sip it and enjoy it with some mezedes. Or you can mix ouzo in ■■■■■■■■■ (recipes below). Some great flavors for mixing ouzo are citrus juice, cranberry juice, banana, and mint.
The main difference between ouzo and sambuca is that ouzo is an aniseed drink and sambuca is an Italian aniseed liqueur. The taste is similar to other aniseed drinks such as pastis and sambuca. Other liqueurs from the region can be aniseed: arak, rakı and mastic.
Unlike Sambuca, Absinthe and Pernod, they are not necessarily aniseed spirits that each come from a different country. Some, including ouzo and raki, turn milky when mixed with water. Raki is usually much stronger (up to 90% alcohol) than ouzo (usually 3545%).
Liquor Ouzo 12, 70 cl: grocery.
Anise is also considered a digestive ozo, it is a drink made for food.
Grandfather (Greek: ώπα) is a common Greek emotional expression. It is often used in celebrations such as weddings or traditional dances. In Greek culture, the term is sometimes associated with intentional or unintentional crushing of dishes.
OUZO, COMMERCIAL BOTTLE - CLOSED OR OPEN
It is an anise brandy obtained from plants, including the flowers and leaves of Artemisia absinthium (great wormwood), as well as green anise, sweet fennel and other medicinal and culinary herbs. Absinthe traditionally has a natural green color, but it can also be colorless.