Ouzo

Ouzo is a dry anise-flavored aperitif that is widely consumed in Greece and Cyprus. It is made from grape pomace and flavored with star anise, fennel, and other herbs.

To make ouzo, pomace left over from wine making is distilled into a high-alcohol neutral spirit. This clear distillate is then flavored with star anise, fennel seeds, cloves, and cinnamon using a maceration or distillation process. Sugar may be added to balance the anise bitterness.

Ouzo typically has an alcohol content between 40-47% ABV. When water is added, it turns a cloudy white due to anethole in the anise. This is called the "ouzo effect".

Ouzo dates back to the 14th century. It was originally used as a medicinal tonic. By the 19th century, mass production made it a popular drink. Ouzo is traditionally served over ice and sipped slowly as an aperitif.

While ouzo is sometimes compared to pastis or sambuca, it offers a distinct flavor profile. When enjoyed responsibly, the licorice and herb notes of ouzo provide a crisp, refreshing experience.