“Dimino” in greek means “every two months”. Seems a rather bad name for ouzo, but here is a useful text about the Production Methods: (Pardon the Google translation slip ups!)
“Small and big secrets of ouzo
Lisvori anise “Pimpinella anisum“, fennel “foeniculum vulgare miller“, the star anise, cinnamon, the coriander, cardamom (kakoules) enter the ouzo making process stills to refine the spirit.
With ouzo, traditionally, the flavors are added through distilling the seeds in a solution of water and 100% ethyl alcohol from grape pomace.
In traditional, hand crafted, copper stills we process alcohol, grains and herbs for several hours. Then, the mixture is distilled and carefully controlled boiling and cooling the distillate. From the first distillation is separated and selected the “heart”, the most tasty part of the distillate, which is distilled a second time (redistillation) slowly with continuous inspection and testing. Before the double distilled “heart” is bottled, dilluted with soft water to ouzo, to obtain the desired alcoholic strength.
The clear spirit condusive to a smooth and sweet ouzo 100% distilled and aged for two months to tie all the flavors and give you the great taste.
The success of the recipe depends on the copper, the size and type of stills. The alcohol and aromatic plants will be added to determine final aroma and taste of the distillate. Each distiller has his own secret. That is the type and proportion of aromatic seeds used. Even in different fractions of the distillate to be used, the extraction prior to distillation, the size of the stills, etc.”
Note that the process referred to above as “the heart of the ouzo” during distillation is what has now become the first premium ouzo brand, called “Adolo” by the same company that makes the No1 Plomari – Isidoros Arvanitis ouzo.