Ouzo production

Therapeutic qualities of aniseed: drink and then bathe in it!

It isn’t just the aroma of aniseed that gives ouzo that distinctive flavor.

“This spice possesses gas-relieving property. It is an excellent medicine for expelling wind from the stomach. It can also be taken, in combination with other digestive foods like ginger, cumin and pepper, in the form of an infusion.

An easy way to prepare the infusion is to mix a teaspoon of aniseed in a cup of boiling water and leave it covered overnight. The clear fluid is then decanted and taken with honey. This helps gurgling in the abdomen. This is also useful in preventing gas and fermentation in the stomach and the bowels.”

Hey, that is more or less how they distill ouzo so save yourself the trouble!  Here is another quote:

“Anise oil opens bronchial pathways so you can breath again. Commonly used in aromatherapy for breathing difficulties – anise oil may have a good effect on asthma as a natural asthma remedy. Anise oil is also excellent fish bait and is commonly used by fisherman to attract trout.   Pure Anise Oil is also noted as helpful for flatulence, impotence, painful periods, migraines and colic. Anise oil is best used in baths, massage oils, facials and in a diffuser.”

Right, so straight after drinking it we can pour some into our bath too!

Properties of Anise oil:

  • Main Constituent anethole (phenolether)
  • Carminative
  • Digestive
  • Promotes Harmony and Balance (Green)
  • Expectorant”
Ouzo production

Ouzo dimino – what a bad name for a drink!

ouzo museum lesvos

“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.

The charm of the distillation

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.