Ouzo

Discover ouzos selected by chefs and sommeliers of Michelin-starred gourmet restaurants. A selection by credible and legitimate professionals to help you find your favourite ouzo.

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Best ouzos

With Bestwine • Online, the reference for the best ouzos:

Taste one of the best ouzos. Enrich your bar or cellar with a prestige bottle of ouzo. Discover all the information to better understand ouzo and its specifics so you can easily choose your brand or bottle of ouzo.

Alcohol content of ouzo: 40°

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Best ouzo brands

Refer to the opinion of chefs, sommeliers and bartenders of Michelin-starred gourmet restaurants worldwide to discover the best ouzo brands in the world. A ranking and comparison of the most highly regarded ouzo brands and bottles in starred gourmet restaurants by experts in fine dining.

Ouzo reference / Origin of ouzo / Alcohol content of ouzo Ouzo Tirnavou / Greece / 40°

The best ouzos on the wine lists of Michelin-starred gourmet restaurants. An authentic ranking and comparison to choose your ouzo.

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Ouzo is an alcoholic beverage originating from Greece. Ouzo is considered a spirit.

Ouzo is characterised by an anise flavour that comes from anise (Pimpinella anisum), an aromatic used to produce the beverage.

The origin of ouzo dates back to the late 19th century. It is in the Aegean Sea, on the island of Mytilene (Mitilini or Lesbos), that the first traces of ouzo as we know it today are found.

Ouzo holds a PGI (Protected Geographical Indication) in certain regions of Greece. The island of Mytilene (Mitilini or Lesbos), in particular, is designated as an ouzo production area. The town of Plomari, located in the south of the island, serves as the capital of ouzo. Ouzo is considered the Greek national drink. Ouzo is produced exclusively in Greece.

Although the location of its production is protected, there is no regulation regarding its composition. Indeed, ouzo producers can use whichever aromatics they wish, as well as the varieties of anise (green anise or star anise). However, under European law, ouzo is considered an alcoholic beverage obtained after the distillation of anise.

Initially consumed in its production areas, particularly in the eastern islands of Greece, ouzo was later consumed throughout most of Greek territory. Today, ouzo remains a beverage mainly consumed in Greece. Ouzo productions are exported abroad, but few countries other than Greece consume ouzo regularly.

The term ouzo is said to have several origins. The word ouzo is thought to come from the Italian term \"Uso Massalia\" meaning \"Bound for Marseille,\" which was found on transport crates, or from the Turkish word \"üzüm\" meaning \"bunch of grapes\" or \"grape decoction.\"

The production of ouzo

Ouzo is produced from neutral alcohol mixed with aromatics. Most ouzos are composed of anise. The other aromatics accompanying anise can be numerous, such as fennel or wild herbs. Each ouzo distillery, brand and reference may have a different recipe. Thus, there are also ouzos with spices like cinnamon or cloves. Mastic may also form part of the composition of certain ouzos.

Ouzo is an alcoholic beverage obtained by extraction, distillation and dilution:

Extraction of seeds, aromatics and mastic: after harvest, the seeds, aromatics and mastic (anise, fennel, cinnamon, cloves...) are chopped and dried or not, then mixed with agricultural alcohol. Distillation of the liquid: The resulting liquid can be mixed with pure alcohol or diluted with water to adjust the alcohol content. This operation is carried out in a still called amvyka.

Ouzo production was originally carried out by Greek families on the island of Mytilene (Mitilini). Today, ouzo is produced throughout Greece.

Among ouzo brands are Americanaki, Barbayanni, Castro, Chris, Diamantis, Dimino, Evitiki, Giannatsis, Giokarinis, Harma, Karonis, Kefi, Magia, Mastiha, Mavrakis, Mini, Ouzo 12, Pilavas, Plomari, Stefos, Thracian-7, Tirnavou, Tsantali, Tsililis, Veto and Vrachoritiko.

Ouzo is a popular alcoholic beverage in Greece. This makes it financially accessible. The price of an industrial bottle of ouzo ranges from £10 to £20. The price of a good artisanal bottle of ouzo ranges from £20 to £50.

Consumption of ouzo

Visually, ouzo displays a translucent, crystalline colour when neat. Ouzo has the particularity of turning white and cloudy upon contact with water. This is called \"the ouzo effect\" (also known as louching or spontaneous emulsification), which is the formation of a milky-looking emulsion when water is added to ouzo or other anise-based drinks (pastis, rakı, arak, sambuca, absinthe, etc.).

Ouzo has a light nose. Anise flavours dominate over the other aromatics. The latter bring gustatory variations adding herbaceous and floral notes to the beverage. Ouzo finds its place as much in Greek Michelin-starred restaurants as in gourmet restaurants worldwide. Indeed, ouzo, through its authenticity and terroir, appeals to chefs, sommeliers and bartenders worldwide. It is an atypical alcoholic beverage appreciated for its freshness and floral aromas. Some chefs of Michelin-starred restaurants use ouzo to cook dishes. Ouzo and its anise flavours are particularly appreciated for composing aromatic sauces. For their part, bartenders of Michelin-starred restaurants use ouzo for original cocktail creations.

Ouzo is similar to Greek or Turkish raki or tsipouro in taste. However, it differs in its composition. Ouzo is not produced from grape alcohol but from neutral alcohol of agricultural origin. Also, ouzo differs in its production method, which does not require fermentation. Ouzo is reminiscent of anisette or pastis. Ouzo, like pastis, is an anise-based alcoholic beverage that turns white upon contact with water.

Ouzo traditionally accompanies Greek gourmet dishes. In Athens, the central area of Plaka, located near the Acropolis, gathers many tables on which portions of mezze (Greek dish) are served with glasses of ouzo as an accompaniment. This typical meal is served throughout Greece, whether in Crete or on the Greek islands. Ouzo pairs well with fish such as sardines, octopus or anchovies, and seafood such as clams, mussels and scallops. Ouzo can also accompany fried vegetables such as aubergines or courgettes. Condiments like capers or gherkins also pair very well with ouzo. Among the Greek specialities that can accompany ouzo are tzatziki, kopanisti, tyrokafteri, avgotaraho or taramosalata.

The selection of premium ouzos

How are ouzos selected on Bestwine • Online? Bestwine • Online lists ouzos featured on the wine lists and in the cellars of the most renowned and recognised gourmet restaurants worldwide. Ouzo references championed by the greatest chefs and sommeliers of fine dining, themselves valued by critics. Only ouzo references sold online are presented to allow you to buy them easily.

How is the reference of the best ouzos updated? The reference of the best ouzos is updated daily by integrating new references from the wine lists of gourmet restaurants made available to us. Likewise, we update commercial and promotional offers to allow you to buy a quality ouzo online at the best price. We commit to presenting only ouzo references from the wine lists of award-winning gourmet restaurants.

Why choose an ouzo reference via Bestwine • Online? The chefs and sommeliers of gourmet restaurants are the guarantors of the excellence of fine dining by offering the best products, dishes and beverages in their restaurants. Naturally, the chefs and sommeliers of the greatest gourmet restaurants offer on their menu the very best in terms of ouzo.