Fun facts of ouzo: history, where does the name come from and its properties
Ouzo is closely related with Greece, its summers and its sea. In Greece it is considered the alcoholic drink par excellence and at the same time, very popular with tourists. It is produced in various parts of Greece although the most traditional places are the island of Lesvos, in particular the area of Plomari, Tyrnavos and Kalamata.
The nature and properties of ouzo reveal its Mediterranean and above all, Greek character. The scent of anise that hovers from a glass of ouzo, brings you back to pleasant memories or makes you experience carefree summers with friends by the sea in Greece.
Monks of Mount Athos were very familiar with the distillation of pomace
The precise historical moment in which the by-products of winemaking (the pomace) were distilled to produce spirits is not known. It is likely that it began in the late Byzantine period thanks to the advances in copper processing and subsequent improvements in distillation equipment which contributed to large-scale distribution.
What is certain is that the monks of Mount Athos were very familiar with the distillation process before the 15th century, as it was a common practice to distil the pomace that remained from the winemaking process. In 1896, the Greek state issued the first permit to be able to produce a distilled drink deriving from the pomace.
Where does the word ouzo come from? There are various theories that try to explain it
It is not precisely known when the ouzo production begun or even when its name was first used. What is known is that it was produced in the Greek territory and was a development from the production of tsipouro, which is why it was initially called raki “matavrasmeni” (again distilled).
The word ouzo has no meaning in Greek and appears to have never been widely used, until at least the second half of the 19th century. However, there are different theories on the etymology of the word “ouzo”. According to one theory, the term comes from the word “use” (for use) that was printed on the crates that were exported to Europe. Another theory, which seems more reliable, states that the root of the word ouzo derives from the ancient Greek “ozo” (which means to smell, due to its aroma) and then there are those who claim that it comes from the Turkish word “uzum” (bunches of grapes and infusions).
Herbs used throughout history to produce ouzo
Ouzo, initially created from the distillation of pomace, owes its flavor to the Mediterranean herbs that give it its aroma. Anise, fennel, mastic, coriander seeds, angelica root, lime blossom, cardamom and other plants and herbs have over time ended up in distillers to be used in the recipes of many ouzo producing families.
The exceptional quality of ouzo has helped increase the demand of the drink up to the point it became the popular one throughout Greece. Today, it is in fact the most popular alcoholic drink.
It falls into the special category of anise-based spirits
Alcoholic beverages with an aniseed flavor make up a special category on their own. They are made of neutral alcohol of agricultural origin to which plants and products of aromatic plants (understood as seeds, roots, flowers or fruits) or natural extracts are added before or after the distillation. The plants used for this purpose are commonly anise, fennel or other plants which contain the aromatic base of anethole.
Most Mediterranean countries produce drinks that belong to this category, but the Greek version of ouzo is not only a national drink, but an internationally recognized and exclusive brand of Greece. The name ouzo was registered in the European market, which determines the guidelines for its production.
What properties must it have to be called ouzo?
An anise-based beverage, in order to be called ouzo, must have the following properties:
- It must be produced exclusively in Greece;
- It must be produced from mixed flavored spirits by distillation or grinding using anise, possible fennel seeds, mastic called “Pistacia lentiscus” typical of the island of Chios or from other aromatic roots, plants and fruits;
- The flavoring of alcohol by distillation must represent at least 20% of the actual alcoholic strength;
- It must be produced by distillation in copper distillers with a capacity of 1,000 liters or less;
- It must have a pure alcohol content (not of the finished product) not less than 55% vol. and not more than 80% vol.;
- The finished product must be colorless, have a sugar content of 50 grams or less per liter and a minimum alcohol content of 37.5%.
It is seen as an aperitif that triggers the appetite thanks to its ability to increase the secretions of gastrin produced by the stomach and thus creating the sensation of hunger. The aromatic components of anise also stimulate the appetite.
This is why appetizers are essential in accompanying ouzo.
Ouzo goes very well with appetizers of all kinds or any simple dish that tickles the palate. It is ideally paired with fish (such as octopus, squid, sardines, anchovies), meat (such as cold cuts, meatballs, sausages), all types of cheeses, salads, vegetables and olives. It can be enjoyed straight up or diluted with water.
People drink ouzo to relax, talk, joke and communicate with others.
(A special thanks to “Ouzo Barbayanni” for the information provided)
