Ouzo Of Plomari Isidoros Arvanitis, 70 cl

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Ouzo Of Plomari Isidoros Arvanitis, 70 cl

Ouzo Of Plomari Isidoros Arvanitis, 70 cl

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Most importantly, you need to drink Ouzo with your friends and family, over a long lunch or dinner. The more people, the merrier! Like most alcoholic spirits, a moderate amount can aid the intestine in absorbing iron from food as well as reduce blood pressure by dilating the blood vessels. Although similar, sambuca is made by simply adding sugar and anise essential oils to grain alcohol. Furthermore, sambuca is traditionally served neat as a digestif rather than an appetiser or during a meal. Neochori or “Bouro” is a village nearby Plomari with traditional, stone-made houses with tile roofs that match perfectly with the green surroundings of the village. Outside the village you can visit the old Olive press which operated for the first time in 1909 and has become a Museum where visitors can admire the interesting architecture of the building and all the mechanical equipment that was used at that period to produce olive oil. Strolling around the area you will come across churches and chapels. Near the village square is the imposing cathedral of Neohori, known as St. Konstantinos and Eleni. It was built in 1951 and has a beautiful three-aisled basilica. Visitors should also visit St. Ektaterini, the oldest chapel in the area, built in 1841, as well as the primary school of Neohori, with its beautiful architecture of great interest. Close to the village you will also find the old quarry.

the town but has moved to the hills above the city on the road to Melinda where you can drop in and get a short tour and buy a couple bottles or a case or two of their excellent ouzo. And where else can you Ouzo’s closest relatives are Turkish raki and Middle Eastern arak. These anise-flavoured drinks follow a similar process but often use pomace as the alcoholic base. Bear in mind that Balkan raki is often somewhat different and continues to use the historical name as outlined in our history section above.

What Is Ouzo?

Because different distilleries employ their own unique techniques and recipes in the production of Ouzo, the taste can vary a bit from one brand to the next. Here, we will guide you through the best Ouzo brands to make your decision a bit easier when you are planning for your next Greek dinner. References wikipedia.org/wiki/Ouzo In Lesvos and in particular, in Plomari you can visit two exceptional museums of Ouzo (The world of Ouzo Museum and Greek Ouzo Barbayanni Museum) where one can watch and learn the distillery process of the drink, learn its unique history, and indulge himself in local and fresh ouzo production.

Besides the above mentioned Hotel Pebble Beachthere are a number of nice hotels and self catering apartmentsin Plomari. Located by on the Michael Paraskos, 'A perfect sundowner to replace the tired old brandy sour', in The Cyprus Mail (Cyprus newspaper), 19 April 2015

How Is Ouzo Made?

Ouzo is produced by the remnants of the production of wine with ethyl alcohol enriched with aromatic substances like anise, mastic and other aromatic herbs that enrich ouzo with a unique and distinctive flavour and aroma. It took its name in Marseille, yes in France! In 1870 Greeks sent ounces of the drink to Marseilles with other products like soaps, oils, etc. Genoese customs wrote the barrels “uso in Marsilla” meaning to be consumed in Marseille but the merchant of the city understood it completely differently and the drink took the name Uso or Ouzo as it is used to be written. Playing off the Italian origins of ouzo’s name, Ouzo Massalia features two different types of vermouth to produce an excitingly different beverage. These two beverages are quite different from ouzo, but they’re both diluted with water when served. As they are steeped for longer with a greater quantity of botanicals, they’re not clear and have a distinctive green or brown colour. In comparison, ouzo has a clean and crisp flavour. A Guide to the Traditional Eateries of Greece". The Travel Insiders. 2019-07-29 . Retrieved 2022-03-29.

The origin of the name "ouzo" is disputed. A popular derivation is from the Italian "uso Marsiglia"— for use in Marseille—stamped on selected silkworm cocoons exported from Tyrnavos in the 19th century. According to anecdote, this designation came to stand for "superior quality", which the spirit distilled as ouzo was thought to possess. [6] A bottle of Ouzo Plomari Platanos across the bridge over the river and also along the sea. Efta Thalasses (7 Seas) is in front ofthe harbour/marina and Benjamin of Lesvou isby the sea and the big boat harbour on the first floor with a terrific view. Hermès is on the road to Segoundas river, a traditional Greek family restaurant which has been aroiund for almost half a century. Pokud byste začali chodit z obchodu do obchodu, možná byste na Ouzo natrefili, avšak raději jděte na jistotu a zalovte na internetu. Přestože si připlatíte za dopravu desítek korun, máte jistotu, že vám přijde domů přesně to, co hledáte a dokonce bez nějaké velké námahy. Klikněte si například na známý porovnávač Heureka.cz, který vám ukáže hned několik eshopů nabízejících tento likér. Tyrnavos in Thessaly was the first place in mainland Greece to make ouzo in 1856. But the place most associated with the production of ouzo is Plomari, a coastal village on Lesvos (Mytilene). There are some 300 ouzo brands throughout the country, of which the best known are Isidoros Arvanitis Ouzo Plomari, Barbagiannis, Mini Mytilinis, 12 and Tsantali. buildings. It features an outdoor swimming pool and balconies with sea views. Free Wi-Fi and wired internet is available throughout. Only steps from Agios Isidoros Beach, family-run Akrogiali Hotel features studios with direct access to the garden and a furnished patio overlooking the Aegean

10. Greek Tiger

Ouzo is often served with a small plate of a variety of appetizers called mezes, usually small fresh fish, fries, olives, and feta cheese. Ouzo can be described to have a similar taste to absinthe which is licorice-like, but smoother. However, they tend to be harder to find than Greek ouzo. If you’re looking for something similar to ouzo, consider Italian sambuca instead.

Today, there are over 300 (!) Ouzo producers in Greece. Out of those, 17 are on Lesvos island, which is often considered the homeland of Ouzo, accounting for about 50% of the total production. Most Greeks drink Ouzo in a tall, thin glass, with added ice and iced water. As soon as water is added, Ouzo becomes cloudy / milky white, the anise and other aromas are released, and the alcohol content decreases. This turns Ouzo into a long drink, that you can enjoy for hours. Guests are then expected to serve themselves a small amount in a long glass, add ice cubes, and then top it up with water from a nearby jug. The quantity of water added is a matter of personal preference. Some people will dilute it just until it louches whereas others may water it down even more. Care for an ouzaki? Like so many words in Greek, ouzo is often referred to affectionately in the diminutive, which makes it even more seductive and appealing. Just a ‘little’ drink, nothing pretentious or serious about it, an ouzaki can be an excuse to pause in the middle or end of a busy day for a chat with friends or a cardinal feature of a summer holiday on an Greek island. Whatever you call it, sharing a carafe or miniature bottle of ouzo is an essential Greek experience. While there are absolutely no rules about doing it properly, there are certainly ways of getting the most out of it. burning kasani (still) up to a few years ago when demand made it impossible to keep up without using some modern methods. His shopThe Municipality of Lesvos, the Cultural Association of Plomari “Polion” and Lesvos Distilleries Association, organize an event dedicated to ouzo titled “ Traditional Culture of Ouzo”, at the Plomari marina at the beginning of August every year.

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