It Started With An Ouzo

Free download. Book file PDF easily for everyone and every device. You can download and read online It Started With An Ouzo file PDF Book only if you are registered here. And also you can download or read online all Book PDF file that related with It Started With An Ouzo book. Happy reading It Started With An Ouzo Bookeveryone. Download file Free Book PDF It Started With An Ouzo at Complete PDF Library. This Book have some digital formats such us :paperbook, ebook, kindle, epub, fb2 and another formats. Here is The CompletePDF Book Library. It's free to register here to get Book file PDF It Started With An Ouzo Pocket Guide.

Mr Ian Arthur rated it it was amazing Aug 31, Andy rated it really liked it Dec 31, Holly Takatsuka rated it liked it Jun 02, Mr W M Brown rated it liked it Oct 18, Bobby Voicu rated it liked it Dec 25, Antonis Yannopoulos marked it as to-read Jul 18, Julie marked it as to-read Aug 07, Tony marked it as to-read Jul 10, Sylvia Gomez marked it as to-read Jul 31, Miliana Despic marked it as to-read Oct 10, Gillian Pollard added it Oct 27, Nadia marked it as to-read Jan 04, Amanda Werlein marked it as to-read May 19, Sheila Lynas marked it as to-read Jun 08, Dee Fifield added it May 27, There are no discussion topics on this book yet.

Greek Spirits can be confusing: Welcome to Tsipouro, Tsikoudia, Raki and Ouzo | ELLOINOS

About Stavros Allanopolis. Stavros Allanopolis.


  • Set Me Free;
  • Stranger Lurking in the Shadows.
  • Huge portions and a shot of ouzo! - Akropolis;

Books by Stavros Allanopolis. Mastic, widely known since ancient times for its beneficial and therapeutic properties, is an aromatic resin offered to us by the mastic tree, a shrub flourishing exclusively in Southern Chios. The liqueur known as Masticha of Chios is produced on the island and is the outcome of the distillation of genuine mastic , a process that distinguishes it from a plain mastic liqueur. It is traditionally and exclusively produced in Greece, on the island of Chios in particular. This traditional Greek liqueur shows enormous potential in the international market, particularly after its exclusive production in Greece was secured by EU legislation.

For new visitors this happens usually after your first dinner in a restaurant or taverna.

There's More to Greek Liquor Than Just Ouzo

Cretans wait patiently for this period to come, they are gathering to special places with pots, where the distillation takes place and during the process they celebrate, with lots of food, drink, song and dance. During the Turkish occupation of Crete the name raki was given to the local tsikoudia, since there were some similarities.

Now both names are used in Crete equally. The Turkish raki has a history going back years. But it all started much longer ago: famous coppersmiths from Armenia and the Pont, who made nice decorated distilling vessels, confirmed the deep knowledge of distillation in all the Byzantine empire. Wine is the most ancient Greek alcohol and Greece is the first wine-producing territory in Europe. According to Greek mythology wine started in Greece when Dionysus, the half-man half-god son of Zeus, lived in the mountains and learned the wine making process.

Dionysus brought the art of wine making to humans when he taught Icarus, the king of Athens, how to make wine.

Post navigation

In ancient times, as trade in wine became extensive, it was transported from end to end of the Mediterranean; Greek wine had especially high prestige in Italy under the Roman Empire. On October 25, , Greece won the right to label ouzo as an exclusively Greek product. There is an ouzo museum [4] in Plomari , Lesvos. The origin of the name "ouzo" is disputed. A popular derivation is from the Italian "uso Massalia"— 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.


  • Site Index.
  • CHOICE TABLES; In Athens, Ouzo Sweetens Life;
  • The Basic Baby Food Cookbook: A complete beginner guide to making baby food at home!
  • Our History – Katsaros Distillery.
  • Three-Bedroom Villa?
  • Banging the drum for ouzo | Life | rantdoborndawil.gq.

During a visit to Thessaly in , the late professor Alexander Philadelpheus delivered to us valuable information on the origins of the word "ouzo", which has come to replace the word "tsipouro". According to the professor, tsipouro gradually became ouzo after the following event: Thessaly exported fine cocoons to Marseilles during the 19th century, and in order to distinguish the product, outgoing crates would be stamped with the words "uso Massalia"—Italian for "to be used in Marseille".

Featured Chef

One day, the Ottoman Greek consulate physician, named Anastas Anastasios Bey, happened to be visiting the town of Tyrnavos and was asked to sample the local tsipouro. Upon tasting the drink, the physician immediately exclaimed: "This is uso Massalia , my friends"—referring to its high quality. The term subsequently spread by word of mouth, until tsipouro gradually became known as ouzo.

Anise is added, sometimes with other flavorings such as star anise , fennel , mastic , cardamom , coriander , cloves , and cinnamon. The flavoring ingredients are often closely guarded company "recipes", and distinguish one ouzo from another.

TASTE OVER 150 YEARS OF EXPERIENCE

The ouzo yeast is then distilled. The spirit at the beginning of the distillation heads and end tails is usually removed to avoid light and heavy alcohols and aromatics. The heads and tails are usually mixed and distilled again. The product of this second distillation can be used to produce a different quality ouzo.

sceninporbestpedd.cf This technique of double-distillation is used by some distillers to differentiate their products. But most producers combine the "ouzo yeast" with less expensive ethyl alcohol flavored with 0. Greek law dictates that in this case the ouzo yeast cannot be less than 20 percent of the final product.

The final ABV is usually between It is traditionally slowly sipped usually mixed with water or ice together with mezedes shared with others over a period of several hours in the early evening.

See a Problem?

In other countries it is tradition to have ouzo in authentic Greek restaurants as an aperitif, served in a shot glass and deeply chilled before the meal is started.