| Ouzo |
Articles about Ouzo |
Information AboutOuzo |
| CATEGORIES ABOUT OUZO | |
| greek cuisine | |
| anise liqueurs and spirits | |
| protected designation of origin | |
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Ouzo (ούζο) is a Greek Anise -flavored Liqueur that is widely consumed in Greece. The name dates back to the late 19th century, but is of uncertain origin (however, see Ouzo Name below). It is similar to French Pastis , or Italian Anice and Turkish Rakı , but a little sweeter and smoother. It can be drunk either straight or mixed with water. A related drink is Tsipouro . HISTORY The history of ouzo is somewhat murky, but some claim it may date back in one form or another to ancient times. Its precursor is Empires after the fall of the Byzantine Empire. Modern ouzo distillation largely took off in the , ouzo producers developed the method of distillation using copper stills, which is now considered the canonically proper method of production. One of the largest producers of ouzo today is Varvayiannis (Βαρβαγιάννης), located in the town of Plomari in the southeast portion of the island, while in the same town ''pitsiladi'' (Πιτσιλαδή), a variety of high quality ouzo, is also distilled. Commonly, but not at all traditional in the western world, ouzo is served with Cola either in premixed cans or bottles or simply mixed to the desired taste. On October 25 , 2006 , Greece won the right to label ouzo as an exclusively Greek product. The European Union now recognizes ouzo, as well as the Greek drinks tsipouro and tsikoudia, as products with a Protected Designation Of Origin , which prohibits makers outside Greece from using the name. NAME The origin of the name "ouzo" is disputed. A popular derivation is from the Italian "uso Massalia" - "for the (commercial) use of Marseilles" - 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.''Oxford English Dictionary'' online, Oxford University Press, retrieved September 7, 2007 During a visit to Thessaly in 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. - ''The Times of Thessaly'', 1959. HOW OUZO IS MADE Ouzo starts by distilling 96 percent Alcohol By Volume (ABV) pure ethyl alcohol of agricultural origin (or 96 percent pure ethyl alcohol in which 0.05 percent natural Anethole has been added), in copper stills together with anise and optionally other flavorings previously mentioned by others ( Star Anise , Coriander , Cloves , Cinnamon , etc.). The product is a flavored alcoholic solution known as ''flavored ethyl alcohol'' or, more commonly as ''ouzo yeast'' - ''μαγιά ούζου'' in Greek - (a Misnomer really, as no fermentation has taken or will take place). ''Ouzo yeast'' is then usually mixed with 96 percent pure ethyl alcohol (the Greek law dictates that at least 20 percent of total final alcohol must originate from ''ouzo yeast'') , and finally sugar may be added and the mix is diluted with water (final ABV must be at least 37.5 percent), usually around 40 percent ABV. Some producers such as Varvayiannis, Babatzim (ouzo classic) and Pitsiladis do not add any further ethyl alcohol, they simply dilute ''ouzo yeast'' with water (and add sugar if needed). This latter type of ouzo is considered the highest quality and ''quite predictably'' of the highest price as well. It should be noted that ouzo production does not include any fermentation or multiple distillations whatsoever; this is the case for Tsipouro , another well known Greek alcoholic drink which is actually more related to Italian Grappa than ouzo. APERITIF DRINK In modern Greece, ''ouzeries'' (the suffix -erie is imported from French ) can be found in nearly all cities, towns, and villages. These Cafe -like establishments serve ouzo with '' Meze des'' -- appetizers such as Octopus , Salad , Sardine s, Calamari , fried Zucchini , and Clam s, among others. 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. APPEARANCE When water or ice is added to ouzo, which is clear in color, it turns milky white; this is because Anethole , the Essential Oil of Anise , is soluble in alcohol but not in Water . Diluting the spirit causes it to separate creating an Emulsion , whose fine droplets Scatter the light. This process is called Louching , and is also found while preparing Absinthe . NOTES SEE ALSO EXTERNAL LINKS
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