OUZO of PLOMARI Isidoros Arvanitis.
The distinct flavour of Ouzo of Plomari is the result of the unique recipe that Isidoros Arvanitis passed on to us; a recipe he guarded as a well-kept secret and entrusted to his children and grandchildren as his most precious belonging. That is how it has reached us today; from generation to generation.
Divided into two parts, respectively 2 distillations and only one person of the distillery knows each part by heart. One person knows the seeds and herbs used in the first distillation and the other, knows the seeds and herbs used in the second.
Obviously, a superior ouzo can be made only from a great recipe. This recipe has been loyally followed for over a century; the seeds, the herbs, and the proportions are exactly the same since 1894.
How to drink OUZO of PLOMARI.
In front of a small plate of treats, Ouzo is enjoyed in its own special way. The rules that follow are not binding but they compose what we call the “ritual of ouzo”
Face to Face.
The time for ouzo is not a time for food. It is a time for friends. Opposites attract. The tastes that go with ouzo are conflicting and intense. Ouzo combines the sour and the salty, the sweet and the bitter. One for all and all for one! One meze of every kind is enough. The mezes are there to stimulate our taste, not to make us full.
Always with company.
Ouzo is always better with water or ice, not neat. The ice gives ouzo the right temperature, while water provides the characteristic white colour/emulsion that we all love. A detail that is good to know is that the best way to serve ouzo is to add the water before the ice so that the temperature is reduced gradually and the aromas are released properly.
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