Plomari is not accidentally considered the homeland of Ouzo. The geographical location of Lesvos, at the crossroads of Asia and Europe, the sea and the fertile soil allowed the local producers to produce ouzo of excellent quality. Its people, composed of travelers, seamen and traders, were a wealthy class that knew how to enjoy the pleasures of life. Their islander character was knotted with the strong scented drink that took them far away whenever their ships were anchored.

1894 marks the beginning of Ouzo of Plomari Isidoros Arvanitis’ history with the infamous recipe of its founder. Isidoros Arvanitis, the persistent perfectionist from Plomari, managed to combine the aromatic seeds and the herbs of Lesvos that include soft water from springs of the river Sedountas, salt from the salterns in Kalloni, extracts from the unique gum (masticha) of Chios, fennel, asteroid anis, cinnamon, nutmeg, several other herbs from the land of Lesvos, with the dominance of anise from Lisvori which is considered the best in the world, and produced a unique Ouzo of exquisite quality. Isidoros Arvanitis mixed those ingredients, along with the aromatic herbs that he searched for at the other end of the world, in a copper boiler (amvyx) and created the unique and infamous Ouzo of Plomari that holds its flavour and quality unchangeable until today. A flavor blended with tradition, a drink as clear as the waves of the Aegean.

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