One century later, nothing has changed because the quality of Ouzo of Plomari was and still is absolute and unique. The company, which is 100% Greek and belongs to Kaloyannis family, by using the same recipe and the same traditional method of distillation in small, handmade, copper boilers, continues to produce the exquisite Ouzo of Plomari.
Ouzo of Plomari is sealed in the traditional bottle with the characteristic cork and offers a valuable balance of flavor that can only come from the finest drinks with a name of origin.
The Ouzo of Plomari with its characteristic flavor and particular aroma contains: soft water from springs of the river Sedountas, aniseed from the village of Lisvori, fennel from the north of Evia island, asteroid anis, cinnamon, nutmeg, extracts from the unique gum (masticha) of Chios, several other herbs from the land of Lesvos and salt from the salterns in Kalloni, Lesvos. The proportions of those ingredients are a secret, as is the recipe that Isidoros left behind.
How to drink ouzo
The production of Ouzo takes place traditionally and exclusively in Greece. Ouzo is considered the national drink of Greece and has its own way to be enjoyed with mezedes (appetizers served in small dishes). The rules that follow, without being binding, are a part of what in Greece we call “The Ritual of Ouzo”
Face to face. Time for Ouzo, is not just time for food. It is about spending time with precious people.
Opposites attracts. The flavors accompanying Ouzo are contrasting and aggressive. Sour and salty, sweet and bitter, spicy and refreshing, always with Ouzo by the side.
One for all and all for one. One meze from each type is enough. Meze is just to stimulate the taste buds and not to make the stomach full.
Always accompanied. Ouzo is always better with water or ice cubes than plain. Ice gives Ouzo the right temperature, while the addition of some water makes it as cloudy as we all love it. And one more detail: to avoid the creation of crystals, first add water and then the ice.
Simplicity is essential. Numerous dishes are not necessary. The appetizers should be small and able to be replenished quickly, in order for them to be discernible on the plate and offered more easily!
However, above all, there is only one rule: improvise spontaneously. This is the only way to experience the authentic!
- Ouzo Plomari 0.70lt
- Ouzo Plomari 0.20lt
Enjpy Ouzo Plomari respondible!
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.