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Ouzo 12 70 cl, 38% ABV - Greek aniseed Liqueur

£9.9£99Clearance
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As you have probably guessed, ouzo has a distinctive aniseed flavour. However, high-quality ouzo may also feature some aromatic properties thanks to other herbs and spices used to make it.Michael Paraskos, 'A perfect sundowner to replace the tired old brandy sour', in The Cyprus Mail (Cyprus newspaper), 19 April 2015

Postup: Nalijte ouzo a citrónovou šťávu do šejkru a přidejte lístky máty. Šejkrujte, aby se uvolnily oleje a ingredience přeneste do vychlazené sklenice. Přidejte med a míchejte, dokud se nerozpustí a poté dolijte vodou. Pokud dáváte přednost něčemu šumivému, můžete použít sodovou vodu. Ozdobte plátkem citrónu, přidat můžete, ale nemusíte malý stonek rozmarýnu. Postup: Nejdříve přejeďte plátkem pomeranče po okraji sklenice a obalte ho cukrem. Nyní dejte do šejkru led, ouzo, štávy, likér a dobře promíchejte. Následně sceďte do sklenice a podávejte ozdobené plátkem pomeranče. Ouzotini

Modern ouzo distillation largely took off at the beginning of the 19th century following Greek independence. The first ouzo distillery was founded in Tyrnavos in 1856 by Nikolaos Katsaros, giving birth to the famous ouzo Tyrnavou. When absinthe fell into disfavor in the early 20th century, ouzo was one of the products whose popularity rose to fill the gap; it was once called "a substitute for absinthe without the wormwood". [3] In 1932, ouzo producers developed a method of distillation using copper stills that is now the standard method of production. One of the largest producers of ouzo today is Varvayanis (Βαρβαγιάννης), [ citation needed] located in the town of Plomari in the southeast portion of the island of Lesbos, while in the same town Pitsiladi (Πιτσιλαδή), a variety of high-quality ouzo, is also distilled. The ouzo yeast is then distilled. After several hours of distillation, a flavored distillate of approximately 80% ABV is produced. 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. Ouzo’s closest relatives are Turkish raki and Middle Eastern arak. These anise-flavoured drinks follow a similar process but often use pomace as the alcoholic base. Bear in mind that Balkan raki is often somewhat different and continues to use the historical name as outlined in our history section above. Although this part of the process can raise the alcohol content past 80%, a bit of dilution ultimately takes the edge off to create a much more palatable drink that can be perfectly paired with various small plates such as olives, fries, or feta cheese.

The story continues in Thessaloniki, where the Kalogiannis family moved in 1925. The unique flavor of their ouzo enchanted the whole city. However, they tend to be harder to find than Greek ouzo. If you’re looking for something similar to ouzo, consider Italian sambuca instead. Během návštěvy Tesálie v roce 1896 zesnulý profesor Alexander Philadelpheus poskytl cenné informace o původu slova „ouzo“, které nahradilo slovo „tsipouro“. Podle profesora se z tsipouro postupně stalo ouzo po následující události: Thesálie v průběhu 19. století vyvážela jemné kukly do Marseille, a aby se produkt rozlišil, odchozí přepravky byly označeny nápisem „uso Marsiglia“ – italský výraz „k použití v Marseille“. Jednoho dne lékař Anastas (Anastasios) Bey náhodou navštívil město Tyrnavos a byl požádán, aby ochutnal místní tsipouro. Po ochutnání nápoje lékař okamžitě zvolal: “Toto je uso Marsiglia, moji přátelé”– odvolávajíc se na jeho vysokou kvalitu. Termín se následně šířil ústním podáním, až se tsipouro postupně stalo známým jako ouzo. Ouzo is a spirit that is immensely popular in the countries of Greece and Cyprus, where it originated, and it has a flavour that is mostly derived from anise. In addition to the main flavouring ingredient of star anise, other herbs and spices that are typically added to the distilled rectified spirit base may include cardamom, cloves, cinnamon, fennel, and coriander. How Is Ouzo Made? It is often served neat and well-chilled abroad, but this is considered a faux pas in Greece. Instead, a sealed bottle of an appropriate size is placed on a table at room temperature. It’s not uncommon for ouzo bottles to be quite small if they will be shared by just a few people.

Ouzo

A unique distillate that urges us to spend time with our family and friends. That allows us to preserve the essence of our everyday life.

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