ouzo

Ouzo is a Greek anise-flavored distilled spirit, typically colorless, produced primarily from grapes and flavored with anise and other botanicals such as fennel and spices. It is closely associated with Greece and is widely consumed there as an aperitif, often with meze.

Production involves fermenting grape must or wine to create a base spirit, which is then distilled with anise and other botanicals. The resulting distillate is usually diluted with water to the desired strength, commonly around 37.5% to 50% alcohol by volume. Some regional varieties incorporate additional herbs and flavorings, and the exact blend varies by producer.

A characteristic feature of ouzo is the louche effect: when water or ice is added, the clear spirit turns milky due to the emulsification of essential oils from the anise. This cloudy appearance is a defining trait and is observed with many other anise-flavored spirits as well.

Serving typically involves small glasses and a social, meze-centered setting. Ouzo is often served well chilled, with water or ice, and may be accompanied by citrus peels or olives. It is traditionally consumed slowly as part of a meal or social gathering.

Regional notes and related beverages: Greece is the primary producer, with styles reflecting regional traditions, including varieties from the islands of Lesvos (Mytilene) and Plomari. Ouzo is distinct from other arak-type drinks such as raki or pastis, though all share an anise-forward profile and similar preparation ideas.