Few drinks capture the character of Greece quite like ouzo, and Ouzo of Plomari Isidoros Arvanitis has become one of the country's most recognisable examples. Its story began in 1894, when Isidoros Arvanitis settled on the secret recipe he had spent years developing in Plomari on the island of Lesvos. More than a century later, the recipe remains closely guarded and the ouzo is still produced in its place of origin. It is also one of the biggest names in its home market. Ouzo of Plomari is widely cited as the best-selling ouzo in Greece, giving it a particularly strong connection to modern Greek drinking culture as well as its long history.
At the heart of the recipe is aromatic aniseed grown in Lisvori on Lesvos, complemented by fennel, Chios mastic oil, local sea salt and a carefully selected collection of more than 15 herbs and seeds. Production remains wonderfully traditional: the spirit undergoes two slow distillations in handcrafted copper stills, with each distillation taking around nine hours. Only the heart of the distillate is retained, helping create its smooth, aromatic and balanced character.
Serve it the Greek way alongside a table of meze, seafood and good company. It can be enjoyed neat, but adding chilled water transforms the clear spirit into its famous cloudy white appearance and gradually opens up its aromatic oils. The producer recommends serving it at around 8-10°C and adding cold water rather than ice.
Tasting Notes
Nose:
Fragrant aniseed, fennel, fresh herbs, delicate floral notes and a subtle Mediterranean spice character.
Palate:
Smooth and aromatic with sweet anise, liquorice, fennel and herbal complexity, balanced by gentle warmth and freshness.
Finish:
Clean, persistent and refreshing with lingering aniseed, herbs and a softly spiced sweetness.
