Ouzo Barbayanni

It was 1860 when Efstathios J. Barbayannis arrived in the picturesque port of Plomari, on the rich, fertile and sunny island of Lesbos in Greece. The flowing waters of the island gave life to an excellent variety of aniseed and to hundreds of rare, sweet-smelling herbs. Today, in Plomari, in the ultra-modern Barbayannis production facilities, ouzo and technology are combined with history and tradition. The Barbayannis family has faithfully preserved the 160-year-old ouzo tradition. The family carefully selects high-quality natural ingredients for its ouzo and pays particular attention to the distillation process of the ouzo, which is still carried out in the old, traditional way. The last five generations have passionately pursued perfection of the taste of the ouzo aperitif. Throughout the world, the name Barbayannis is strongly associated with ouzo, the finest Greek ouzo liqueur drink. This success is due to the secret family recipe, which has underpinned the quality and taste of Ouzo Barbayannis for five generations.

How to drink ouzo:

Ouzo can be kept in the refrigerator, freezer or just in the cupboard. Ouzo is served in a small Ouzo (shot) glass or in a glass with a long neck. It can be drunk straight or with ice cubes. Adding water or ice gives the ouzo a white colour. In Greece, you toast, shout 'Yammas' and drink it in one go. Then you are a real Magas. But ouzo can also be drunk quietly, accompanied by small snacks. These are also called Mezedes in Greece. Some good accompaniments are squid, sardines, fried courgettes, Greek salad, olives, feta cheese and basically all Greek meals. Ouzo is indispensable during your holiday in Greece and your visit to a taverna.