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The Pilavas family has been producing ouzo since 1940 at its distillery in Patras according to a secret recipe using the best ingredients, great care and a lot of patience. The ouzo Pilavas has a large share of the Greek market and is exported to more than 10 countries in Europe. We have an extensive range in various packaging.
The Pilavas family has been distilling ouzo, brandy and a variety of liqueurs for three generations. The recipe has remained the same for over 60 years: fine ingredients, double distillation and a lot of patience. Pilavas enjoys a strong position in the Greek market and exports to nine other European countries. The 3,500 m2 family-owned factory in Patras has state-of-the-art distilling and bottling equipment, which allows for the production of 6,000 bottles per hour.
The basic ingredient of ouzo is the remains of grapes after wine has been made from them. These are mainly grape residues such as skins and stalks. Ouzo must be made from at least 30 per cent of grape remains. The grapes are distilled into an alcoholic drink in large copper pots. The distilling process is repeated a second time, during which flavourings are added. Aniseed is a regular part of the flavour spectrum, but depending on the distiller, things like fennel seed, nutmeg, cloves and/or mastic may also be added. The resulting drink is bottled and drunk.
Did you know that since 2006, ouzo has been awarded a protective designation of origin (PDO)? This means that ouzo may only be called ouzo if it is made in Greece. Many of the Greek islands produce ouzo, but Lesbos is the island of the famous Plomari ouzo. On this island alone, there are more than 20 ouzo factories, the largest of which are in Plomari and Mytilini.
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.
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