THE HISTORY OF OUZO
The history of Ouzo begins somewhere around the middle of the 18th century, when the art of distillation started to develop in Greece and “Tsipouro ” was distilled for the first time.
THE NAME OF OUZO
At the at time, in Greece the domestic production of anise was not enough for all the OUZO that was produced. The distillers, therefore, started importing anise from Sicily in bags made of jute. On these bags, the following inscription was printed: “Anise uso per Marsiglia” – which means “anise to be used in Marseille”. Marseille was then famous throughout the Mediterranean region for its anise-based spirits (Pastis) and the Greek producers in order to stress the high quality anise they used for their product they referred to the Italian inscription and especially the word “uso” – a word that soon became the name of the new anise-based spirit.
As far back as 1880, connoisseurs of fine Ouzo, always insisted on being served from “Barrel No 12 “. This Ouzo was the result of selected seeds and herbs which were blended harmoniously and which underwent a double distillation process resulting in an Exceptional Ouzo with a rich flavour and fine aroma.
During the 50s’ this exceptional OUZO 12 and its fine reputation were destined to travel once more, this time to Piraeus. It was at that time the first Ouzo ever to be bottled in the customary “karafaki” (small carafe), a move that was destined to establish the way in which Ouzo is consumed in Greece today.
For more than 135 years OUZO 12 is produced with the same recipe and the same high quality standards thus is proudly No.1 Ouzo brand in sales in the world.
Products: Ouzo 12, Ouzo Naftaki