Ouzo Plomariou

Ouzo Plomariou has been recognized as a Geographical Indication by the Greek state since 2004. It belongs to the category “distilled anis” according to European Regulation 110/2008 and is distinguished by the following key characteristics:

1. Full Distillation: The distillate (alcohol aromatized by distillation) must represent the entirety (100%) of the alcoholic strength of the final beverage. This requirement differentiates it from common “Ouzo,” where the alcoholic strength from distillation may be lower.
2. Minimum Alcoholic Strength: Set at 40% vol (while general Ouzo has a minimum of 37.5% vol).
3. Aromatic Raw Materials: Aromatic plants are used, with anise (Pimpinella Anisum) from Lisvori on Lesvos as the main ingredient, to which the island’s soil and climatic conditions impart special and unique characteristics. Beyond anise, the recipe usually includes other aromatic ingredients such as fennel, Chios mastic, licorice, coriander, cinnamon, and nutmeg.
4. Organoleptic Characteristics: It is colorless, clear, and of low viscosity, with a predominant aroma of anise, and exhibits the characteristic emulsion (clouding) when mixed with water or ice, due to the precipitation of the anise essential oils (anethole) at a lower alcohol concentration.

The geographical area of production of Ouzo Plomariou is strictly limited to the Municipal Unit of Plomari of the Municipality of Lesvos. Plomari is a seaside town on the southern coast of Lesvos, known for its centuries-old distilling tradition. Lesvos is the third-largest island in Greece, with strong agricultural production and a distinctive microclimate.

The uniqueness of Ouzo Plomariou is directly linked to two main local raw materials:

1. Anise from Lisvori: It is cultivated in the neighboring area of Lisvori, where the soil and climatic conditions, such as the sea breeze from the Gulf of Kalloni that “washes” the fields, give the anise exceptional quality and rich aroma, which is crucial for the final character of the distillate.
2. Sedountas Water: Soft water from the springs of the Sedountas river in the area is used, which is ideal for the preparation of the drink.

The production of Ouzo Plomariou follows a traditional ritual that has been strictly observed since the late 19th century, focusing on slow, double distillation in special stills.

1. Maceration: First, the aromatic seeds and herbs (anise, fennel, Chios mastic, etc.) are soaked in tanks with pure ethyl alcohol of agricultural origin (usually from molasses), together with the soft water of Sedountas. The exact ratio of the ingredients is the secret of each distillery’s recipe, giving it its distinctive character.

2. Distillation: The mixture is transferred to small, handcrafted copper stills. The use of copper, handcrafted stills is a central element of the traditional method, as copper helps neutralize undesirable compounds, while the small size allows for better control of the distillation. The process is very slow and meticulous and is carried out using traditional tools and techniques, such as controlled wood-fired heating.

3. Head, Heart & Tail: During distillation, the distiller separates the product into three parts: the “Head” (the first fraction, with high alcoholic strength and volatile components), the “Heart” (the central fraction, with the desired balance of aromas and taste) and the “Tail” (the last fraction, with low alcohol content and heavier components). For Ouzo Plomariou, only the Heart is used in the preparation of the final product. In fact, certain premium variants (such as Ouzo Adolo) use triple-distilled product.

4. Final Preparation & Maturation: Additional soft water and/or a small amount of alcohol (based on 100% distillate) are added to the “Heart” of the distillate to achieve the desired final alcoholic strength (minimum 40% vol). Then, the ouzo is “married” and left to mature in stainless steel tanks for a period of time before bottling, so that the aromas and flavor can fully integrate.

The production of Ouzo Plomariou has a multifaceted and decisive impact on the economy and culture of Lesvos, and particularly of Plomari.

• Economic Support: The major distilleries of Plomari (such as the Plomari Distillery Isidoros Arvanitis) are significant employers for the local community, hiring staff from the island. At the same time, they sustain primary production, as they purchase large quantities of local anise from Lisvori, securing income for local producers.
• Tourism Promotion: Ouzo Plomariou constitutes a strong brand name and ambassador of Lesvos, attracting gastronomic tourism. The distilleries open to visitors offer them the opportunity to observe the traditional distillation process, enriching the island’s tourist experience.
• Preservation of Tradition: The requirement of the PGI for complete production and bottling within the limits of Plomari ensures the preservation of traditional methods and the cultural heritage associated with distillation, preventing the relocation of production outside the historic area.

The history of ouzo in Plomari dates back to the late 19th century, after the Asia Minor Catastrophe and the arrival of distillers from Asia Minor, who brought with them the know-how of producing spirits. Lesvos, thanks to its abundant anise production (especially in Lisvori) and its commercial development, quickly became the center of ouzo in Greece.

Isidoros Arvanitis, a persistent and perfectionist Plomari native, created the famous recipe of Ouzo Plomari Isidoros Arvanitis in 1894, laying the foundations for the mass production and quality that established the product. The distillation tradition in Plomari was passed down from generation to generation, keeping the secrets of the craft alive, while the handmade construction of the copper alembics by the same family of coppersmiths for over a century underscores the dedication to the authentic, traditional method.

Ouzo, and especially Ouzo Plomari, is not just a drink, but a social ritual inextricably linked with the Greek way of life and the culture of sharing company.

• Ouzeri and Meze: The consumption of Ouzo is traditionally associated with the “ouzeri” and the accompaniment of small dishes, the meze. In Lesvos, this custom is deeply rooted, with the richness of the sea (e.g., Kalloni sardines, octopus, anchovies) and local products (such as renowned cheeses) accompanying the drink. Ouzo is always served with water and ice, causing the characteristic clouding, which is considered an indication of a high content of aromatic substances.
• The Table of Gathering: The ouzo ritual is slow. It is not drunk in haste, but forms the center of a gathering or “parea” that lasts for hours, aimed at relaxation, conversation, and the enjoyment of small tastes. This tradition reflects the Mediterranean pace of life and the emphasis on social interaction around food and drink.