Metaxa Ouzo

Metaxa Ouzo, with its distinctive anise flavor, is best savored chilled and straight or mixed with cold water, which turns it cloudy and releases its aromatic oils. This Greek spirit shines in the summer heat, pairing wonderfully with Mediterranean mezze platters featuring olives, feta, and grilled seafood, or as a refreshing base for citrusy cocktails that complement its licorice notes.

Nose: Clear anise aroma dominates, backed by subtle hints of fennel and licorice. A touch of sweetness reminiscent of candied herbs emerges. Clean alcohol notes are present but not overwhelming.

Palate: Smooth and oily texture coats the mouth. Strong anise flavor hits first, followed by a mild sweetness. Herbal notes of fennel and dill appear. A slight peppery warmth develops. The alcohol provides a gentle burn without harshness.

Finish: Medium-length finish with lingering anise and licorice. A cooling sensation persists on the tongue. Subtle hints of mint and eucalyptus emerge. The finish is clean and refreshing, with minimal alcohol heat.

Metaxa Ouzo is crafted through a traditional distillation process using copper pot stills, where a blend of grape must and anise seeds is fermented and then distilled to create the spirit's distinctive flavor. What sets Metaxa Ouzo apart is its use of high-quality Muscat grapes from the island of Samos, which lend a subtle sweetness and complexity to the final product, distinguishing it from other ouzos on the market.

• Metaxa Ouzo isn't actually ouzo at all! It's a unique Greek spirit created in 1888 by Spyros Metaxa, blending aged brandy with Mediterranean botanicals and Muscat wines. The term "ouzo" is often misapplied due to its Greek origin and anise flavor.
• Unlike traditional ouzos, Metaxa undergoes a complex aging process in oak barrels. The "stars" on Metaxa bottles indicate the minimum years of aging, ranging from 3 to 12 stars, with some rare private reserve editions aged even longer.
• Metaxa played a crucial role in cocktail history, featuring in the original Sidecar recipe from Harry's New York Bar in Paris in the 1920s. Many bartenders still swear by Metaxa as the secret ingredient for an exceptional Sidecar.