Ouzo

How is Ouzo made?

Ouzo starts with a neutral grain or grape-based spirit that gets redistilled with a blend of botanicals, most importantly anise seeds, along with herbs like fennel, coriander, and sometimes mastic from the Greek island of Chios. The magic happens during this second distillation when the anise oils bind with the alcohol, creating that signature milky-white transformation when water hits the glass. After distillation, many producers add a touch of sugar to round out the edges, then the spirit rests before bottling at around 40% alcohol by volume.

How do you drink Ouzo?

Ouzo is traditionally enjoyed neat or with a splash of cold water, which turns the clear spirit cloudy white due to the anise oils—a mesmerizing effect Greeks call "louching." While you might find it served on the rocks or in Mediterranean-inspired cocktails that play with its licorice-forward profile, purists prefer sipping it slowly alongside mezze during long, leisurely meals. The spirit shines brightest during warm summer evenings and social gatherings where conversation flows as freely as the ouzo itself.

How do I choose a good Ouzo?

Look for bottles that list the specific herbs and spices used—quality producers are proud of their botanical blends and won't hide behind vague "traditional recipe" labels. For sipping neat or on the rocks, grab a premium bottle with higher proof (around 40-50% ABV) that will hold up to dilution and showcase complex anise flavors. If you're mixing cocktails, a mid-range ouzo works perfectly since other ingredients will complement the anise base, but avoid the bottom-shelf stuff that tastes like liquid black licorice candy.

Nutritional Information

Typical Calorie Range per Ounce: 80-95 calories

Typical Carbohydrate Range per Ounce: 0-2 grams

Typical Sugar Range per Ounce: 0-1 gram

Typically Gluten Free: Yes

Since ouzo is distilled from grapes and flavored with anise and other botanicals, it's generally considered gluten-free. The distillation process removes gluten proteins even when grains are used in production. That said, always check the specific product label and manufacturer information to confirm gluten-free status, especially if you have celiac disease or severe gluten sensitivity. Some producers may use different ingredients or processing methods that could affect gluten content.

Scrolled this far? Your reward? Ouzo Trivia!

1. Ouzo turns cloudy through actual chemistry magic. When you add water to ouzo, it transforms from crystal clear to milky white through a process called the "ouzo effect." The anise oils dissolve perfectly in high-proof alcohol, but when diluted, they can't stay dissolved and form tiny droplets that scatter light. Scientists study this same phenomenon in everything from perfumes to pharmaceuticals.
2. Greece legally owns the name "ouzo" worldwide. Since 1989, only Greece can produce and label spirits as "ouzo" - it's protected under EU law like Champagne or Scotch whisky. Even if you made an identical anise spirit using the exact same methods and ingredients anywhere else, you'd have to call it something different.
3. Ouzo contains a secret anti-hangover compound. The anise seed that gives ouzo its distinctive flavor contains anethole, a compound that studies suggest may help your liver process alcohol more efficiently. While this doesn't give you a free pass to overindulge, it might explain why some people report gentler mornings after ouzo compared to other spirits.
4. Master distillers taste ouzo at exactly 40% alcohol. Professional ouzo tasters never sample it neat or heavily diluted. They add just enough water to bring it down to 40% ABV - the precise point where the anise oils start to separate but haven't fully clouded the liquid. This creates the perfect window for detecting subtle flavor differences between batches.
5. Ouzo production requires a government babysitter. Greek law mandates that a state official must be present during certain stages of ouzo production to verify authenticity. These inspectors check everything from the copper pot stills to the final alcohol content, making ouzo one of the most regulated spirits on Earth.