FAQ

Ouzo Plomari has an alcohol content of 40% ABV. It is crafted through a traditional double distillation process, following the original secret recipe created in 1894, featuring premium Lisvori aniseed, fennel, and carefully selected herbs from the island of Lesvos.

Ouzo of Plomari is best enjoyed with chilled water. Pour the ouzo first, then add the water. We recommend avoiding ice, allowing its rich aromas and distinctive character to unfold naturally.

When stored properly, Ouzo of Plomari does not expire. Its flavour and aromas remain intact for many years, especially when the bottle is kept tightly sealed.

Absolutely. Ouzo of Plomari is an excellent base for refreshing cocktails, pairing beautifully with citrus, tonic water, or sparkling water to create contemporary Mediterranean serves.

Ouzo of Plomari is produced in Plomari, on the island of Lesvos, the historic birthplace of Isidoros Arvanitis' original recipe, first created in 1894 and faithfully crafted there ever since.

Yes. Ouzo is protected under the European Union's Protected Geographical Indication (PGI) scheme, ensuring it is produced exclusively in Greece according to strict production standards.

Yes. Ouzo of Plomari is made from agricultural distillate, aniseed, and carefully selected botanicals of plant origin, with no animal-derived ingredients. In addition, the distillation process results in a gluten-free spirit, making it suitable for those following a gluten-free diet.

The characteristic milky appearance appears when the natural essential oils of aniseed come into contact with water. This completely natural phenomenon, known as the Ouzo Effect, is a hallmark of the spirit's rich aromatic oils.

Ouzo Plomari is best enjoyed chilled, ideally served at 8–10°C (46–50°F).

Ouzo Plomari pairs beautifully with seafood, fresh fish, octopus, calamari and prawns, as well as traditional Greek meze such as olives, cheeses, stuffed vine leaves, vegetable dishes and savoury appetisers. It is a spirit best enjoyed in good company and alongside great food.

Ouzo of Plomari is crafted through a slow distillation process in traditional handcrafted copper stills. Each distillation lasts approximately nine hours because, as they say in Plomari, "the slower the distillation, the finer the ouzo." Premium Lisvori aniseed and carefully selected botanicals are distilled together to create an exceptional spirit, which is then blended with high-quality water to achieve its balanced flavour and signature character.

Ouzo Plomari draws its distinctive aromatic profile from carefully selected ingredients sourced across Greece. At the heart of the recipe is Lisvori aniseed, cultivated in the distillery's own fields on Lesvos and widely regarded as one of the finest anise varieties in the world. It is complemented by more than fifteen aromatic herbs and seeds, fennel from Evia, Chios mastic oil, sea salt from the Gulf of Kalloni on Lesvos, and the soft spring water of the Sedountas River. Together, they create a spirit with rich aromas, gentle sweetness and an authentic Aegean character.

Store the bottle in a cool, dry place away from direct sunlight and excessive heat. Refrigeration is not necessary after opening; however, proper storage helps preserve its aromas and exceptional quality over time.