Ouzo likér se prodává v 0,7 l nebo 1 l lahvičkách. Ty 0,7-litrové se pohybují v cenách v rozmezí 269-440 Kč a 1-litrové stojí přibližně 440-580 Kč. Ceny jsou na více e-shopech různé, proto si prohlédněte více nabídek. Enjoy the true taste from all over The Mediterranean with our wonderful selection of Ouzo and Raki. Ouzo ( Greek: ούζο, IPA: [ˈuzo]) is a dry anise-flavored aperitif that is widely consumed in Greece. [1] It is made from rectified spirits that have undergone a process of distillation and flavoring. Its taste is similar to other anise liquors like pastis, sambuca, rakı and arak. When consumed neat, ouzo can be somewhat strong and overpowering. Yet, it is almost always diluted with a bit of water.

Ouzo is usually mixed with water, becoming cloudy white, sometimes with a faint blue tinge, and served with ice cubes in a small glass. Ouzo can also be drunk straight from a shot glass. The traditional Greek ouzo, with the great and most distinctive history! Everything started in 1880 in Constantinople. Populárním odvozením je italské „uso Marsiglia“ – pro použití v Marseille – které bylo vyraženo na vybraných přepravkách se zámotkami (útvary, které vytvářejí některé dospělé a zralé larvy hmyzu před zakuklením) bource morušového vyvezeného z Tyrnavosu v 19. století. Toto označení mělo znamenat „vyšší kvalitu“, o které se předpokládalo, že ji má lihovina destilovaná jako ouzo. 2. verze:A variety of flavoursome botanicals, including anise, are mixed with a base spirit made of grape which then goes through a double distillation process to further refine the taste of the liquor. The story continues in Thessaloniki, where the Kalogiannis family moved in 1925. The unique flavor of their ouzo enchanted the whole city. Like most alcoholic spirits, a moderate amount can aid the intestine in absorbing iron from food as well as reduce blood pressure by dilating the blood vessels. Makers of high-quality "100% from distillation" ouzo proceed at this stage with water dilution, bringing the ouzo to its final ABV. But most producers combine the "ouzo yeast" with less expensive ethyl alcohol flavored with 0.05 percent natural anethole, before water dilution. Greek law dictates that in this case the ouzo yeast cannot be less than 20 percent of the final product. Postup: Všechny ingredience přidejte do šejkru s ledem a důkladně protřepejte, dokud dobře nevychladnou. Přeceďte do vychlazené koktejlové sklenice a ozdobte. Přestože citrónový plátek je oblíbenou volbou pro zdobení, i loupaná okurka výborně doplňuje chutě tohoto drinku, vyzkoušejte. Ouzo Lemonade

The Greek drink ouzo was first commercially distilled in 1856, and is made in a similar way to tsipouro, which is the Greek equivalent of Italian grappa. Ouzo no. 12 was actually first distilled in 1880, making it the first bottled ouzo in history, with generations of experience and technique. The story of the brand goes that the brothers who started it distilled a number of Ouzo recipes, and the one in Barrel Number 12 was the best, hence the name. Both absinthe and pastis are two other well-known absinthe-flavoured spirits. While pastis is undeniably French, there is some debate as to whether absinthe is French or Swiss. There, at the Kalogiannis distillery, the connoisseurs always requested ouzo from a specific barrel. An aromatic ouzo with a rich flavor. Traditionally, ouzo is served in cafés called ouzeries alongside mezedes, which is similar to Spanish tapas that often consists of small seafood dishes. Most islands and coastal areas will serve ouzo alongside fish as its crisp flavour heightens the freshness. Pokud byste začali chodit z obchodu do obchodu, možná byste na Ouzo natrefili, avšak raději jděte na jistotu a zalovte na internetu. Přestože si připlatíte za dopravu desítek korun, máte jistotu, že vám přijde domů přesně to, co hledáte a dokonce bez nějaké velké námahy. Klikněte si například na známý porovnávač Heureka.cz, který vám ukáže hned několik eshopů nabízejících tento likér.Yet, it’s generally accepted that the name comes from the Italian “uso Massalia”. Originally used for stamps for silk that was exported from Tyrnavos to Marseille, the term became associated with products of high quality. Although this part of the process can raise the alcohol content past 80%, a bit of dilution ultimately takes the edge off to create a much more palatable drink that can be perfectly paired with various small plates such as olives, fries, or feta cheese. Because different distilleries employ their own unique techniques and recipes in the production of Ouzo, the taste can vary a bit from one brand to the next. Here, we will guide you through the best Ouzo brands to make your decision a bit easier when you are planning for your next Greek dinner. References wikipedia.org/wiki/Ouzo Ouzo is often served with a small plate of a variety of appetizers called mezes, usually small fresh fish, fries, olives, and feta cheese. Ouzo can be described to have a similar taste to absinthe which is licorice-like, but smoother.

However, they tend to be harder to find than Greek ouzo. If you’re looking for something similar to ouzo, consider Italian sambuca instead. Otherwise, the Ancient Greeks believed that anise helped with pain relief, difficult urination, and reduced thirst. However, anise is a well-known carminative and helps settle the digestive tract, which decreases bloating and reduces flatulence. On October 25, 2006, Greece won the right to label ouzo as an exclusively Greek product. [4] The European Union now recognizes ouzo, as well as the Greek drinks tsipouro and tsikoudia, as products with a Protected Designation of Origin, which prohibits European makers other than Greece and Cyprus from using the name.

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With the introduction of locally made pastis, demand for ouzo waned in France. Nevertheless, it has retained a cult status both in both Greece and abroad. The General Wine Company has two retail stores, one in Liphook and one in Petersfield. The company also offers nationwide delivery. Ouzo will often have a similar taste whether it has been distilled from grapes or grain. Similarly, it may occasionally be slightly sweet if sugar has been added. Nevertheless, it will always have a dry mouthfeel as the anise produces a high level of astringency. Guests are then expected to serve themselves a small amount in a long glass, add ice cubes, and then top it up with water from a nearby jug. The quantity of water added is a matter of personal preference. Some people will dilute it just until it louches whereas others may water it down even more. Similarly, the anise in ouzo may offer antispasmodic benefits by alleviating cramps, convulsions, and diarrhoea. Of course, like any strong alcohol, any benefits will only be gained in moderation. The side effects of drinking too much will easily outweigh them! Gluten, Carbs, & Calories In Ouzo

Raki is an unsweetened, anise-flavored Turkish alcoholic drink that is popular in Turkey, Azerbaijan, Turkic countries, and in the Balkan countries as an apéritif. It is often served with seafood or meze. similar to Ouzo, Raki goes cloudy when mixed with water.. Although similar, sambuca is made by simply adding sugar and anise essential oils to grain alcohol. Furthermore, sambuca is traditionally served neat as a digestif rather than an appetiser or during a meal. Yksi esimerkki ouzoista on nimeltään Ouzo 12. Tämä runsaan makuelämyksen tarjoava anisviina sisältää hienoja yrttejä ja siemeniä, jotka luovat siihen rikkaan, harmonisen ja hienostuneen maun. Ouzo 12 sopii niin aperitiiviksi kuin erilaisiin drinkkeihin sekoitettavaksi. Ouzo-drinkki on etenkin monen Kreikan kävijän makunystyröille mieluisa elämys. Esimerkiksi Greek Doctor -niminen drinkki koostuu ouzosta, vodkasta, appelsiini- ja sitruunamehuista sekä jääpaloista. Ouzoa voi nauttia myös jäähdytettynä snapsina, ja vesitilkan voi korvata halutessaan jääpaloilla. Ouzo’s closest relatives are Turkish raki and Middle Eastern arak. These anise-flavoured drinks follow a similar process but often use pomace as the alcoholic base. Bear in mind that Balkan raki is often somewhat different and continues to use the historical name as outlined in our history section above.Kremezi, Aglaia (1994-05-08). "TASTE OF TRAVEL: GREECE: Athens Openers: Traditional Appetizers Good Enough for the Gods Are Making the Meal in Modern Ouzeries". Los Angeles Times . Retrieved 2022-03-29.