Ouzo origins can be traced back to Egypt, only to be later distilled in Greece. Its initial destination was the Greek territory, which then included Asia Minor as well. Hence came recognition in the world of commerce and trade.
The history of Ouzo in Greece begins somewhere around the middle of the 18th century, when the art of distillation started to develop in and “Tsipouro ” (an alcoholic extract from grapes , which are the solid remains left from the grapes pressing) was distilled for the first time.Therefore, in order to make it palatable and easy to drink, various spices were added during the distillation process, mainly anise. This way “tsipouro” was gradually transformed into a spirit dominated by the fragrance of anise… and Ouzo was born.
In 1892 by virtue of a firman (royal decree), Sultan Abdul Hamid II is granted the first license to distil ouzo in Pergamon, Asia Minor.
The Asia Minor Catastrophe(1922) and the refugee wave from the East have contributed a lot to the ouzo tradition. New knowledge and experiences from far away places were added. Refugees had an eagerness to join their art with that of the locals, to work as a team and create a new era for ouzo. In the following years, distillery developed dramatically.
Ouzo is produced from pure white alcohol that has undergone a two distillation process (of course the process varies from distillery to distillery). After the alcohol has been distilled, it is infused with various herbs such as aniseed (most predominant), licorice, mint, wintergreen, fennel, and hazelnut.