Ouzo of Plomari Isidoros Arvanitis 50cl

The ouzo of Plomari, the coastal town on Lesvos with a long tradition of ouzo-making, made to the recipe Isidoros Arvanitis settled on after setting out to find the perfect blend in 1894.

At its heart is aniseed grown in the distillery's own fields at Lisvori on Lesvos, joined by fennel from Evia, Chios mastiha, sea salt from the Kalloni salt flats and more than 15 herbs and seeds, with soft spring water from the Sedountas River. It is 100% distilled, twice, in small copper stills, each run taking nine hours, with only the heart of the first distillation kept for the second. The distillery says the recipe is known to just two people there.

Clean and expressive, with anise, fennel, mint, mastic and eucalyptus, and a smooth, warming finish. Plomari pairs it with Greek meze and a table of friends.

Let Difford's Guide play bartender: tap 'Cocktails with this ingredient' below.

ABV 40% | 50cl | Greece