Process of Distillation, Barbayanni Ouzo Distillation Procedure, Ouzo Production Alcohol Content
Barbayannis Liquor Distiller is an ouzo producer in Greece producing 100% distilled ouzo and following this procedure since 1860, coming up with ouzo exclusively flavoured by aniseed and other aromatic herbs.
Barbayannis Ouzo Liquor Distiller is faithful keeper of the traditional method of manufacturing their unique ouzo.
Find out more about what it takes to create the finest Greek ouzo.
The selection of aniseed is of great importance for the production of good ouzo. When the plant is fully ripe, it is harvested, tied up in small sheaves and dried carefully in the shade so that its green color does not fade.
The next step is “drimonisma”, during which the plant's seed is carefully separated from the stems. This is done by hand on a tiled plate of marble. The aniseed is then carefully stored in pouches made of plant fibers, with all necessary precautions taken against humidity.
Alcohol, which constitutes the basis for the production of ouzo, is tested twice. First when it is delivered and then immediately before it is used for distillation. It is 100% pure ethyl alcohol agricultural origin.
The mixture is poured into special alembics (distillation cauldrons) and is distilled three times, with no sudden rises or drops of temperature. From the first distillation process, only the "heart", meaning the middle fraction of distillation, is retained. This is then used for the second and third distillation procedures, which are carried out at a slow pace, under constant supervision and testing.
The "adoloto", which is the term for the middle fraction of the last process of distillation, is the perfect essence of the procedure's last stage. It is then stored in large stainless-steel tanks to settle, so that the ingredients can “bond” until homogeneity of the mixture is achieved.
Before the essence is bottled, it is slowly mixed with crystal-clear water, from the mountains of Plomari, Lesvos. This water has excellent properties and the appropriate contents of salts and minerals.
The result of this traditional distillation process is a 100% extract, which provides Ouzo Barbayanni Liquor Distiller its uniqueness.(A content of only 20% extract is required by law). This distillation, which produces 100% extract and is adhered to for all five types of Ouzo Barbayanni, is enjoyed today by thousands of admirers of this fine Greek liquor in Europe, America, Australia and New Zealand.
OUZO BARBAYANNI BLUE
This classic ouzo was first produced in 1860 and consists of a 100% pure aniseed extract and sweet-smelling herbs, with an alcohol content of 46% Vol.
OUZO BARBAYANNI GREEN
An ouzo with a unique, soft taste, 100% pure extract, produced with an alcohol content of 42% Vol.
OUZO BARBAYANNI APHRODITE
An ouzo with dry, mature taste, a 100% pure extract of excellent quality, produced with an alcohol content of 48% Vol.
OUZO BARBAYANNI EVZON
A traditional aperitif, which was first produced in 1950, with a dominant aniseed scent and an alcohol content of 47% Vol.
BARBAYANNI COLLECTIBLE OUZO
This excellent quality ouzo was distilled to celebrate our 150th anniversary of the Barbayannis Distilleries foundation. It amazes ouzo aficionados with its ripe body and pleasant after-taste. This 100 % distilled ouzo has an alcohol content of 46% Vol.