Ouzo Plomari

Smash some plates with Ouzo - OPA!

The Plomari Ouzo Distillery Isidoros Arvanitis combines traditional distillation and production methods with the latest scientific bottling and packaging techniques. The traditional distillation method, using small, handmade copper stills, combined with the excellent local ingredients and the unique recipe, which Isidoros Arvanitis created in 1894 and is still faithfully employed to this day, give the Ouzo of Plomari Isidoros Arvanitis that distinct aroma and unique flavour that set it apart.

The Ouzo of Plomari Isidoros Arvanitis distilation process is a real ritual and to large extent is responsible for creation of the ideal flavour. The destilation starts with blending aniseed from the village of Lisvori, fennel from the north of Evia island, asteroid anis, cinnamon, nutmeg and extracts from the unique gum (masticha) from Chios (and several other herbs and salt from the land of Kalloni Lesvos). A soft water from springs of the river Sedountas is added. A precise knowledge about distillation give Ouzo its unique quality. For these reasons and for many more, Lesvos has rightfully claimed the title of the place of origin of Ouzo. More specifically, Plomari has become famous for the production of the most unique and loved Ouzo varieties.