A Spirit of Tradition, Taste, and Togetherness

Lesvos and ouzo are practically inseparable—this island is the heart of ouzo production in Greece. The tradition dates to the early 19th century, when local distillers, particularly in the seaside town of Plomari, began refining the spirit after the fall of the Ottoman Empire. With its ideal climate and abundance of local herbs, Lesvos offered everything needed to create a distinctive version of this now-iconic Greek drink.

Ouzo evolved from tsipouro, a more rustic grape-based spirit, but the distillers of Lesvos brought something new to the table. They infused the alcohol with anise, fennel, mastic, coriander, and cardamom, giving ouzo its unique aromatic profile. These herbs, combined with the island’s mineral-rich water and high-quality local grapes, set Lesvos ouzo apart.

Production follows a careful, traditional process. The alcohol and botanicals are slowly distilled in copper stills, a method that gently extracts flavors while maintaining purity. Only the finest portion—the “heart” of the distillate—is used. After dilution and resting, the ouzo is bottled and ready to be enjoyed.

But ouzo isn’t just a drink—it’s a ritual. It’s meant to be sipped slowly, often in good company, accompanied by meze, laughter, and conversation. In Lesvos, ouzo is a symbol of hospitality and community, a true reflection of the island’s spirit.