.Ouzo Plomari

Ouzo is an evolved descendant of distilled marcs and other blended saccharin raw materials. It is classified in the general category of anis, which are the alcohol drinks with the aroma of aniseed. Such an aroma is given by aniseed, asteroid anis, fennel. The basic difference between Ouzo and other drinks with the aniseed aroma is the traditional distillation process.  The production of Ouzo takes place traditionally and exclusively in Greece (officially certified in 1989). Ouzo is considered the national drink of Greece.
The history of Ouzo goes back centuries. Some even claim that it's roots are found in ancient times. Others claim that Ouzo was created at a more recent period. In any case, its particular name, seems to have originated in the middle of the 19th century from the alteration of the word “Uso”, which means “for use”

It is possible that this name originated from the Italian expression “Uso di Massalia”, which means “for use in Marseille”, since, following the establishment of the silk roads, Marseille became one of the first export destinations. We know with certainty that the production of Ouzo in Lesvos became more intensive from the 19th century on words.
It is possible that this name originated from the Italian expression “Uso di Massalia”, which means “for use in Marseille”, since, following the establishment of the silk roads, Marseille became one of the first export destinations. We know with certainty that the production of Ouzo in Lesvos became more intensive from the 19th century on words. 

The exceptional quality of aniseed from the village Lisvori, the unique gum (masticha) of neighboring Chios, several flavouring herbs from the Lesvian land and a precise knowledge of the art of 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. The Company Isidoros Arvanitis S.A. continues to produce its Ouzo with its traditional methods and recipe, whilst at the same time using the knowledge provided by new developments in science, in order to ensure the quality of its product and the satisfaction and protection of its consumers. For this reason the Company Isidoros Arvanitis S.A. implements an assurance quality system based on the principles of ISO 9001-2000 as well as the HACCP system.

Absinthe was the trademark drink during the heady days of 19th century Paris.
 Famous artists, writers and poets like Picasso, Baudelaire, Hemingway, Degas, Manet,
 Toulouse-Lautrec and Oscar Wilde all heavily indulged in it.
Maybe it was the mystical allure of "The Green Fairy," or maybe it
helped inspire their creativity.
Whatever the reason, experience Absente, Absinthe Refined,
and recall the glamour of nineteenth century Paris.
We know what you're thinking. Absinthe has been banned  since 1915 because people were hallucinating and having way too much fun, how did you bring Absinthe back?

Absente, Absinthe Refined, is a modern version of the original Absinthe recipe. It's still the same aromatic, dazzling emerald green liqueur made from a combination of exotic botanicals.

The only difference is we replaced Wormwood, the botanical that caused the initial ban, with a less bitter cousin called Southern-Wormwood, also known as "Petite Absinthe,".

Absente, Absinthe Refined, is best defined as a modern Absinthe.

Absente can be enjoyed in many ways:  mixed with water, or the classic mixture of sugar and water using a slotted spoon.
Absente derives its unique color and flavor from botanicals.  Absente is the result of the maceration and distillation of botanicals including Southern- Wormwood.

 

Today, it can be said that Pastis has replaced absinth since it was banned in France in 1915. Absinthes were flavored with other herbs, but anise was the one most widely used. As a result of the ban, and in order to make a beverage that was acceptable to consumers yet still obeyed the law, distilleries in Forcalquier and elsewhere considered making anise-based beverages without absinth. Over time, anise recipes evolved in different ways
In Provence, they added licorice and many or few herbs and spices, depending on the recipe. And that is how Pastis was born.
Pastis Henri Bardouin takes its inspiration from recipes from Haute Provence that include many medicinal herbs, in addition to the exotic spices and herbs that can be found on the docks of the port in Marseille.
“Pastis” means “mixture” in the Provenзal language, but Henri Bardouin’s Pastis is nothing short of a melting pot. It is true that our land and herbs in Provence give our pastis its special qualities, but many herbs and spices chosen throughout the world give it is unique features.

And so every continent contributes to perfecting the quality of our Pastis to make a rich, flavorful and refreshing aperitif. Fine and balanced, it harmoniously combines its many flavors and gives an unparalleled taste compared to other pastis. Stimulating the palate without anesthetizing it, Henri Bardouin Pastis is a pastis that is really meant to be savored. This is the fruit of a tradition and know-how over one hundred years old, from Distilleries et Domaines de Provence in Forcalquier and Montagne de Lure.