Ouzo vs Tsipouro
Ouzo vs Tsipouro – the comparison
Ouzo vs Tsipouro is a common comparison when it comes to Greek spirits.
Ouzo is made from ethyl alcohol, water and anise for the aniseed flavour. Strongly associated with the Greek islands.
Tsipouro is grape-based, made from the solids left after winemaking. Originated in mainland Greece.
Ouzo and Tsipouro are both popular Greek spirits on the Cyclades – but what are the differences?
Ouzo vs Tsipouro – Base Ingredients: Ouzo is primarily made from a base of ethyl alcohol, water, and anise seeds. Anise seeds give ouzo its characteristic licorice-like flavor. On the other hand, tsipouro is a grape-based spirit made from the pomace, which is the solid remains of grapes after pressing for winemaking. It is similar to Italian grappa or French marc.
Ouzo vs Tsipouro – Production Process: Ouzo and tsipouro differ in their production processes. Ouzo undergoes a two-step distillation process. First, a fermented mixture of ethyl alcohol and water is distilled to create a high-proof base. Then, anise seeds are added, and the mixture is distilled again, allowing the anise flavors to infuse into the spirit. Tsipouro, on the other hand, is made by distilling the fermented grape pomace, resulting in a clear, unaged spirit.
Ouzo vs Tsipouro – Flavor Profile: Ouzo is known for its distinct anise flavor, which is reminiscent of licorice. It has a bold, herbal, and slightly sweet taste. When mixed with water, ouzo turns milky white and exhibits the louche effect. Tsipouro, being a grape-based spirit, has a more grape-forward flavor profile. It can range from being smooth and fruity to more robust and intense, depending on the quality of the grape pomace used.
Ouzo vs Tsipouro – Usage and Serving: Ouzo is commonly enjoyed as an aperitif or a digestif. It is typically served diluted with water, which creates a refreshing and milky drink. Ouzo is often accompanied by mezze, such as olives, cheese, or seafood. Tsipouro, on the other hand, is often served straight, usually in small glasses as a shot or alongside Greek mezedes (appetizers).
Ouzo vs Tsipouro – Geographical Origin: Ouzo is strongly associated with the Greek islands, particularly Lesbos, which is known for its production of high-quality ouzo. However, ouzo is produced in various regions of Greece (including at Makryonitis on Syros). Tsipouro, on the other hand, has its origins in mainland Greece, particularly in the regions of Thessaly and Macedonia. Each region may have its own variations and styles of tsipouro.
How to drink Ouzo
The most popular way to serve Ouzo is in a tall thin glass, over ice. If you’re somewhere warm, the ice will gradually melt into the Ouzo to give the famous milky look.
When is the best time to drink Ouzo
Whenever you like!! But seriously Ouzo is considered an aperitif which means it is best consumed before/with food. Anise is known as a good digestif. So that explains why Ouzo is good at any stage.
The traditional Greek approach is to drink with small plates of food (meze) and hence you will still find some traditional ouzeries that offer ouzo that way.
Why does Ouzo go milky with water?
The anise extract that is used to flavour Ouzo reacts with water and creates small drops that appear to make the liquid milky and opaque – the flavour is not affected though!
What else can you add to Ouzo?
There are plenty of Ouzo based cocktails on offer in the Greek Islands ranging from the simple additions of lemon and soda to more exotic offerings with ouzo such as ouzo/martini combinations and ouzo based mojitos. Give them a try!
Is Tsipouro stronger than Ouzo?
That’s difficult to answer definitively – it can be! Ouzo ranges in alcohol content from a minimum of 37.5% up to 50%. Tsipouro is not as tightly specified as PDO Ouzo but typically is around low 4os in % alcohol – however, beware if you are offered the ‘home-made’ stuff – it may be much higher.
Ouzo and mastika
Mastika is another Greek drink that you will find offered. It is a liquer flavoured with resin from mastika trees (rather than anise fro Ouzo) which are mainly found on the island of Chios. Alcohol, sugar and water are added to the extract to make the drink and the mastika trees provide a pine/earthy flavour. It does take a little getting used to but definitely worth trying.
Tsipouro, Raki and Grappa
Ouzo is more popular in the Cyclades islands but Raki is favoured on Crete, where it is often referred to as Tsikoudia. It is consumed after every meal on Crete and you can expect to be offered some raki on many occasions. Raki is very similar in production to both Tsipouro and Grappa provided anise has not been added (it typically isn’t on Crete).
Cretan Raki is a designated product under EU regulations and there is control over licensing to produce it – a far cry from the old days of illegal distilling.
What is Rakomelo?
Rakomelo is Raki that has been mixed with honey to make the taste a little more ‘accessible’ for those who do not like the straight version. It may be done at the distillery or at home.
What are the best Ouzo brands to try?
It is generally accepted that the best brands come from Lesvos – if you see Barbayanni, Plomari or Giannatsi you’ll be getting a good drop. They can be a little difficult to find outside Greece but Barbayanni has a pretty good distribution around the world.
Barbayannis has 5 different colour labels covering different strength offerings – So according to your taste you can choose from:
Blue (Classic Ouzo 46% abv)
Green (Soft Taste Ouzo 42% abv)
Aphrodite Bottle (Mature Taste Ouzo 48% abv)
Evzon Bottle (Traditional Aperitif 47% abv)
Collectible Bottle (Super Quality Distillation 46% abv)
You can find Ouzo distilleries in many centres. We headed to the Makryonitis operation near Vathi on Syros to see how a smaller distillery was set up and to sample their products. If you end up on Syros a visit is highly recommended.
