TIRNAVOU Ouzo

Distilled twice from grapes in an old-fashioned copper boiler still, Ouzo Tirnavou draws its complexity from aniseed and 14 other herbs and spices, including fennel, cinnamon and nutmeg. The various ingredients are, of course, all freshly harvested before distillation to preserve all their flavors. Ouzo is then left to rest for two months in stainless steel vats to give it greater homogeneity. Ouzo Tirnavou has won numerous awards in national and international competitions for over 100 years. Ouzo is generally enjoyed over ice, sometimes slightly diluted, as an aperitif or with seafood and fish dishes.