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Ouzo 12 Greek Ouzo
Ouzo 12 is one of the oldest ouzo recipes still in production. The Kaloyannis brothers first distilled it in Constantinople in 1880, and their regular customers kept asking to be poured from the same cask, barrel No. 12, until its contents became the house standard and gave the ouzo its name. The family moved production to Thessaloniki in 1925, and around 1950 in Piraeus Ouzo 12 became the first ouzo bottled in the traditional karafaki, the small carafe shape still used today. Gruppo Campari has owned the brand since 2004. It is distilled from grape must and neutral spirit with anise seed, fennel, star anise, coriander, cardamom, nutmeg and cinnamon, double-distilled in copper pots with more herbs added before the second run, and bottled at 38% ABV. Poured neat it is clear, with sweet licorice, fennel and warm spice on the nose and a smooth, medium-bodied palate that finishes clean on anise. Add cold water or ice and the anethol from the anise turns it milky white, the classic way to drink it in Greece, alongside meze like grilled octopus, olives, feta, calamari and sardines.
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