Katsaros Ouzo

Katsaros Ouzo comes from Tyrnavos in Thessaly, a town in central Greece long known for its distilling tradition, where the Katsaros family has been making ouzo since 1856. The family credits their ancestor Nikolaos Katsaros with pioneering the distillation of ouzo in that era, and four generations later the distillery still works from the original recipe. Today it operates from a 6,000-square-meter facility on the Tyrnavos-Larissa road, pairing handmade copper stills with modern stainless steel tanks, and its flagship is Ouzo Tirnavou. The family's range also includes tsipouro, the grape-pomace spirit Tyrnavos is equally famous for, aged tsipouro, and liqueurs. Katsaros has been sold in Greek duty-free shops since 1992 and now exports to more than 25 countries, and the house has collected medals over the years from the Concours Mondial de Bruxelles, ISW in Germany, and competitions in Hong Kong. Serve it the Greek way: poured over ice or with a splash of cold water, which turns the clear spirit cloudy white as the anise oils come out of solution, alongside a plate of mezedes such as grilled octopus, olives, and feta. A classic, family-made ouzo from the source.

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