Ouzo 12

About Ouzo 12

Ouzo 12 has become the name many people associate with ouzo as a category, thanks to over a century on the market and a style that hits the classic balance between anise and sweetness. It's traditionally sipped slowly, ice cold, often diluted with water, and always alongside food rather than on its own.

History & Background

The brand was founded in 1880 by G. Kaloyannis and N. Koutsikos in Patras, a city that has been closely tied to Greek anise distilling ever since. The name 12 reportedly comes from the number assigned to the recipe during early trials to find just the right balance of spices, and the formula has stayed largely unchanged since.

Production & Style

Anise seeds and other spices are distilled together with grape-based alcohol, after which the spirit is diluted down to drinking strength; the anise oil's natural reaction with water gives the characteristic cloudy white colour, known as the louche effect.

Signature Style

Anise-forward, Sweetish, Refreshing
Bold anise up front, balanced by a light sweetness and a touch of liquorice, growing softer and more refreshing the more ice and water are added.

Facts

Did You Know?

The cloudy white colour ouzo takes on when water is added comes from the anise oil's essential compounds, which aren't water-soluble and so form a visible emulsion in the glass.

Like Ouzo 12? You should also try:

Honning Likør and Luxardo Likør.