Barbayanni Blue Label Ouzo

Santorini PDO, Greece

Barbayanni Blue Label is considered the finest expression of Lesbos-style ouzo. Made from grape spirit distilled with anise and star anise, it louches beautifully when water is added — turning from clear to opalescent white. Drier and more aromatic than mass-market ouzo; served ice-cold with mezze. The alcohol is softer and more integrated; the anise is more refined than industrial alternatives.

Pairing intelligence

• starter: Grilled octopus is the quintessential Greek ouzo pairing. Barbayanni Ouzo's refined star anise character complements the charred sea flavour; the anise acts as a palate cleanser between bites of charred cephalopod.
• aperitif: Ouzo and seafood is Greece's foundational food-drink pairing; the anise character cuts through the char of grilled octopus while the spirit's ice-loucheing refreshes between bites
• aperitif: Ouzo's ice-cold, anise-refreshing character is designed for the rhythm of mezedes: sip, eat, sip, eat. The anise cuts through tzatziki's yoghurt, the fava's bean earthiness, and the spanakopita's pastry fat
• main: Garides saganaki is traditionally flambéed with ouzo; serving the same spirit in the glass creates the 'wine in the dish + wine in the glass' parallel unique to this preparation
• aperitif: Barbayanni Ouzo and grilled octopus is Lesvos's defining taverna pairing; the anise bridges the charred octopus
• casual: Barbayanni Blue Ouzo and grilled octopus are Greece's defining taverna pairing; anise and charred seafood
• starter: Barbayanni Blue Ouzo from Lesvos pairs with octopus carpaccio; anise and seafood are inseparable in the Greek taverna
• aperitif: Feta's salt-acid character and the watermelon's sweet contrast find the ouzo's anise a surprisingly harmonious bridge; the ice-cold louchée refreshes against the summer flavours