Plomari Original Ouzo

Santorini PDO, Greece

Plomari Original is the world's most recognised ouzo — the benchmark for accessible Greek anise spirit. Slightly sweeter and more approachable than Barbayanni, it is the ideal introduction to ouzo for guests unfamiliar with the category. Served with ice and water; the louche is dramatic.

Pairing intelligence

• aperitif: Ouzo and mezedes is the fundamental Greek aperitif ritual — the anise-herbal spirit amplifies the olive oil, herbs, and seafood of the small plates. The louche (milky dilution) signals the meal has begun.
• main: Ouzo's anise-fennel character is the traditional accompaniment to grilled Aegean fish — the spirit's clean herbal cuts through the charcoal smoke while amplifying the Mediterranean herbs dressing the fish.
• aperitif: Plomari's anise and mastic complexity is uniquely suited for fried squid's light batter-oil character; the mastic note echoes the garlic-olive oil skordalia
• main: Plomari Ouzo from Lesvos pairs with grilled lavraki; both are expressions of the Aegean's Mediterranean taste
• aperitif: Plomari Ouzo's clean Lesvos character bridges the vinegared octopus; both come from the Aegean sea tradition
• aperitif: Plomari Ouzo from Lesvos is the island's spirit; paired with meze before any meal on the island is tradition
• aperitif: Loukaniko's orange peel and the ouzo's anise-citrus complexity create an aromatic bridge; the grilled pita's char provides a welcome bitterness to the combination
• main: Htapodi stifado's cinnamon-wine-onion complexity demands an ouzo of Plomari's aromatic depth; the mastic note bridges the wine's sweet spice and the octopus's sea character