spirits liqueur
market
40%
Plomari Original Ouzo
Santorini PDO, Greece
About this product
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.
The deductive profile Library
nosesweet anise, star anise, subtle grape
palatesweeter than Barbayanni, warming, soft anise finish
signatureaccessible ouzo entry point — sweet-anise balance
Service
foodmezze, fried seafood, olives
dilution1:3 water, with ice
temperaturevery cold with ice
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Open The LibraryThe quality ladder Library
Commercial ouzo benchmark — global reference
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Open The LibraryTasting profile
sweet anise, star anise, subtle grape
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Pairings
complement
mezedes
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.
classic
aperitif
complement
Grilled fish
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.
classic
main
complement
seafood
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
classic
aperitif
complement
food
Plomari Ouzo from Lesvos pairs with grilled lavraki; both are expressions of the Aegean's Mediterranean taste
classic
main
complement
casual
Plomari Ouzo's clean Lesvos character bridges the vinegared octopus; both come from the Aegean sea tradition
classic
aperitif
complement
meze
Plomari Ouzo from Lesvos is the island's spirit; paired with meze before any meal on the island is tradition
classic
aperitif
bridge
Charcuterie cheese
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
established
aperitif
complement
seafood
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
established
main