Of all the alcoholic beverages consumed in Greece – from beer to wine to whiskey to vodka to gin – none is more quintessentially Hellenic than ouzo, thenationalherald.com notes in a recent article on ouzo produced on the Greek island of Chios.
Unmistakably Greek, an array of varieties of ouzo can be found just about anywhere, from sizeable supermarkets to tiny grocery shacks. And, of course, throughout Greece’s countless bars, restaurants, coffee shops, and tavernas.
Of all the different regions and islands of Greece that boast about making the best ouzo, the top spot, by plurality if not majority, most often goes to the island of Lesbos, best known nowadays by the name of its capital town, Mytilene. But Lesbos’ southward neighbor, Chios, is by no means a slouch when it comes to producing some of Greece’s finest ouza.
Like most hard liquor, ouzo is typically 80 proof (40% alcohol). Chios ouza tend to contain a smidgen less alcohol.
The article’s author Constantinos E. Scaros selected five brands of Chios ouzo listed below, in alphabetical order, with proof numbers in parentheses next to them, are: Apalarina (78), Kakitsi (76), Psihis (76), Stoupaki (80), and Tetteri (80) and even conducted a test among them.
Read the full article at thenationalherald.com
RELATED TOPICS: Greece, Greek tourism news, Tourism in Greece, Greek islands, Hotels in Greece, Travel to Greece, Greek destinations, Greek travel market, Greek tourism statistics, Greek tourism report
Photo Source: pxhere
