Bring Greece to your glass with Ouzo 12, the legendary anise aperitif named after its famed Barrel No. 12. Smooth, herbal, and irresistibly Mediterranean, it blooms into a cloudy white swirl when splashed with water. Perfect alongside olives, grilled octopus, or a sunlit summer afternoon.

Ouzo 12 is celebrated as one of themost iconic and approachable Greek ouzossmooth, well-balanced, and evocative of seaside tavernas and sun-drenched Mediterranean evenings. Its branding emphasizes both tradition and accessibility, making it popular with locals and visitors alike.

Heritage

• Origin: Greece

• First Distilled: 1880 in Constantinople, later moving to Thessaloniki and Athens.

• Name: Ouzo 12 comes from the original barrel number 12 at the Kaloyiannis distillery, whose spirit was so smooth and distinctive it became the benchmark recipe.

Production

• Base Spirit: Distilled from grape must and neutral spirit.

• Infusion: Flavored with over a dozen botanicals, including:

  • Anise (the star ingredient, giving ouzo its signature flavor and the milky louche effect when diluted)

  • Fennel, star anise, coriander, cardamom, nutmeg, cinnamon, and various herbs and roots

• Distillation: Double-distilled in copper stills to ensure purity and complexity.

• ABV: Typically 38% alcohol by volume.

Tasting Notes

• Appearance: Clear and brilliant; turns cloudy white when water or ice is added.

• Aroma: Sweet and herbal, dominated by anise, with hints of licorice, fennel, and warm spice.

• Palate: Smooth, medium-bodied, with a sweet licorice entry, balanced herbal complexity, and a gentle spice lift.

• Finish: Clean, warming, with lingering anise and herbal notes.

Serving & Pairings

• Traditionally enjoyed:

  • Neat or with cold water and ice, creating the classic opaque ouzo effect.

  • Accompanied by meze (small plates) such as grilled octopus, olives, feta, calamari, or sardines.

• Works as a digestif after meals.

• Can also be used in cocktails, lending a unique Mediterranean twist with its bold anise profile.