GEORGIA NTOKOU

KATSAROS DISTILLERY

EUROPE – GREECE

Geographic Location

Greece is located at the southeastern end of Europe and it is the most southern country of the Balkan Peninsula.

• GREECE • THESSALY - TYRNAVOS

Ouzo = Greece When Greeks say “Let’s go for an ouzo,” this is not only an important social invitation…Ouzo conjures up many images but the most common one is a picture of sitting at a seaside taverna as the hot summertime sun is setting over the Aegean Sea.A carafe of ouzo is next to a bowl of ice on the table, and several small plates with grilled octopus, fried calamari, little fish in brine, fresh cucumbers and tomatoes, rich feta cheese, plump olives and other Greek delicacies are on the table.

With all that in the picture, ouzοcould be spelled G-r-e-e-c-e.

But… What is Ouzo ? Ouzo is a colorless and transparentaniseed-flavored spirit.It turns white when mixed with water.

Aroma and Taste: The aroma and flavorof Ouzo is derived by flavoring alcohol of grain sources with distillation and / orwetting with anise or star anise and/or fennel, mastic from the indigenous mastictree of Chios and other aromatic seeds, plants and fruits.

The charming HISTORY of OUZO

Ouzo roots in the wider Hellenic space

goes back to the 16th century to the

spirits related to the wine, which were

produced from the marks left during

wine-making. Production of this type of

spirit was developed mostly in Mount

Athos, which became the guardian of the

Byzantine knowledge and tradition, after

Fall of Constantinople, in 1453.

Distillation of grape marcs was known in

Mount Athos at least since 1590.

The charming HISTORY of OUZO

• In the course of time, the distillation technique spread from Mount Athos to the wider Hellenic space and mostly to areas having a lot of vineyards.

• Raw material for these spirits were the residues of the wine-making grapes, namely the fermented grape marcs, to which small quantities of lees were sometimes added.

Birth of ouzo in TyrnavosDuring the 19th century, Tyrnavos was known all over Greece for its small textile industry and for the famous Ouzo of Tyrnavos.

The unforgettable professor Al. Filadelfeyes who was a visitor, a journalist in 1896, in Thessaly also grieved for the fall of Tyrnavos, the city with many wise persons and its manufacturing industry.

He gave the reason of how the word ouzo came about and replaced the word tsipouro.

In Thessaly, the dispatched Massalia cocoon were always the most eclectic and excellent, distinguished on the cases, with large print,“uso massalia” for the use of Massalia.

A doctor called on by the Turkish Services Anastas Beis, who was staying in Tyrnavos temporarily, had a drink of tsipouro and with great excitement said “ This, my friends, is “ouzo massalia, of the most excellent quality of drinks”. From then on, the new name was passed on from person to person , the nickname was established, tsipouro was baptized as ouzo.

Birth of ouzo in Tyrnavos

Thessalian Chronicles, Athens 1935

“Apart from the grapes and the wine, the winemakers of Tyrnavos had revenues from the tsipouro, which came from the distillation of grapes and wines.

From this came after adding in the last distillate anise and mastic and many other flavorings in analogy known only in two families, Katsaros and Domenikiotis, the famous product of Tyrnavos, the Ouzo.

Unfortunately, Tyrnavos and the above families did not manage to copyright this exclusive product with the exclusivity of the name, as they had the right to do.”

Formation of modern Ouzo

• The increasing demand of the product required production increase. However, the time came, when the available quantities of grape marcs used as raw material, were not adequate to satisfy this demand. Thus, for Ouzo production began the use of “pure” ethyl alcohol, i.e. industrial ethyl alcohol being produced in the country, which became the main raw material, ensuring in this way the unimpeded production and the stable quality.

• Since then, the name Ouzo has been connected exclusively with the product prepared by using ethyl alcohol flavoured with various aromatic materials, whereas the anise flavour is always the dominant one.

OUZO is a GI PROTECTEDname product since

1989

Mrs. Stavroula Kourakou as president of the ad

hoc Committee of the Council of Ministers of Agriculture, sherecommended and succeeded in the voting of the EECregulation on alcoholic beverages, in the framework of whichthe recognition and protection of the product name ‘ouzo’ wasratified as exclusively Greek.

EU Regulation 110/2008

According to ANNEX III of EU Regulation 110/2008, a distilled anis spirit drink can be called ‘OUZO’ only if it has been produced and bottled exclusively in Greece and Cyprus

Product category :

Distilled Anis - as it refers to category 29 of EU Regulation 110/2008

29. Distilled anis(a) Distilled anis is anis which contains alcohol distilled in the presence of the seeds,(Anis is an aniseed-flavoured spirit drink whose characteristic flavour is derived exclusively from anise (Pimpinella anisum L.) and/or star anise (Illicium verum Hook f.) and/or fennel (Foeniculum vulgare Mill.)and in the case of geographical indications mastic and other aromatic seeds, plants or fruits, provided such alcohol constitutes at least 20 % of the alcoholic strength of the distilled anis.(b) The minimum alcoholic strength by volume of distilled anis shall be 35 %vol(c) Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) ofDirective 88/388/EEC may be used in the preparation of distilled anis.

EU Regulation 110/2008

OUZO VS distilled anis spirit drinks

Agents that differentiate Ouzo from the other distilled anis spirit drinks are

a) differences with regard to the production method and natural, chemical and organoleptic features, the most important of them are provided by legislation.

b) The know-how and skilfulness of the spirit drinks producers due to the long tradition inherited through generations.

OUZO A UNIQUE SPIRIT… BECAUSE OF..

1. The flavoring raw materials (seeds, plants, fruits) used for flavoring Ouzo, include more kinds than the provided in general for the distilled anis (anise or/and star anise or/and fennel.

The various flavoring materials contribute to the special aromatic profile of Ouzo, which is diversified in every product, accordingly to the kind and the proportion used by each producer (in combination with the techniques and the distillation conditions), whereas the anise flavor is always the dominant one.

RAW MATERIALSFlavorings (seeds, plants, fruits)

Anise, commonly Anise

The seeds of the plant are strongly aromatic and with a sweet taste

Star anise, The seeds of the plant have a more spicy and intense flavor than the common sweetener.

FennelThe seeds of the plant have a flavor and flavor that resembles sweeteners.

FLAVORING RAW MATERIALSChios Mastiha (Pistacia lentiscus chia).The resin (Chios Mastiha) obtained from the mastic tree bark and / or mastic oil is used.

DillDill has a mild and warm flavor.

Coriander Its seeds have a hot, spicy flavor and taste that resembles a combination of lemon and sage.

RAW MATERIALS

CardamomThe seeds have a sweet, fruity, and penetrating aroma

Peels of citrus fruit (orange, lemon, mandarin), lemon blossoms. Enrich the flavor of Ouzo with its distinctive aromas.

NutmegThe seeds of the plant have an exotic aroma, warm, pleasant and permeable, and sweet and refined flavor with a subtle spicy touch.

RAW MATERIALS

Angelica Root, has a strong and persistent aroma.

Sweet flag ( Acorus Calamus )The root of the plant is used.

OUZO A UNIQUE SPIRIT… BECAUSE OF..2. Flavouring of ethyl alcohol by distillation takes placeinclusively in traditional copper stills, of discontinuous function,with a capacity of 1000 litres or less. The distillate must have analcoholic strength not less than 55% vol and not more than80% vol.

3. The minimum alcoholic strength of Ouzo disposed forconsumption is 37,5 % vol.

4. For the preparation of Ouzo, is permitted only the additionof the flavouring substances obtained exclusively bymaceration and distillation of the aromatic seeds, plants and/orfruits used for the flavouring of the ethyl alcohol by macerationand/or distillation.

5. In case of sweetening, the sweetening substances are addedin small quantities, so that the final product Ouzo has a dryextract not more than 50 gr/l.

RAW MATERIALS

• Ethyl alcohol

The ethyl alcohol that is used for the production of Ouzo meets the requirements of point 1 of Annex I to Regulation (EC) No 110/2008.

The use of ethyl alcohol for the manufacture of Ouzo is subject to rigorous controls on the part of the companies and the relevant Services for the purpose of assuring the quality of the product.

• Water

The water used shall comply with point 6 of Annex I to Regulation (EC) No 110/2008.

Drinking water that is normally used is softened and thus achieves the ideal for distillation water hardness.

Copper stills• Distillation occured in copper stills, whose importance for

spirits production is obvious. Craftsmen that manufactured those stills were called coppersmiths and consisted an exclusive corporation playing a decisive role to the wider spead of distillation.

• After Fall of Constantinople, since conditions became extremely difficult, several craftsmen immigrated at first to nearby areas (Larisa, Tyrnavos) and later to the bordering on the Danube areas, to Constantinople, Thrace, Minor Asia and Cyprus.

• Coppersmiths preferred areas with urban population, but also places, where viticulture represented a significant part of agricultural production. In those places they met the local craftsmen and improved the manufacturing methods having as result the creation of technic and aesthetic masterpieces.

METHOD OF MANUFACTURE• The production process begins with the preparation of the distillate which,

according to the legislation, must represent at least 20% of the final ouzo. The procedure will take place into the trunk of the pot still which, in traditional stills, is called kazani (pot or cauldron) and, in modern ones, is known as the boiler or boiling chamber and has a capacity of up to 1,000 liters.

• The following ingredients will be put into the boiler :

(a) alcohol produced from grain sources with an alcoholic strength bigger than 96%vol

(b) water . In every area water has some special taste, since there are differences even between water taken by neighbouring areas. Many producers claim that the water in use is very significant to the formation of the final product.

(c) flavoring agents, which may be, among others: aniseed, fennel, star anise, Chios mastic, cinnamon, coriander, peppermint, ginger, cardamom (aka kakoulés), angelica root, cloves, linden, and more.

WATER

REVERCE OSMOSIS

ETHYL ALCOHOL

GRAIN SOURCES – min 96%VOL

HERBS & SEEDS & FRUITS

DISTILLATION AT COPPER STILLS

METHOD OF MANUFACTURE

• The distillate produced at the beginning and end of the distillation process is called “heads” and “tails” and is removed. Those first and last quantities of distillate are usually redistilled.

• The result of a second distillation can also be used to produce Ouzo of a different quality. Some distillers apply the double distillation technique to differentiate their product from others(Katsaros Distillery produces a triple distillation Ouzo…)

• The distillate must have an alcoholic strength of no less than 55% vol and no more than 80% vol so to be used for Ouzo

• When the final product is yielded exclusively by distillation, it must be labeled as “100% distilled”.

DISTILLING

METHOD OF MANUFACTURE

• During next stage, ethyl alcohol is mixed with the distillate (in a percentage 20% at least) with the presence of anethole extract(99,7% natural). A dilution with water takes place, so to succeed in reaching the desirable alcoholic strength.

• During that intermediate stage, some distillers add a small quantity of sugar. In Ouzo, the permitted sugar content can be 50 grams per liter

• Then the mix is homogenized and stored in special tanks for a specific period of time.

• Οuzo undergoes clarification through filtration before the bottling and packaging process.

BOTTLING

OUZO QUALITY CONTROL BY CHEMICAL SERVICE

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38138

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858

760

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IRAQ

BULGARIA

NETHERLANDS

USA

CYPRUS

BELGIUM

FRANCE

CANADA

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UNITED KINGDOM

ISRAEL

AUSTRIA

ITALY

EXPORT OF OUZO IN 100KG FOR 2017

GI products are products that can tell consumers a “story”

• The ordinance of PGI products has been created for the differentiation of the individual production characteristics that receive the relevant certification and make them unique both in European and worldwide level

• The PGI products are not compared with same products as they are classed separately because of the special environmental circumstances(microclimate) and the production procedures that are followed from the factory to the shelf of the customers

• These last years, customers are interested more and more for issues like the protection of the environment , the safety of foods and drinks and the production in a local area

GI products are products that can tell consumers a “story”

• During the last years, the PGI products are much more acceptable and recognizable from the customers. That is because , Europeans are looking for consuming products that not only they have higher specifications in food safety issues but also in their origin and production procedure

• Nowadays, European customers recognize the importance of quality and they search it in their buys. They realize that quality is equal to safety.Besides , PGI products started based on that need and that is the reason that they still exist

• By using the GI marking, customers are sure that they are informed accurately about the product’s origin, something that is a useful tool for the purchasing decision of the customer

Ouzo consumption• Consumption conditions for Ouzo in Greece and Cyprus, have changed following the evolution of

social habits, however some fondamental elements are kept invariable, in a way that justifies the characterization of “ouzoposia” (ouzo drinking) as a ceremony.

• Ouzo is consumed during social meetings, mainly in specified restaurants, “mezedopolia” ( in the past called “ouzerie”, a name flagged after 1980 but coming back nowadays ).

• It is always accompanied by snacks, mainly sea-food and fried of strong taste. It is drunk slowly in sips, in the frame of the discussion within the company. It is rarely drunk net, in the older time water was added, which has been replaced nowadays by ice. Ice addition is done on the table by the consumer according to his/her will and generates the formation of the white emulsion, which is a primary figure of Ouzo.

• The taste and enjoyment of Ouzo are strongly connected to the history and memories of Greek and Cyprian people and with the place and climate of Greece and Cyprus as well. Sun and sea are the spots functionning as the best font for Ouzo consumption, therefore, stay in Greece and Cyprus in the summertime without Ouzo consumption is inconceivable.

• Even when the tourists go back to their countries, Ouzo functions as a talisman enclosing the picture of the sunny beach, which is released, as a pleasant memory, with the first sips.

Thank you!Questions and Answers