What Does Ouzo Taste Like?

With its distinct licorice aroma, ouzo provides a quintessentially Greek drinking experience. But for those who have never tried it, the lingering question remains — what does ouzo taste like exactly?

Ouzo offers a complex flavor profile combining botanical, anise notes with a subtle sweetness. When mixed with water, it turns a cloudy white due to aromatics like star anise, licorice, and fennel in the distillation. Ouzo is most commonly enjoyed as an aperitif with mezedes appetizers or paired with seafood.

In this article, we’ll break down the key flavors, aroma, mouthfeel and history behind this legendary Greek spirit. Read on to become an ouzo connoisseur!

Overview of Ouzo

Here’s a quick primer on what defines ouzo:

  • Ouzo is a classic Greek liqueur distilled from grape pomace or stems with added flavorings like anise, licorice, and fennel.
  • Its flavor is reminiscent of other anise and licorice-flavored spirits like absinthe, arak, pastis and Sambuca.
  • Ouzo is generally mixed with water which turns it a cloudy, milky white color due to anethole oils.
  • It’s widely consumed in Greece and Cyprus as an aperitif paired with small appetizer plates or mezedes.
  • While absinthe originated in Switzerland, ouzo is uniquely Greek and dates back centuries as part of the country’s culture.

So in essence, ouzo encapsulates the crisp, botanical essence of Greece through its distinct aroma and flavor. But what exactly does this iconic spirit taste and smell like?

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The Predominant Flavor Notes in Ouzo

When sipped straight in the traditional style, ouzo provides these flavor layers:

  • Anise – Strong predominant taste of licorice-like anise due to spices used.
  • Herbal – Prominent aromatics like fennel, star anise, basil. Almost medicinal.
  • Spicy – Tingle and subtle heat similar to absinthe.
  • Pepper – Slight black pepper spice on the finish.
  • Sweetness – Touch of sugariness rounds out the bitterness.
  • Dry – Finishes clean without sugar or syrupy viscosity.

So bright anise and herbaceousness form the signature flavor, balanced by subtle sweetness and spiciness.

The Aroma and Bouquet

In addition to taste, ouzo’s powerful aroma stands out:

  • Licorice – Distinct black licorice scent dominates.
  • Botanical – Herbal notes like anise, fennel, star anise, basil.
  • Lightly floral – Hints of flowers noticeable when first poured.
  • Resinous – Slight pine-like resinousness similar to retsina table wine.
  • Medicinal – Potent aromatic oils almost smell antiseptic or like cough syrup.

Ouzo isn’t subtle – its bold herbal perfume announces its presence. But enjoyed with food, the aromatics come alive.

The Mouthfeel and Drinking Experience

Beyond flavor, ouzo offers a unique drinking sensation:

  • Smooth – Goes down with a clean, rounded feel despite the assertive flavor.
  • Lightly viscous – Heavier than water but not syrupy. Oiliness contributes slickness.
  • Tingling – Creates light warming, tingling effect.
  • Cooling finish – Leaves a refreshed cooling sensation due to anethole.
  • Milky dilution – When water added, turns cloudy white. Aroma intensifies.

The anise oils contribute cleansing, refreshing mouthfeel that drinks smoothly without harsh alcohol sting.

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How Does Ouzo Compare to Other Anise Spirits?

While ouzo does bear similarity to other anise-flavored liquors, some subtle differences exist:


  • Predominant licorice/anise flavor
  • Milky louche effect when water added
  • High ABV around 40-45%


  • Ouzo is only made in Greece and Cyprus
  • Tendency to be drier than absinthe or Sambuca with less added sugar
  • Often lighter in body than thick, syrupy spirits like Sambuca
  • Greener, more resinous herbal notes compared to sweeter fennel in absinthe

So while ouzo embraces the hallmark anise intensity, regional variations in ingredients and production provide uniqueness.

The History and Origins of Ouzo

Ouzo has a long history in Greece dating back centuries:

  • Origins unclear but likely originally distilled by Greek monks in the 14th century.
  • Production expanded on the island of Lesbos which claims to have invented modern ouzo.
  • Flavored with seeds and herbs native to Greece including anise, licorice, mint, fennel, coriander.
  • Gained widespread popularity in Greece in the 19th century and became a national tradition.
  • Families would frequently distill their own homemade ouzo. Commercial production began gaining traction in the early 1900s.
  • Today, ouzo is still closely tied to cultural traditions like meze feasts and Greek hospitality.

Ouzo production remains artisanal with recipes passed down through generations, tying it to Greek cultural identity.

How Ouzo Is Produced

Authentic Greek ouzo follows a traditional production method:

  • Ethanol base is distilled from fermented grape skins, seeds and stems leftover from winemaking.
  • This alcoholic base is then distilled again with herbs, spices, seeds including anise, licorice, and fennel.
  • The flavored spirit distillate is diluted with water to 40-45% ABV.
  • Sugar may be added but in minimal amounts to avoid being syrupy.
  • The ouzo is then bottled, sometimes aged briefly, then shipped.
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It’s the double distillation with anise and aromatics that gives ouzo its characteristic flavor.

How Should You Drink Ouzo?

Traditionally, ouzo is enjoyed:

  • With a small plate of mezedes appetizers like meat, seafood, cheese, olives, dips, and bread.
  • Mixed with water which dilutes the alcohol and releases the aromatics. Starting 50/50 ratio is common.
  • In small medicinal-looking glasses filled with ice to chill.
  • As an aperitif before the meal to stimulate appetite.
  • Sipped slowly to enjoy the progression of flavors rather than shooting.

Ouzo is made for social sipping – never drink too much too fast! Enjoying ouzo accompanies bonding over a delicious Greek meal.

What Foods and Flavors Pair Well with Ouzo

Given its flavor intensity, ouzo complements and contrasts foods like:

  • Seafood – The anise and fennel enhance fresh seafood.
  • Olives – Briny kalamata olives provide pleasing counterpoint.
  • Salted nuts – Salty crunch balances the licorice flavor.
  • Strong cheese – Ouzo stands up to intensely flavored cheeses.
  • Smoked meat – Charcuterie choices like sausage or prosciutto.
  • Spicy dishes – Ouzo’s flavor harmonizes with foods featuring chili peppers.
  • Herbs – Compliments accompanying fresh herbs like dill, parsley, oregano.

So pungent mezedes selections help soak up the spirit and highlight ouzo’s herbal essences.

Key Takeaways – What Does Ouzo Taste Like

  • Ouzo provides a potent anise and licorice flavor along with herbal, spicy, and peppery notes.
  • It has a smooth yet slightly oily mouthfeel that turns milky white when water is added.
  • Ouzo production is a point of tradition and pride, with long history in Lesbos and Greece.
  • It’s traditionally enjoyed as an apertif paired with small mezedes plates and diluted with water.
  • Ouzo complements Greek cuisine, especially pungent seafood, cheese, olives, and salted meats.

Next time you see the iconic glass bottle, try this legendary Greek liqueur to experience its singular herbaceous, anise kick. But go slowly – “Oozo polei!” which means “drink slowly!”.