We associate summer with ouzo and ouzo with Lesvos. From the many local distilleries, I chose to focus on Spentza this week. The family business dates back to 1892 in Pergamos, briefly moving to Crete and settling in Mytilene where they fully developped their special distillation knowledge. Their ouzo is made with aniseed from Lisvori, near the gulf of Kalloni. It’s a strong, aromatic drink, with an intense flavour and a soft sea breeze aftertaste, ideal for ouzo afficionados as there are limited bottles available.
It goes perfectly with Kalloni sardine cooked in a traditional way and wrapped in vine leaves, but the same could also be said about all seafood including octopus, calamari, shellfish and mackerel. It’s also lovely just with some olives on the side.Mediterranean Nutrition Pantopolio, Sofokleous 1, Athens, tel: +30 210 3628738
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