| Comments |
Ouzo Adolo, the “heart of the heart” of Plomari Ouzo, is the unique product of triple distillation. It is characterized by its unique flavor and a rich bouquet of aromas different from those of classic Plomari Ouzo. Due to its particular distillation process, Adolo is not produced in large volumes. It is a dry Ouzo, 42° proof. |
| The estate |
Ouzo Adolo from Isidoros Arvanitis originates from Plomari on the island of Lesbos. This coastal village has a long tradition of Ouzo production. This is why it is considered the cradle of Ouzo, which Greek families have been distilling in the same way since the 19th century. |
| Agriculture |
Herbs are grown in many parts of the island of Lesbos. |
| Distillation |
This third distillation takes place in a hand-forged 1911 copper alembic built to Isidoros Arvanitis’ special order. It lasts 13 hours and is carried out over a gentle fire of olive wood. Ouzo de Plomari Adolo is the “heart of the heart” of distillation. The secret recipe for this Ouzo has been handed down from generation to generation, and the proportions have remained the same since 1894. To preserve the secret in the cellar, only one member of the team knows the herbs and seeds used in the first distillation, and another those used in the second distillation. |
| Food & wine suggestions |
Serve with fish mezedes, fried or salted seafood, anchovies, sardines and octopus, and a pitcher of water. |
| Serving temperature |
Enjoy chilled |
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