|
Distilling is a magical process requiring both patience and passion in order to
get the desired results.
 First
we place the ingredients in the still.
Ethyl alcohol of agricultural origin (distilling
alcohol), water and aromatic herbs. The aniseed, before use, is kept under ideal
heat and humidity conditions in special sacks. This is where Ouzo gets its
characteristic aroma and milky appearance. During the distillation process all
of the ingredients simmer in the still at a particular temperature. The slower
and less rushed the distilling process is done, so much better are the results.
The vapours are filtered through a thin pipe to a second cylindrical utensil
called a fridge where they are liquefied.
The
product which is taken from this is clear distilled liquid. The liquid kept is
the intermediate fraction of the distilling process, the heart, as it is known,
where the head and tail (beginning and ending) are disposed with. The distilled
liquid is kept in stainless steel reservoirs to mature and develop all its
taste. After this it is mixed with excellent quality water rich in minerals and
metals to make the perfect final result.
| 
