The traditional Greek aperitif that has been following the same production method since 1923. The distillation of the anise seeds and other aromatic plants, which come from the depths of Asia and boarder islands of the east Aegean Sea, take place in special type copper distillation columns named “AMVIKES”. The distillation is done with the same patience and rituals as were followed on the seashores of Asia Minor decades ago. Enjoy the unique taste and the special scent of the Emery ouzo straight, with ice and water or mixed as a cocktail.
Ouzo 13 is a soft double distilled ouzo using specially selected Aegean anise. The final distillation takes place following the traditional process leaving it with a sweet light taste.
Its name originates from the... 13 islands of the Dodecanese (the twelve islands of the Dodecanese, plus Rhodes).
