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Distillery Isidoros Arvanitis
Founded in Plomari on the island of Lesbos, the Isidoros Arvanitis Distillery perpetuates an essential tradition of Greek culture: ouzo distillation. Its style combines Lisvori aniseed, the region's aromatic seeds and a mastery of copper to create a spirit that has become a benchmark.
A house born in a seaside village marked by ouzo
Plomari occupies a singular place on the map of Greece. This port on southern Lesbos has long lived by the rhythm of distillation. The place blends influences from Asia Minor, Aegean heritage and know-how handed down from artisan families. It was in this landscape that the Isidoros Arvanitis distillery was born. The company was born of a clear desire: to maintain ouzo culture as a local expression, not as a standardized product. The terroir of Lesbos plays an essential role here. Lisvori aniseed, grown on the island’s volcanic slopes, gives the spirit its fine, fragrant character.
A recipe based on the balance of local herbs
The distillery has built its identity around aniseed, but also other aromatic seeds and local plants. The Lesbos climate offers ideal conditions for developing plants rich in essential oils. This natural richness is reflected in the spirit’s final profile. The company chooses simple ingredients, but their quality guides all production. Aromatics are not used to mask the distillate. On the contrary, they reveal every nuance.
Slow copper distillation, a founding gesture of the house
The house method is based on slow distillation in copper stills. This material has been used for centuries in ouzo-producing regions. It softens the rawest notes and produces a clean, precise distillate. Copper occupies an almost symbolic place in the distillery. It harks back to the first artisan workshops, where production was carried out in small batches. This technical fidelity guarantees the aromatic stability that distinguishes Plomari ouzo from industrial versions. The distillery uses a double distillation process that enhances the finesse of the result and preserves the spirit’s characteristic sweetness.
A constant link between tradition and the environment
The distillery is an integral part of Plomari’s culture. The building and its stills are located near the Aegean Sea. The surrounding landscapes influence the spirit of the house as much as its aesthetics. Lesbos remains one of the Greek territories where ouzo is part of daily life. The product is thus rooted in a living environment, with local agriculture, coastal fishing and family traditions. This context gives Isidoros Arvanitis ouzo a strong identity. It expresses a specific place, climate, plants and regional know-how.
One of the most emblematic expressions of contemporary Greek ouzo
The spirit produced by the distillery has established itself as one of Greece’s most recognized ouzos. Its success is not due to aggressive marketing. It’s based on a rare consistency in the quality of the distillate and on a claimed loyalty to the traditional method. The company has not tried to modernize its product to follow trends. It has continued to defend a limpid, aniseed-flavored, balanced style. This choice explains the longevity of the distillery and the place it occupies today in the collective memory.
FAQ : Frequently asked questions about Plomari ouzo
What distinguishes Plomari ouzo from other Greek ouzos?
Lesbos anise, slow copper distillation and balanced aromas give this ouzo a particularly smooth, fragrant profile.
What makes Lesbos aniseed so famous?
Lisvori’s volcanic climate and high-quality soils produce an aniseed that is rich in essential oils and highly aromatic.
How do you serve ouzo to preserve its aromas?
It is served chilled or with a little water, which releases the aromas and creates the characteristic milky effect.
Does ouzo have to contain aniseed?
Yes. Ouzo is based on the presence of aniseed, but each region uses its own blend of herbs to create a distinct style.
What is the origin of the distillation tradition on the island of Lesbos?
Lesbos has a long history of aromatic cultivation, family stills and the passing on of recipes, making it a major ouzo center.
