Ouzo was one of the first products developed by Panagiotis Vantanas back in 1904, when he opened his distillery in Patras.

At that time, the port of Patras was one of the largest Greek hubs of trade between the East and the West. Raisins, spices, nuts, herbs, seeds, groceries and imported goods were traded through the port. 
Panagiotis Vantanas was looking for the ideal ingredients that, after many distillation experiments, would help him master his own recipes to perfection.
Using unique raw materials, in the right proportions, he managed to create an Ouzo with the taste of his dreams: a taste of lingering tradition; the taste of a drink that makes you feel the heartbeat of Greece, anywhere in the world. 
He therefore created the 100% distilled ouzo and the Aenaon Ouzo.

ENJOYING VANTANA OUZO

The first tip for enjoying ouzo to the fullest is to add water first, followed by ice.
In this order, Ouzo is enjoyed at its best, as the temperature is gradually reduced, properly releasing all its aromas.
In this way, the texture of the drink is intensified, the flavour palette is enhanced, and the senses rejoice.
Ouzo loves the sun, the sea, and good meze dishes, and is best enjoyed with good friends and a fun attitude. Small sips, sharp, appetising flavours.
The high alcohol content of ouzo and its particularly aggressive flavour seek and require opposite flavours for counterbalance. The taste balance between ouzo and the various meze dishes is achieved at an extreme point of intensity, where salt and pepper, lemon or vinegar, play the main role.
The variety of seafood, salads, pulses, cheese, meat, products of the Greek land and sea, highlights a huge wealth of flavours and unlimited choices to enjoy the tasting of Vantana ouzo.