Babatzim Ouzo
Greek Ouzo Babatzim
Ouzo Babatzim was first produced in Constantinople in 1875. The traditional original recipe of the founder Anestis Babatzimopoulos, which consists of herbs, aniseed and Greek alcohol, is still being used in its fourth generation today. The result is still an aromatic ouzo, which is characterized by a balanced blend of spices and herbs, but is also mildly and uniquely influenced by aniseed and fennel seeds.
The Ouzo Babatzim is a premium product, which is distilled twice in hand-forged stills and has already received several awards. Today the company's headquarters are in Chrysoupoli near Kavala/ Greece.
Ouzo Babatzim was first produced in Constantinople in 1875. The traditional original recipe of the founder Anestis Babatzimopoulos, which consists of herbs, aniseed and Greek alcohol, is still being used in its fourth generation today. The result is still an aromatic ouzo, which is characterized by a balanced blend of spices and herbs, but is also mildly and uniquely influenced by aniseed and fennel seeds.
The Ouzo Babatzim is a premium product, which is distilled twice in hand-forged stills and has already received several awards. Today the company's headquarters are in Chrysoupoli near Kavala/ Greece.
Show 1 to 1 (from a total of 1 new products)