Ouzo "This is "uso Massalia", my friends"—referring to its high quality. The term subsequently spread by word of mouth, until "tsipouro" gradually became known as ouzo. However, the major Greek dictionaries derive it from the Turkish word "üzüm" 'grape'. Ouzo production begins with distillation in copper stills of 96% alcohol by volume (ABV) rectified spirit. Anise is added, sometimes with other flavorings such as star anise, fennel, mastic, cardamom, coriander, cloves, and cinnamon. The flavoring ingredients are often closely guarded company "recipes", and distinguish one ouzo from another. The result is a flavored alcoholic solution known as "flavored ethyl alcohol", or
Ouzo delivered to us valuable information on the origins of the word "ouzo", which has come to replace the word "tsipouro". According to the professor, tsipouro gradually became ouzo after the following event: Thessaly exported fine cocoons to Marseilles during the 19th century, and in order to distinguish the product, outgoing crates would be stamped with the words "uso Massalia"—Italian for "to be used in Marseille". One day, the Ottoman Greek consulate physician, named Anastas (Anastasios) Bey, happened to be visiting the town of Tyrnavos and was asked to sample the local "tsipouro". Upon tasting the drink, the physician immediately exclaimed: