Ouzo 12 Ouzo

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Ouzo 12 is the world's best-selling ouzo — a double-distilled Greek anise spirit made from grape alcohol and a botanical blend of anise, cardamom, cinnamon, coriander, and nutmeg, named for the legendary Barrel No. 12 at the Kaloyannis distillery in 1880. The Kaloyannis family began distilling in 1880, and customers who appreciated a fine ouzo insisted on being served from “Barrel No. 12” — the cask whose spirit was so smooth and aromatic it became the house recipe and gave the brand its name. More than a century later, Ouzo 12 remains faithful to that original formula and is exported to dozens of countries; it has been part of Gruppo Campari since 1999. Like all classic ouzo, it's clear in the glass and louches into a milky white cloud when water or ice is added — the signature ritual of a Greek aperitif. Smooth and balanced, it's one of the most approachable ouzos for newcomers and a staple of seaside-taverna meze. Tasting Notes Nose: Sweet anise and licorice with citrus zest and subtle spice. Palate: Round and silky — licorice, herbal fennel, and a gentle peppery bite. Finish: Soft and dry with lingering aromatic anise. Specs Distillery: Kaloyannis (est. 1880) Origin: Greece Style: Anise spirit (ouzo), double-distilled Botanicals: Anise, cardamom, cinnamon, coriander, nutmeg ABV: 40% Size: 750ml Browse more liqueurs and aperitifs at Wooden Cork. Frequently Asked Questions How do you drink Ouzo 12? Traditionally served neat or over ice, often with a splash of cold water that turns it cloudy white (the “louche” effect). It's a classic aperitif alongside meze — grilled octopus, calamari, feta, and olives. Mix roughly one part ouzo to two parts cold water, then add ice for the classic presentation. Why does Ouzo 12 turn cloudy? The anise oils are soluble in alcohol but not in water. When you add water or ice, those oils come out of solution and scatter light, turning the clear spirit milky white. It's a hallmark of authentic anise spirits and a sign of the botanical content. What does Ouzo 12 taste like? Primarily sweet anise and licorice, balanced by fennel, citrus, and warm baking spice from the cardamom, cinnamon, coriander, and nutmeg. It's considered one of the smoother, more approachable ouzos, which is why it's a common entry point to the category. {"@context":"https://schema.org","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"How do you drink Ouzo 12?","acceptedAnswer":{"@type":"Answer","text":"Traditionally served neat or over ice, often with a splash of cold water that turns it cloudy white. A classic aperitif with meze — grilled octopus, calamari, feta, and olives. Mix about one part ouzo to two parts cold water, then add ice."}},{"@type":"Question","name":"Why does Ouzo 12 turn cloudy?","acceptedAnswer":{"@type":"Answer","text":"The anise oils dissolve in alcohol but not water. Adding water or ice brings those oils out of solution so they scatter light, turning the clear spirit milky white — the louche effect, a hallmark of authentic anise spirits."}},{"@type":"Question","name":"What does Ouzo 12 taste like?","acceptedAnswer":{"@type":"Answer","text":"Primarily sweet anise and licorice, balanced by fennel, citrus, and warm baking spice from cardamom, cinnamon, coriander, and nutmeg. One of the smoother, more approachable ouzos and a common entry point to the category."}}]} Show more