Wine & Spirits

Tsolias: Ouzo in Winter

My annual Ouzo Review series usually goes on when people typically drink ouzo: during the hot summer months, and preferably at a seaside taverna at a table replete with savory mezedes.

But having spent some time in beach-like conditions this winter, on the Gulf Coast of Florida, it occurred to me that a new ouzo review would not be out of place, particularly as many of our readers live in Florida or other warm climes, like Arizona and California. Besides, some people drink ouzo year-round.

Tsolias ouzo is from Halkidiki, home of the famous ouzo – and wine- maker Tsantali.

Tsolias is of the lighter variety, at 75 proof, slightly less potent than the standard 80 proof. Is is sweet, though not overly so, and quite smooth. And for a lighter ouzo, its flavor, while not particularly complex, is not one-dimensional, either.

It is a versatile ouzo that due to its light nature, can be enjoyed not only on the rocks, but sipped neat – which might be a more appropriate way to consume it this time of year.



As a sommelier, Evan Turner knows Greek wine and he wants everyone else to know about it too, and he's using his key position at Krasi (Greek word for wine) Meze and Wine in Boston to make sure.

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