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WE’VE GOT

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A LOT TO TALK ABOUT

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About the taste left behind by the time we share.
About our music.Our nights.
About our land and our journey.
Welcome.
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WE’VE GOT A LOT TO TALK

ABOUT

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THE ANISE

FOR OUR ANISE THAT SCENTS THE GLASS AND THE LAND. THAT GROWS WHERE THE NORTHERN WIND BLOWS AND RIPENS UNDER THE AEGEAN SUN. THAT MAKES OUR OUZO TASTE LIKE SUMMER, EVEN WHEN IT'S WINTER OUTSIDE.
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WE’VE GOT A LOT TO TALK

ABOUT THE HONEY

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WE CHOOSE HONEY FROM LESVOS FOR ITS PURITY, BUT MAINLY BECAUSE IT REMINDS US OF OUR SUMMERS IN THE COUNTRYSIDE.
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WE’VE GOT A LOT TO TALK

ABOUT

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OUR HERBS

AND SPICES

Over 10 herbs and spices go into our recipe and we won’t spill it even under torture.
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WE’VE GOT A LOT TO TALK
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ABOUT DISTILLATION

OUR STILLS MAY BE TRADITIONAL AND COPPER, BUT WHEN IT COMES TO DISTILLING, THEY GO FOR THE GOLD MEDAL.

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WE’VE GOT A LOT TO TALK

ABOUT US

OUZO MATARELLI BEGAN WITH THE MERAKI OF A LOCAL ANISE FARMER NAMED CHARALAMPOS MATARELLIS.
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