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The year was 1860, when Efstathios J. Barbayannis arrived at the picturesque port of Plomari, on the rich, fertile and sunny island of Lesvos, Greece. The island's running waters gave life to an excellent variety of aniseed and to hundreds of rare, sweet-smelling herbs.
Efstathios Barbayannis brought his experience and knowledge of the distillation process with him from the Russian city of Odessa and started his own distillery which produced first-rate quality greek ouzo.
Today, in the settlement of Plomari, Lesvos, in the ultra-modern, privately-owned Barbayannis ouzo production facilities, technology is combined with history and tradition.
The Barbayannis family has faithfully preserved the 150-year-old ouzo tradition, following in the footsteps of Efstathios Barbayannis. The family carefully selects high quality, natural ingredients for its ouzo and pays special attention to the ouzo distillation procedure, which is still carried out in the old, traditional way.
For the past five generations, the members of the famous ouzo producing Barbayannis family have passionately pursued perfection in the taste of ouzo aperitif and have maintained traditional ouzo distillation techniques.
Throughout the world, the Barbayannis name is strongly connected with ouzo aperitif, the finest Greek ouzo liquor beverage. This success is due to the secret family recipe, which has been the basis of the quality and taste of Ouzo Barbayannis for five generations.