Soft and smooth, from Lesvos island, famous for its Ouzo production. The secret recipe with aniseed from Lisvori on Lesvos and other aromatic seeds from the Aeolian land offers a renaissance of the senses.
|Ouzo loves the sun, tasteful “meze” andgood company. Small bites, sharp (spicy) and appetizer flavors. “Meze” is a selection of small dishes served to accompany alcoholic drinks like ouzo as a course or as appetizers. The key element of Ouzo-meze is variety. The contrast and the richness of flavors are necessary to have the best ouzo- experience. An “Ouzo-meze” may consist of seafood dishes such as grilled octopus, satled fishes such as sardines, lakerda or kolios. All may be included, along with fresh salads, fava beans, grilled cheeses, called saganaki and olives. Do not forget to try steamed shellfish and sea urchin. How to serve your Ouzo MITILiNI Serve Ouzo MITILiNI with cold water (50-50) in a small glass and add ice cubes! Enjoy!|
|The GREEK DISTILLATION COMPANY SA or “EVA” is the operative basis of all products mentioned above, identical with the very culture of the island. “EVA” is the abbreviation of the word eviva, the known “cheers”, which indicates the warm movement and the clinking sound of the glasses through which the horizons of human relationships open, the uniqueness of the moment, life itself. The company which is considered by the locals as one big family and was founded in 1995 making it one more successful attempt to the already established and diverse business achievements by the Patrikopoulos Brothers. The grandfather of the founders originated from Pergamon in Asia Minor, leaving to the next generations a great heritage, distillation secrets, passion and traditional ouzo recipes. The establishment of “EVA” followed the hitherto 26 year entrepreneurial activity in the food and drinks sector.|