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The uniqueness of Ouzo Matarelli is highlighted by organic anise, which is its main ingredient, and honey.
Anise, the fruit of an annual plant, has found ideal growing conditions in the volcanic soils of Charalambos Matarellis’ estates, in Lisvori, Lesvos. Organic farming soils, endowed with minerals, that bring to the surface the warm thermal waters that surround the area and give excellent quality anise, rich in aromatic ingredients. It is no coincidence that the best anise in the world flourishes in Lisvori.
Although anise is affected by fluctuations in climatic conditions, the careful cultivation and constant vigilance of Charalambos Matarellis manage to give healthy fruits every year with the characteristic quality of Lisvori anise. The always fresh anise, after harvesting by hand, is put in sacks and immersed in the sea to be salted naturally and to give the special taste and characteristic aroma to the ouzo Matarelli.
Honey is another of the secrets of the taste of Ouzo Matarelli.
Nothing has changed in the handmade production of Ouzo Matarellis. The distillation process is a traditional ritual and is carried out in exactly the same way as the family of Charalambos Matarellis, who knew well the secrets and the art of ouzo making.
The distillation takes place in small handmade copper stills which are built with the traditional, fireproof brick of the place. To achieve excellent quality, Charalambos Matarellis uses the method of 100% double distillation, during which he uses exclusively natural raw materials.
Each of the two distillations lasts nine whole hours, over a mild natural fire made of olive wood, thus ensuring slower distillation and a softer result.