Ouzo Babatzim •Founded in 1875 in Constantinople (now Istanbul) with the main activity of wine and grape distillate production •From 1932 the company moved to Greece with a focus on the production and sale of ouzo, brandy and liqueurs •In 1980 it was built winery and bottling factory in Anchialos near Thessaloniki, and in 1987 a distillery for ouzo and tsipouro was built. Anestis Babadzimopoulos (grandson of the founder of the company), owner and manager of the company created his own vineyards and started production of organic wines Facts: •140 years old experience in distillation and production of ouzo •One of the oldest producers of ouzo in Greece •Own anise plantations in different parts of northern Greece – one of the secrets to the superior taste and aroma of Babadzim ouzo •To this day, distillation is carried out in traditional small copper cauldrons, with anise participating in the distillation process • Ouzo Babadzim uses twice as much distillate as standard, which makes ouzo cleaner, more aromatic and of superior quality. • The name "Babadzim" has the meaning of a godfather, mentor Ouzo with a mild taste, distilled in traditional copper cauldrons according to a method used in the 19th century by Greek distillers in Istanbul. High quality raw materials give superb, delicate aromas and a long and unforgettable aftertaste. High-quality alcohol, anise and fennel from northern Greece are used in the distillation process.High-quality alcohol resulting from double distillation • Consume neat or with ice in combination with traditional Greek appetizers.