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We had a lovely trip to the ouzo museum today. The lady on the main desk showed us around the old equipment and explained how ouzo was produced in the olden days. We were then taken downstairs where we viewed the modern day production line....More
You basically show yourself around. It’s a 10 min in and out thing. The manager who was suppose to give the tour spoke very fast and very broken English, and didn’t take any questions. But the Ouzo tastes nice.
Written as Barbayanni, spelt as Varvayanni
From 6 generations, since 1860’s located in Plomari, it is told the best ouzo in the world, yes it is... The taste comes from the special water of Plomari, herbs, and harvested anseeds in July.
5 diffent tastes are...More
This museum is the 150 years of making ouzo by the Barbayannis family. The production facility is downstairs and we had a great tour given by Yannis. He spoke in depth of the process of making ouzo and we ended up buying a few bottles!
Going to Mytilene, you have to learn more about Ouzo! A nice stop going to Plomari and a chance to meet with the 6th generation of the founder of the ouzo Barbayannis. You can discover the small but nonetheless very interesting museum guided by a...More
The hotel that we stayed suggested to visit the place and learn more about the ouzo history and it was amazing that Plomari is the top place in Greece about ouzo . Ouzo and seafood, the best combination
The museum is above the factory of 157 year old Barbayanni Ouzos. You can learn the history of the spirit, see the old equipment, glasses and labels. At downstairs 6'th generation Barbagianni, Giannis will tell you the secrets of the quality of the superbrand of...More