Adolo. Distilling Purity
Isidoros Arvanitis has been continuously searching for the ideal ingredients that helped him create and perfect “Ouzo Plomari Isidoros Arvanitis” of Plomari Lesvos in 1894.
The geographical location of the island of Lesvos, the sea and the fertile soil, provide the ideal quality of herbs and seeds used in his secret recipe. Nevertheless, the main factor giving the unique taste and aroma in Ouzo Plomari Isidoros Arvanitis has been the anise which grows in the Distillery’s biological certified fields in the neighbouring village of Lisvori, which is considered to produce the finest anise in the world. Finally, the traditional method of distillation using handmade copper stills has made Ouzo Plomari Isidoros Arvanitis by far Greece’s favourite ouzo.
Today, Ouzo Plomari Isidoros Arvanitis takes another step forward with the introduction of Ouzo Adolo, the purest part of the distilled spirit. ‘Adolo’ is an expression traditionally used by Greek distillers to describe the “heart of the distillation”. Isidoros Arvanitis used to keep the “heart of the distillation” of his Ouzo exclusively for him and his friends.
Adolo is a product of triple distillation the last of which takes 13 hours in a very small handmade copper still, made in 1911. As a result, the maximum of the essence and the aromas are preserved, assuring the balance of taste on a 100% triple distillate of 42% vol.
Now, the authentic pleasure of Adolo can be experienced not only by Isidoros Arvanitis and his friends but by all discerning Ouzo lovers.
Ouzo Adolo is available in elegant bottles of 200ml (Bottles/Case: 24), 700ml (Bottles/Case: 6) and of 1lt (Bottles/Case: 6).