Plomari is not accidentally considered the homeland of Ouzo. The geographical location of the island, the sea and the fertile soil allowed the local producers to make Ouzo of excellent quality. The aniseed coming from neighbouring Lisvori is considered the best in the world, while the river Sedountas provides Ouzo with its crystal waters. These materials, together with scents that were retreived from the edge of earth and mixed by Isidoros in a copper boiler (amvyx) in 1894, created the unique recipe of Ouzo of Plomari Isidoros Arvanitis.
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