Plomari is not accidentally considered the homeland of Ouzo. At the crossroads of Asia and Europe, with the whispers of Byzantium fading at its shores and the scents of the Orient inebriating its sky, Plomari was initiated, from the old days, into the art of making Ouzo.
Its people, composed of travellers, seamen and traders, were a wealthy class that knew how to enjoy the pleasures of life.Their islander character was knotted with the strong scented drink that took them far away whenever their ships were anchored.
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.