Ouzo vs. Tsipouro — What's the Difference?
Edited by Tayyaba Rehman — By Fiza Rafique — Updated on May 2, 2024
Ouzo is a sweet, anise-flavored Greek liqueur, enjoyed widely as a digestif, whereas Tsipouro, lacking in sweetness, is a potent, unflavored brandy, celebrated for its strong taste.
Difference Between Ouzo and Tsipouro
Table of Contents
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Key Differences
Ouzo is distinguished by its sweet, licorice-like flavor derived from anise, which dominates its sensory profile. In contrast, Tsipouro is typically unflavored, offering a purer expression of the distilled grape must or pomace from which it is made.
While Ouzo undergoes a precise distillation process that infuses anise and other aromatics like coriander, Tsipouro may also include anise in certain regional variants, but is primarily appreciated for its straightforward, robust alcoholic base.
Ouzo is typically served with water, turning milky white due to the anise oils emulsifying, providing a unique visual and tasting experience. Tsipouro, on the other hand, is usually consumed neat or with a slight chill, maintaining its clear appearance.
The alcohol content in Ouzo ranges around 40% ABV, making it a strong but palatable spirit. Tsipouro is often stronger, with alcohol levels potentially reaching up to 45% ABV, reflecting its more intense distillation process.
Ouzo is central to Greek leisure and is often consumed as part of a meze platter in social gatherings. Tsipouro has a more rustic, traditional image, frequently enjoyed in informal settings and typically associated with the rural life of Greece.
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Comparison Chart
Main Flavor
Sweet with a strong anise flavor
Neutral or slightly flavored depending on the region
Serving Style
Served with water, turns milky white
Served neat or slightly chilled, remains clear
Alcohol Content
Typically around 40% ABV
Usually 40-45% ABV, sometimes higher
Cultural Association
Associated with Greek leisure and social gatherings
Considered more traditional and rural
Distillation
Flavored during distillation with anise and other aromatics
Primarily distilled from grape pomace, may include anise or none
Compare with Definitions
Ouzo
A Greek liqueur flavored predominantly with anise.
Ouzo is often enjoyed as an aperitif or after a meal.
Tsipouro
Often homemade in various regions of Greece.
Many families in rural Greece have their own recipe for Tsipouro.
Ouzo
Served diluted with water and ice.
When water is added to Ouzo, it turns milky white due to the oils from anise.
Tsipouro
A strong Greek brandy made from grape pomace.
Tsipouro is traditionally distilled in monasteries.
Ouzo
Commonly consumed alongside small dishes.
Ouzo is typically paired with octopus or small fish.
Tsipouro
Has a robust flavor and high alcohol content.
Tsipouro's strength makes it a favorite during colder months.
Ouzo
It has a protected designation of origin in Greece.
Ouzo can only be labeled as such if made in Greece.
Tsipouro
Can be flavored with anise or enjoyed plain.
In Thessaly, Tsipouro is usually unflavored.
Ouzo
Its production involves copper pot distilling.
The distillation process of Ouzo ensures its unique flavor profile.
Tsipouro
Served chilled without any additives.
Tsipouro is typically enjoyed straight from the freezer.
Ouzo
Ouzo (Greek: ούζο, IPA: [ˈuzo]) is a dry anise-flavoured aperitif that is widely consumed in Greece and Cyprus. It is made from rectified spirits that have undergone a process of distillation and flavoring.
Tsipouro
Tsipouro (Greek: τσίπουρο, romanized: tsípouro) is a Geographical Indication for pomace raki (pomace distillate) in Mainland Greece and in particular Thessaly, Epirus, Macedonia (In Crete and greek islands call it tsikoudia). Tsipouro is a strong distilled spirit containing 40–45% alcohol by volume and is produced from either the pomace (the residue of the wine press) or from the wine after the grapes and juice have been separated.
Ouzo
A Greek aniseed-flavoured spirit.
Tsipouro
A Greek alcoholic spirit distilled from marc or pomace, similar to grappa
Ouzo
A colorless, unsweetened Greek liqueur flavored with anise.
Ouzo
(uncountable) An anise-flavoured aperitif, originating in Greece.
Ouzo
(countable) A serving of this drink.
Ouzo
Anise-flavored Greek liquor
Common Curiosities
What is Ouzo made from?
Ouzo is made from a base of rectified spirits that are flavored with anise and sometimes other aromatics like coriander and fennel.
Can Tsipouro be flavored?
Yes, some regional variants of Tsipouro are flavored with anise or other herbs, though it is commonly unflavored.
What is the traditional way to drink Ouzo?
The traditional way to drink Ouzo is diluted with water and served over ice, often accompanied by small plates of food.
Is Tsipouro stronger than Ouzo?
Tsipouro is generally stronger than Ouzo, with some variants having higher alcohol content.
Is Tsipouro available outside of Greece?
Tsipouro is available internationally but is less commonly found than Ouzo.
How is Ouzo different from other anise-flavored spirits?
Ouzo is unique primarily due to its Greek origin and specific method of distillation that emphasizes the flavor of anise.
How should Tsipouro be served for optimal flavor?
Tsipouro is best served chilled and neat, allowing its robust flavors to be fully appreciated.
What are typical occasions for drinking Tsipouro?
Tsipouro is typically enjoyed during informal gatherings, often as a digestif or during the cold season.
Why does Ouzo turn milky when water is added?
Ouzo turns milky when water is added due to the precipitation of anise oils, which are soluble in alcohol but not in water.
What foods pair well with Ouzo?
Ouzo pairs well with seafood, especially octopus, squid, and small fish, as well as with various Greek appetizers.
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Written by
Fiza RafiqueFiza Rafique is a skilled content writer at AskDifference.com, where she meticulously refines and enhances written pieces. Drawing from her vast editorial expertise, Fiza ensures clarity, accuracy, and precision in every article. Passionate about language, she continually seeks to elevate the quality of content for readers worldwide.
Edited by
Tayyaba RehmanTayyaba Rehman is a distinguished writer, currently serving as a primary contributor to askdifference.com. As a researcher in semantics and etymology, Tayyaba's passion for the complexity of languages and their distinctions has found a perfect home on the platform. Tayyaba delves into the intricacies of language, distinguishing between commonly confused words and phrases, thereby providing clarity for readers worldwide.
