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The Fée Verte Absinthe Forum - The Oldest, Largest, Most Authoritative Absinthe Forum. > Absinthe & Absinthiana > Absinthe in the News & in the Media
Ouzo enters absinthe competition. Ouzo is considered slightly worse than La Valote Fornoni and much better than Guy, just look at the names and the results:

Who did this tasting?
Donnie Darko
2 homeless people, one Mormon and a truck driver who had to remove his chaw before imbibing, apparently.
Just out of curiousity, is there any legal definition out there, for the EU or America primarily, that would exclude the addition of wormwood in Ouzo?
Probably not, but it would be a real insult to the wormwood.
According to the TTB(chapter 4), Ouzo is classified under the Liqueur and Cordial section. The class definition is:

Flavored spirits product containing not less than 2½% by weight sugar, dextrose, levulose or a combination thereof made by mixing or redistilling any class or type of spirits with or over fruits, flowers, plants or pure juices therefrom or other natural flavoring materials or with extracts derived from infusions, percolation or maceration of such materials

The general product definition of Ouzo is:
Anise flavored liqueur/cordial

So, the short answer seems to be no, as long as the predominant flavor is anise.
EU says:

3) For an aniseed-flavoured spiritdrink to be called ‘ouzo’ it
— have been produced either exclusively in Greece or exclusively
in Cyprus,
— have been produced by blending alcohols flavoured by
means of distillation or maceration using aniseed and
possibily fennel seed, mastic from a lentiscus indigenous
to the island of Chios (Pistacia lentiscus Chia or latifolia)
and other aromatic seeds, plants and fruits; the alcohol
flavoured by distillation must represent at least 20 % of
the alcoholic strength of the ouzo.
That distillate must:
— have been produced by distillation in traditional discontinuous
copper stills with a capacity of 1 000 litres or less,
— have an alcoholic strength of not less than ►C1 55 % vol
and notmore than 80 % vol. ◄
Ouzo must be colourless and have a sugar content of 50 grams
or less per litre.

No idea who did the tasting, but the results speak for against themselves. The blanche range seems to be the most controversial looking at the places.

classic ouzo was first produced in 1860 and consists of a 100% pure aniseed extract and sweet-smelling herbs
says one of the ouzo makers on their site, btw.

Theoretically, ouzo made with wormwood in Greece would be still an ouzo, nevertheless, when absinthe disappeared, ouzo has been credited as one of its subsitutes, so WITHOUT wormwood. One can speculate.
QUOTE(absinthist @ Feb 3 2010, 02:26 PM) *

No idea who did the tasting, but the results speak for against themselves.

So, where did you get the results from then?
From DuVallon' site:

Not much said about the participants, some products (notably Guy and Emile) have got very harsh comments.

The ouzo in question I might get tomorrow, the price is ridiculously low, 6 Eur per 70cl at 40%.
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