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The ouzo effect during the preparation of absinthe. The ouzo effect (/ ˈ uː z oʊ / OO-zoh), also known as the louche effect (/ l uː ʃ / LOOSH) and spontaneous emulsification, is the phenomenon of formation of a milky oil-in-water emulsion when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, rakı, arak, sambuca and absinthe.
[1] [2] It is popular in Turkic countries and Caucasian countries as an apéritif. It is often served with seafood or meze. It is comparable to Balkan Rakia and several other anise-flavored liqueurs such as pastis, ouzo, sambuca, arak and aguardiente. The alcoholic content of raki must be at least 40% according to Turkish standard. [3]
The first ouzo distillery was founded in Tyrnavos in 1856 by Nikolaos Katsaros, giving birth to the famous ouzo Tyrnavou. When absinthe fell into disfavor in the early 20th century, ouzo was one of the products whose popularity rose to fill the gap; it was once called "a substitute for absinthe without the wormwood ". [ 3 ]
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Arak is very similar to other anise-based spirits, including the Turkish rakı and the Greek ouzo, [2] [6] the Greek tsikoudia, [3] the Italian sambuca and anisette, the Bulgarian and Macedonian mastika, and the Spanish anis. [6] However, it is unrelated to the similarly named arrack, a sugarcane-based Indonesia liquor. [2]
Cognac Skënderbeu is an Albanian cognac produced and degusted for the first time on September 1, 1967, by then government-owned Kantina Skënderbeu. [ 1 ] The alcohol is prepared and aged only in vats, tuns and barrels made by oak wood, which gives it its unique aroma, bouquet and special colour.
Time II is the fourth studio album by Finnish heavy metal band Wintersun. After numerous delays and being in development hell for 18 years, it was released on 30 August 2024 via Nuclear Blast and marked their first studio release in seven years, following The Forest Seasons in 2017.
It is unknown when zivania was first produced in Cyprus. Some believe that the method of producing zivania, which resembles that of producing tsipouro, was brought to Cyprus by monks of Mount Athos in the 15th century [3] while others believe that zivania has been produced in Cyprus since the time the Republic of Venice ruled the island, around the end of the 15th century.