Championing a national drink generally amounts to the exclusion of other equally distinct and fine products, like wines and other spirits, however, there are usually interesting connections and a story behind how one liquor, rather than another, came to be identified with one country and region. Greek ouzo and Italian grappa and sambuca are different branches, essentially, of the distillation experiments undertaken by monks on Mount Athos in the 1300s, although the idea of fermenting an elixir, brandy out of the leftovers of wine-making has far more ancient roots and traditions.
The anise-flavoured spirits themselves gained broader popularity and became firmly established in the early 1900s, after the ban on Swiss Absinthe, whose bad reputation was mostly undeserved but left a gaping opportunity for other competitors.
The anise-flavoured spirits themselves gained broader popularity and became firmly established in the early 1900s, after the ban on Swiss Absinthe, whose bad reputation was mostly undeserved but left a gaping opportunity for other competitors.
