Hello, thought I’d check in before the crazy starts and say a big thank you for being part of our Koumozo journey this past year. Thanks to you, we’ve had a great year getting the first Tasmanian made ‘Ouzo – Aniseed Aperitif’ out there and spreading the good word. We were also invited to be part of the exhibition at the first ever Tasmanian Fashion Festival in Hobart recently. Koumozo tastings were very well received, but we have a lot of work ahead of us as we try and re-educate those of who have had traumatic past ouzo experiences. That will teach them to do ouzo shots.
FAQ: How to drink Koumozo?
Well, a good way of avoiding those tragic hangovers, is to add a good splash of water or ice. This will release the oils and enhance the flavours. Sip it slowly and wait for the magic to unfold. Our Koumozo is an elegant, bespoke product that is deserving of good glassware and good food. Savour every mouthful and enjoy your Koumozo experience with friends. And of course, there are the Koumozo Cocktails.
Our team at Elaia Cafe & Restaurant have been experimenting with cocktails which has been met with a lot of enthusiasm as we get to educate the next generation of Koumozo drinkers. We have come up with a Christmas Cocktail which is quick and easy to make at home during the festive season.
Sugar rim cocktail glass
Mix equal parts Koumozo and Chambord
Add sugar syrup
Add ice
Stir
Garnish with a toothpick with glacé cherries and dried orange
We’re now up to Batch #6 and we think it’s an absolute cracker. Stunning presence of aniseed and cloves in the mouth with just enough burn, followed by the delightful layers of cinnamon, fennel with a subtle hint of botanicals. Then wait for the liquorice rush. Nice. Very very nice. Our distillers produce only small batches, so if you would like to add to your Koumozo collection, now is the time to order from one of our stockists below or order online.
Stockists
Crown Cellars, Launceston
Cool Wine, Hobart
Angels Share, Stanley
Miloway Wines, Earlwood
Ritsa & Perry Nicholas
Koumozo