Since 1875 in Constantinople’ Balata, Anestis Babatzimopoulos of Stavros distilled his Ouzo using rare aromatic plants from the surrounding mountains of his village.

We the second and third generations have kept the taste unchanged, as our parents have created, with the same old secret recipe and our promise not to forget but to pass it from generation to generation

We stood in front of history with respect, we touched it, we learned it, we kept it.

Nowadays in Chrysoupoli, Kavala, we continue with great effort to produce the exceptional Constantinopolitan made in cauldron Ouzo that is Great in tradition, Great in quality, Great to taste and with many great international awards.