Ouzo Matarelli has a history that begins in the picturesque Lisvori of Lesbos. Charalampos Matarellis developed the art of ouzo production with a love for the land and anise. Anise is cultivated in the coastal areas of Lisvori, known for the best anise worldwide.

The preparation of anise involves a special process, where the sacks are submerged in the sea, absorbing its saltiness. This is followed by double distillation, each lasting nine hours, in traditional copper stills over a natural fire of olive wood, which offers a slow and gentle distillation.

With craftsmanship and patience, an ouzo with a unique aroma and exceptional taste is created, reflecting the tradition and quality of Lesbos.