Ouzo tasting in the oldest Athens cellar. In the basement at Brettos Plaka, you sample five labels of Brettos ouzo from an oldest distillery in Greece dating to 1909, with English explanations led by certified sommeliers. I like the clean focus of the tasting—short, structured, and easy to fit into a day in Plaka—and I like how the lineup shows a clear progression from 40% up to 50% alcohol.

One possible drawback: it’s only 30 minutes, so if you want lots of back-and-forth, keep questions short and speak up early. Also, it’s a tasting only, not a food experience, so plan to eat before (or after) so the high-proof anise spirit doesn’t crowd your day.

Key things I’d circle before you go

• Oldest distillery angle: Brettos has been producing ouzo since 1909, which adds meaning to every pour.
• Five distinct labels in one session: Blue through Black lets you compare strengths in a controlled way.
• Alcohol climbs fast (40% to 50%): You’ll feel the difference, but they’re described as getting stronger while staying smooth.
• Anise flavor tied to anethole: The taste isn’t just vibes; you’ll learn what drives the signature profile.
• Single to 5-times distilled: The tasting format highlights how distillation style can change the drink’s feel.
• Small group limit (up to 10): You get enough attention for a real tasting flow, not a lecture from across the room.

Entering The Brettos Plaka Ouzo Cellar Under the Bar

This tasting starts in a very specific spot: the basement of Brettos Bar, in Plaka. If you’re walking around Athens looking for something to do between meals, this is a nice fit because it’s not long, and it’s not vague.

Once you’re inside, the whole point becomes clear fast: this is about ouzo, not a general tour of Athens. The setting supports that. You’re in a distillery-style tasting environment where the product comes first, and you’re not expected to “wander and sample randomly.”

The group size matters here. With a limit of up to 10 participants, you’re more likely to actually hear the explanation in English and notice the differences between labels, rather than rushing through five cups while everyone else talks over you.

What You’re Actually Tasting: Ouzo’s Anise Core

Ouzo is Greece’s best-known traditional distilled spirit, and the key flavor story is anise. It’s made mainly from aniseed plants, fennel, and star anise, and the distinct character you taste is linked to anethole, the compound pulled from the aniseed source.

If you’ve had ouzo before and it tasted like licorice or “black candy” to you, you already get the basic idea. The tasting you’re doing here is useful because it ties that flavor to the ingredients and what’s happening behind the scenes.

It also helps to know one important rule-of-the-road fact: ouzo can only be made in Greece, and it typically has high alcohol volume. That means the tasting isn’t meant to be gentle. It’s meant to show you how a strong spirit can still feel smooth and balanced.

The Five Brettos Labels: A Guided Comparison (40% to 50%)

This is the heart of the experience: you’ll taste five different Brettos ouzo labels in one session. Think of it like a strength ladder where the goal is comparison, not just getting a buzz.

Here’s the progression you’ll encounter:

• Blue: 40% alcohol
• Gold: 42% alcohol
• Green: 46% alcohol
• Red: 48% alcohol
• Black: 50% alcohol

I like this setup because you can stop guessing. Instead of tasting “mystery ouzo,” you’re tasting named labels with known strengths. That turns the experience into something you can remember and recreate later, even if you can’t recall every technical detail.

A practical tip: take one sip, then wait a few seconds. With anise spirits, the aroma can change as the alcohol warms in your mouth. If you rush through all five labels back-to-back, you lose part of the story.

How Distillation Changes the Spirit: Single to 5 Times

The tasting isn’t only about percent alcohol. Each label is also tied to the number of distillations: single, double, triple, quadruple, and 5-times distilled.

The producer’s message is simple: as the distillation count increases, the ouzo becomes stronger but smoother. You’re not just drinking; you’re checking whether that claim matches what your own senses pick up.

In plain terms, higher distillation often means the spirit can feel cleaner and more refined, even if it’s higher proof. With ouzo, that matters because the anise flavor is strong. If the distillation brings out smoothness, you’re more likely to notice aroma and texture instead of feeling just heat.

If you’re new to ouzo, don’t worry about sounding technical. Your job is to notice how the character changes from label to label: how the nose smells, how the sip hits, and whether the finish feels sharper or more rounded.

A 30-Minute Tasting That Actually Tries to Explain

The time window is tight: 30 minutes. That can be a good thing. It forces a focused format, and it keeps you from getting stuck in a long program during a busy day of sightseeing.

The experience is guided in English by certified sommeliers. That matters because ouzo tasting can turn into a blur of shots if nobody gives you a framework. Here, you’re meant to learn what you’re tasting and why it tastes the way it does.

Now, here’s the balanced reality: with such a short session, the explanation has to be efficient. If the group is chatty, or if you arrive late, there’s less room for extra questions. My advice is to arrive with at least one curiosity ready—something like asking how each label differs in taste, or what they mean by smoother.

Also, don’t expect this to replace a meal. It’s a spirit tasting, and the alcohol level rises. If you’re planning other stops right after, pace yourself and consider ordering water nearby once the tasting ends.

Pricing and Value: Is $25 Worth It?

At $25 per person for about five premium distilled ouzos, the value comes from two things: the number of samples and the fact they’re labeled clearly from 40% to 50%.

If you’ve ever paid for alcohol that’s more like a warm-up than a real tasting, this format feels more intentional. You’re not just given a single pour and sent on your way. You get a structured comparison that teaches you what to look for.

Could it be overpriced for you? If you hate strong anise flavors or you’re only looking for a quick social drink, then no amount of distillation talk will fix that. But if you enjoy the idea of comparing strengths in a short, guided setting, the price-to-samples ratio is pretty fair.

And because it’s a small group, you’re less likely to feel like you’re paying for noise and passing cups.

Who This Ouzo Tasting Suits Best (and Who Might Not)

This is best for people who want a focused Athens food-and-drink stop that still feels authentic. If you’re the type who likes learning what goes into what you’re sipping—ingredients, distillation, and how strength changes the experience—this fits well.

It also works nicely if you’re doing Plaka sightseeing and want something compact that doesn’t derail your schedule. Thirty minutes is short enough that you can still enjoy the rest of the neighborhood afterward.

It may not be the best pick if:

• You’re sensitive to high-proof alcohol or strong anise flavors.
• You’re expecting food pairing or a full meal (it’s not included).
• You want a long, slow educational program with lots of time to linger.

The Most Practical Way to Enjoy It

Here’s how to get the most out of the tasting without making it a slog.

First, go into it with an open mind about flavor strength. The progression from Blue (40%) to Black (50%) isn’t subtle, and it’s meant to be noticeable.

Second, pace your sip. Take small tastes, breathe in the aroma, and let each label finish before you move on. That’s when you’ll start to catch the smooth-vs-strong difference they’re pointing at.

Third, eat beforehand. Because food and other drinks aren’t included, you’ll enjoy the experience more if your body isn’t running on empty.

Finally, if you’re curious, ask early. In a tight 30 minutes, attention and timing matter more than you’d think.

Should You Book the Brettos Plaka Ouzo Tasting?

I’d book it if you want a compact, guided Athens tasting with a clear lineup: five named ouzos with known alcohol levels and a distillation story behind them. The small group size and certified English guidance make it more than just five pours.

Skip it if you want food included, you dislike high-proof anise spirits, or you need a leisurely experience where you can take your time with details for an hour-plus. This one is short and focused—like a good espresso shot, not a full brunch.

If you’re on the fence, use this rule: if you’re curious about how strong ouzo can still feel smooth, this tasting gives you the ingredients of an answer—fast.

FAQ

How long is the Athens ouzo tasting at Brettos Plaka?

It lasts 30 minutes.

Where is the meeting point?

Meet at the basement of the famous Brettos Bar.

What does the price include?

The cost includes an ouzo tasting of the 5 premium distilled ouzos by Brettos Plaka.

Is food included?

No. Food and other drinks are not included.

What ouzo labels and alcohol strengths are tasted?

You’ll taste five labels: Blue (40%), Gold (42%), Green (46%), Red (48%), and Black (50%).

Is the tour guided in English?

Yes. The instructor provides the experience in English.

How large is the group?

It’s a small group limited to 10 participants.

Can I cancel or pay later?

Yes. You can reserve now & pay later, and you can cancel up to 24 hours in advance for a full refund.