Since 1875 in Constantinople’ Balata, Anestis Babatzimopoulos of Stavros distilled his Ouzo using rare aromatic plants from the surrounding mountains of his village.
To this day the second and third generations have kept the taste unchanged, as their parents created, with the same old secret recipe and the promise not to forget but to pass it from generation to generation.
Nowadays in Chrysoupoli, Kavala, they 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.
In traditional handmade cauldrons, ouzo BABATZIM is distilled in the same way and the same recipe of Anestis Babatzimopoulos from Constantinople. BABATZIM Ouzo is characterized by its high quality and its highly aromatic characteristics.