Five ouzos, one stop, zero fuss. This Athens ouzo tasting at Brettos Plaka lets you sample the spirit made since 1909 in an old-school setting. I love the lineup of five labels that step up from 40% to 50% so you can taste strength and texture changes fast. I also like that the session is led by certified sommeliers, so you get actual context for the anise flavor instead of just quick sipping.

The main thing to think about is time. At just 30 minutes, the explanations can feel brisk—great for a fun flight, but not ideal if you’re hoping for a long, deep lecture.

Key things I’d plan around

• Oldest Athens distillery claim: Brettos Plaka positions itself as the oldest distillery in Athens and has been producing ouzo since 1909.
• Five-label tasting in one go: Blue (40%), Gold (42%), Green (46%), Red (48%), Black (50%).
• Anise-forward taste logic: The flavor is tied to anethole pulled from aniseed (with fennel and star anise).
• Strength step-up without a full meal: You’re drinking high-alcohol ouzo, so it’s smart to go with a light stomach and slow down.
• Small group format: Limited to 10 participants, which usually makes it easier to ask questions.

Brettos Plaka’s basement: the quick Athens start you can actually fit

If your Athens plan is already packed, this tasting is one of those rare add-ons that stays small and practical. You meet at the basement of Brettos Bar, and you’ll be in and out in about 30 minutes. That matters because ouzo tastings can turn into wandering-and-waiting events; this one is built to keep you moving.

The setting is part of the appeal. Brettos Plaka is right in the Plaka area, and the basement location gives you that off-the-main-street, behind-the-scenes feel. It’s not a museum visit. It’s a tasting session tied to the product, which is exactly what you want when you’re on a time budget.

Why ouzo tastes the way it does: anise, fennel, star anise, and anethole

Ouzo is Greece’s best-known traditional distilled spirit, and it lives and dies by its anise character. Here’s what you’ll be told (and what you should listen for as you taste):

• Ouzo is an anise-flavored spirit.
• It’s produced mainly from aniseed plants, including fennel and star anise.
• The signature flavor connects to anethole, which comes from extracting it from the aniseed plants.
• Ouzo is made in Greece and is described as always having a high alcohol volume.

This is helpful because it gives you a tasting frame. Instead of thinking, it tastes like licorice, you can start noticing how the anise impression changes as alcohol strength increases. Many people expect the same flavor profile at every pour; what makes this experience fun is that the lineup is staged so you can compare.

And yes, it’s strong. Even if you don’t call it that out loud during the tasting, you’ll feel it. That’s why the “slow is better” rule applies.

The five-label flight: Blue to Black, from 40% to 50%

The core of this experience is the five premium distilled ouzos. You’ll taste them in different labels, with alcohol percentages listed as:

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

They’re described as becoming stronger but smoother. That’s an important nuance. Many high-proof drinks get harsher as you go up. Here, the promise is that the higher alcohol levels don’t just punch harder—they land more smoothly.

How to use this as a traveler: treat each pour like a mini comparison.

1. Start with the Blue and notice how the anise reads when alcohol is lower.
2. Move up to Gold and see what sharpness or sweetness changes.
3. When you hit Green and Red, pay attention to whether the aroma feels bigger or whether it feels more alcohol-forward.
4. By Black, you’re tasting the spirit at its strongest end of the lineup, so slow down and let the flavor settle.

Also, don’t panic if you don’t love every one. Strong ouzo polarizes people. The win here is that you’ll figure out where your taste preference lands, and you’ll know what you like about it.

What the certified sommeliers add (and what you should watch for)

This is not a silent tasting. You’re introduced to the world of ouzo by certified sommeliers, in English. That’s the difference between a party flight and a real product education.

That said, your expectations should match the format. The session is only 30 minutes. In that time, they can explain what you’re tasting and why, but they can’t turn it into a full course on Greek distilling. One common complaint with short tastings is that people want more explanation and less drinking. The upside: when the explanation is clear, you leave knowing what to order next time.

My practical tip: if something doesn’t click, ask one focused question early. For example, ask how the anise note changes across the alcohol levels. With a small group limited to 10 participants, you’re more likely to get a direct response.

Value check: $25 for five pours makes sense for Athens

The price is $25 per person, and the included offering is a tasting of the five premium distilled ouzos. It doesn’t list any food, and it doesn’t include other drinks or hotel transfer, so you’re basically paying for the flight, the guidance, and the product access at Brettos Plaka.

For Athens, this is solid value if you want a concentrated tasting without committing to a longer tour. You get five different strengths, and that’s the real cost driver. If you’ve ever tried to hunt down multiple ouzo brands on your own, you’ll know how quickly small tastings add up, especially in tourist-heavy areas.

If you’re mainly looking for a full sit-down meal with drinks, this isn’t that. But for a quick, product-focused experience, it’s priced like a tasting, not like a dinner show.

Timing and pacing: how to make 30 minutes work for you

Thirty minutes can feel short because it is short. But it’s also the reason this tasting fits into real travel schedules.

Here’s how to pace yourself so the experience stays enjoyable:

• Arrive on time at the basement meeting point so the tasting starts without stress.
• Sip slowly through the flight. Even if the pours are small, the spirit is high-alcohol.
• Don’t feel pressured to force a favorite. Use the flight to compare labels.
• If you’re sensitive to anise or strong alcohol, keep your expectations realistic. Start with Blue and see how you react.

Also, plan your day around it. This isn’t a juice tasting, and you may not want to stack another strong drink afterward.

Where this fits best (and who should skip it)

This tasting is a great match if you:

• Want a quick Athens ouzo tasting that doesn’t steal half a day.
• Like food-and-drink education where you can connect flavor to ingredients like anise and anethole.
• Prefer a small group (it’s limited to 10) and a guided format in English.

You might skip it if you:

• Want a long, slow, classroom-style explanation of distilling history and production methods. This is short by design.
• Don’t like anise flavors at all. If the licorice character turns you off, no amount of explanation will change the core profile.

How to get the most out of Brettos Plaka in Plaka

If you’re trying to see Athens efficiently, use this stop strategically. Meet at the basement of Brettos Bar, do the 30-minute tasting, then keep walking—Plaka is good for wandering between stops.

Practical thoughts before you go:

• Wear something comfortable. You’ll be standing or seated in a tasting setup, and you’ll likely want to focus on smelling and tasting.
• If you’re planning photos, remember it’s a tasting environment. Keep the camera down until you’re sure it’s welcome.
• If English guidance is important to you, this one is explicitly listed as English.

The big win is that you can learn the taste logic in a short time. After this, ordering ouzo elsewhere feels less random.

Should you book Brettos Plaka’s Ouzo Tasting?

I’d book it if you want a focused Athens tasting with real product context. The five-label structure—40% through 50%—is the kind of lineup that actually teaches you something, and the small group format makes it easier to connect flavor to explanation.

I wouldn’t book it if you’re hunting for a long, detailed distillery tour. This is a tasting session, not a full production walk-through, and the short 30-minute window means the teaching has to stay tight.

If you’re on the fence, ask yourself one question: do you enjoy anise-forward Greek spirits like ouzo? If the answer is yes, this is one of the cleanest, most time-efficient ways to sample what makes ouzo uniquely Greek.

FAQ

How long is the ouzo tasting?

The tasting lasts about 30 minutes.

What is the price per person?

It costs $25 per person.

How many ouzo labels will I taste?

You’ll taste five different ouzo labels.

What alcohol percentages are in the five labels?

The listed strengths are Blue 40%, Gold 42%, Green 46%, Red 48%, and Black 50%.

Where do I meet for the tour?

Meet at the basement of the famous Brettos Bar.

Is food included in the experience?

No. Food and other drinks are not included.

Is hotel transfer included?

No. Hotel transfer is not included.

What language is the tasting offered in?

The tasting is offered in English.

Is there a group size limit?

Yes. It’s a small group limited to 10 participants.

Can I cancel and get a refund?

Yes. You can cancel up to 24 hours in advance for a full refund.