An Australian take on Greece’s favourite tipple, ouzo, has secured five industry awards in the past year for Romsey’s Macedon Distillery.
Family tradition, recipes passed down for decades and years of perfecting flavours have played a huge part in the distillery’s success for founders Jim Koutsougeras and Eleni Lambropoulos.
The launch of their two varieties: an original and a triple-distilled limited edition, has seen the distillery honoured with several awards over the past year including gold in both the 2023 Royal Australian Distilled Spirits Awards and 2023 Tasting Australia Spirit Awards – Alternative Spirits.
It was also named Best in Class at the 2023 Tasting Australia Spirit Awards – Alternative Spirits in October and claimed a medallion for Best Other Spirit at the 2023 Royal Australian Distilled Spirits Awards.
The distillery was awarded silver at the 2023 Melbourne Royal Australian Distilled Spirits Awards – Ouzo (Alternative Spirit).
“We couldn’t be more delighted with the recognition we have received from these industry awards. It’s yet another stride in the right direction. We’re ecstatic to add to our growing collection of awards!” Jim said.
“It’s great to know that all our hard work has paid off. We’re proud of the spirits we produce at Macedon Distillery, and it’s exciting to be recognised by a group of leading industry experts.”
Their relentless focus on flavour is inspired by the joy that Jim and Eleni have experienced learning at the feet of their Greek fathers who constantly worked to create the best home brews.
Over the past three years, Jim has worked tirelessly to create his own version of this Greek iconic spirit, based on those family recipes that have been passed through generations.
His relentless focus on flavour became an obsession during covid lockdowns, as his tinkering took on a new direction.
Early 2022 saw the sad loss of Jim’s father and Jim decided to put all this effort into the business, quitting his day job in the corporate world.
The origins of home-made ouzo trace back to 14th century Greece, where first batch is said to have been made by monks on Mount Athos.
Largely grape-based, it is derived from what is left of the grapes, when all the juice has been squeezed out of them. The juice is then distilled with anise seed and individually crafted with exquisite individual flavours like botanicals, cloves, fennel and cardamon.
