O/PURIST WAS BORN IN 2020.
WHEN WERE YOU BORN?

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THE DISTILLATION

O/PURIST is the outcome of a complex, double distillation process. For its production, the artistry of Master Distiller Vivi Vasdavanou is uniquely combined with the know-how of the 10 bartenders, to make a truly innovative spirit.

O/PURIST is a balanced distillate of fine Greek grape varieties.

During the first distillation, the grape marc of each variety is separately distilled in column stills, through a slow pace and low heat for 10 hours. Only the best part, the heart of the distillation is kept. The distillates are then left to mature in special tanks for 3-4 months. After this time, the Master Distiller skillfully combines all 3 distillates to create a special blend.

The blend is placed once again in a pot, together with Greek herbs, fresh fruits and spices: onion, arbutus, blueberries, wild pears, quince, lemon peels, orange, grapefruit, as well as carob, apple geranium, angelica root, cinnamon, fennel and anise.

Through this second 8 hour distillation, the ingredients naturally release their aromas, giving a special character to the final output.

This distillate is placed once again in tanks along with purified water to reach the desirable 42 alc. Vol.

It stays there to settle for at least a week, before being move on to the bottling phase.

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Sustainable practices at your bar

  • Use reusable straws or even better, no straws at all:
    Straws from stainless steel, wheat, paper, bamboo.
  • Rethink how ice is used.
    More premixed and chilled cocktails in bottles and on tap; fewer drinks shaken with ice. Use only fresh ice in glass.
  • Use themed sustainability menus.
  • Reduce plastic packaging:
    e.g. Get fruits delivered in bulk.
  • Reduce paper napkins or even better, replace them with cork – based coasters.
  • Fewer drinks served in martini glasses.
    Narrower glasses such as Collins or highballs maximize space on a dishwasher rack, cutting down on water usage.
  • Avoid using one-use decorations in cocktails (plastic monkeys, umbrellas).
  • Explore sustainable cocktails:
    Recycle “waste products” into cocktail ingredients. The ultimate goal is to become zero waste. If lime juice is squeezed, the peel is zested to flavor syrups.
  • Seek out the best of local produce and use only seasonal fruits. Evaluate where products and spirits come from and how they are made, grown, and transported.
    Choose products that don’t require extensive shipping, thus you reduce your carbon footprint.
  • Use reused take away glasses for cocktails: e.g. coconut sells.
  • Recycle (food scraps etc.).

Set a positive example. Be part of it.