Founded in 1875 in Constantinople (now Istanbul), BABATZIM initially focused on wine and grape distillates. In 1932, the company relocated to Greece, shifting its focus to the production and sale of ouzo, brandy, and liqueurs. In 1980, the company opened a winery and bottling plant in Anchialos near Thessaloniki, followed by the construction of an ouzo and tsipouro distillery in 1987.
Anestis Babatzimopoulos, the grandson of the company’s founder and current owner, further expanded the business by establishing his own anise plantations in various parts of northern Greece. This unique approach is one of the key secrets behind the exceptional taste and aroma of BABATZIM Ouzo. The distillation process still takes place in traditional small copper stills, with anise being an integral part of the distillation process.
BABATZIM Ouzo contains twice the distillate compared to standard ouzos, making it purer, more aromatic, and of superior quality. The high-quality raw materials used in production contribute to delicate aromas and a long-lasting, unforgettable aftertaste. The result is a high-quality alcohol derived from double distillation. The name “Babatzim” refers to a godfather or mentor, symbolizing the company’s dedication to tradition and excellence.