A meze dish placed in the middle, a glass waiting to be filled and a conversation that begins with “pour us one”: for Babatzim  Distillery, these simple elements capture its entire philosophy. In Thessaloniki, where this long-established family business has traditionally flourished, the invitation has a special sense of warmth and familiarity. It means “sit down”, “share”, “stay with us”. Ouzo and tsipouro belong at the communal table, alongside food and people, and their true value comes to life when they become a reason for us to come together.

This philosophy also explains the company’s deep connection with Thessaloniki. The city’s refugee heritage, multicultural character, hospitality and spirit of solidarity are reflected in the way the business operates every day. People and relationships always come first – within the team, among business partners and around the table. That is why the company’s decision to remain here, in Thessaloniki, represents a conscious choice to continue its story in the place where people from different backgrounds once came together and continue to do so today, and where the art of distillation still brings people closer.

A name inspired by appreciation and respect

The family story began in 1875 in Constantinople, with vineyards in Deliones, near Silivri, and the production of wine and raki. The name “Babatzim ”, which in Turkish means “our respected father” or “dear father”, is linked, according to the family story, to the affection and respect the workers felt for the founder.

After 1922, the family’s craft was brought to Greece. Later, the late Anestis Babatzimopoulos, known as the “Zorbas of Macedonia”, became a defining figure in the development of Greek spirits. In 1988, he was among the pioneers of bottled tsipouro, while his experiments with single-variety and aged spirits – areas in which he was also a pioneer – helped broaden the possibilities of the industry.

In Ossa, Lagadas, he created the family’s own organic vineyard, while also developing the idea of a winery that visitors could explore and experience. Following his death in 2018, the fourth generation took over, continuing the family business with respect for the knowledge passed down to them and a determination to bring it into the present day.

The ouzo of togetherness, the tsipouro of the table

For Anestis Babatzimopoulos, ouzo was a “drink of emotions” and “the most complete drink there is”. That legacy remains very much alive today: aroma, flavour and meze are intertwined with the warmth of good company. His invitation, “pour us one”, which has become the company’s central message, is an invitation to share a moment, with plenty of room for conversation, togetherness and hospitality.

The spirit is regarded as an essential part of the dining experience, with its own place in the city’s gastronomy and culture. This is the core philosophy that the family continues to embrace today.

Among the distillery’s range of products, Babatzim  Ouzo – currently the only local ouzo of such reach in Thessaloniki – stands out for its delicate aromatic character, created using seeds and botanicals sourced exclusively from the Thessaloniki region.

The premium expression of the family recipe is Ouzo “Classic”, a 100% distilled ouzo with an enticing aroma and a refined, elegant finish.

Tsipouro, with or without anise, reveals another side of the same craft, bringing to the glass the character of the raw ingredients and the care that goes into their processing.

Particularly distinctive are the single-variety spirits, each grape variety retaining its own individual character: Malagousia, Assyrtiko, Agiorgitiko, Muscat and Cabernet.

By understanding the qualities and potential of each grape variety, the family selects and vinifies them separately, capturing the full aromatic and flavour complexity of each unique grape.

Each one has its own distinctive aromatic profile, yet all share remarkable purity of aroma and beautifully integrated alcohol at 40% ABV.

Distillation takes place in traditional copper stills, from which only the “heart” of the distillate is collected – the purest, finest and most flavour some part.

Their diverse aromatic profiles open up a world of tasting possibilities, from pairing them with small meze dishes to using them in cocktails. Ageing is another important part of the creative exploration first initiated by Anestis, revealing new expressions and dimensions in the spirits.

Quality takes time

The distillery and bottling facilities are located in Nea Aghialos, Thessaloniki, an area with a strong refugee heritage and a long-standing wine-growing tradition. Expertise and systematic quality checks at every stage support the production process, while traditional distillation remains at its heart.

A historic still is still in operation on the premises, complete with an iron door bearing the date 1875. It was brought over from Constantinople and serves as a tangible link between the family’s past and its everyday work and production today.

Careful selection of raw ingredients, a close relationship with the vineyard and the choice of the distillate’s “heart” form the foundations of quality here. Just as important, however, is time. Each grape variety and each spirit is given the time it needs until it is ready for bottling.

Even when this means a nine-hour distillation process or waiting for the next release of a single-variety spirit, the company chooses to be patient, remaining faithful to its standards.

Guided by this deeply nostalgic philosophy, Babatzim  Distillery is taking part this year as a sponsor of the “Best of Thessaloniki – Top 100 – Food & Drink Awards”, supporting the city’s gastronomic scene and the people who bring it to life.

It is a natural continuation of the company’s presence in Thessaloniki, where a good table becomes a place to meet, hospitality takes on flavour, aroma and character, and there is always room for relationships to grow and flourish…