Ouzo is a Greek anise-flavored aperitif that is made from rectified spirits that have undergone a process of distillation and flavoring. It is exclusively produced in Greece and Cyprus and may include other spices beyond anise, such as cardamom, cinnamon, clove, coriander, fennel, mint, and mastic. Ouzo is made similar to tsipouro, which is the Greek equivalent to Italys grappa. Tsipouro is a brandy distilled from the must or remnants of grapes pressed for winemaking. The production process involves the distillation of 96% alcohol by volume spirit, flavored with a combination of seeds, spices, and mastiha, according to the recipe of the producer. The specially designed stills are traditionally made of copper, and the high quality of the ouzo is ensured by the design and seal of the bottles, which bear all the details of the product and the distiller. Ouzo can be mixed with water, becoming cloudy white, sometimes with a faint blue tinge, and served with ice cubes in a small glass. It can also be drunk straight from a shot glass and is often served with a small plate of a variety of appetizers called mezes, usually small fresh fish, fries, olives, and feta cheese.