"It's very hard work," says Kostas Mattarellis from atop the whisking machine, almost shouting over the noise it makes. Mattarellis lives in Lisvorio, in the center of the Greek island of Lesbos, the land where ouzo, the famous anise-flavored liqueur known throughout the world, is produced. Kostas owns some anise fields, part of the Isododos Arvanitis distillery in Plomari, which he cultivates with the help of his family. "Look," he says, smiling as he takes a handful of seeds from a full sack, "it's perfect, neither damp nor sunburnt." Most of the island's distilleries use anise seeds from Lisvori and compete to acquire the fields, considered the best because of their proximity to the sea and the amount of sun they receive. "Ouzo?" Kostas asks. "I love drinking a bottle with friends, while eating together." In fact, within the island's culture, this is the drink that brings people together. It's served diluted with water, and sometimes ice cubes are added.