Kitron of Naxos

Kitron of Naxos is a citron liqueur produced solely on the Greek island of Naxos. It is made from the fruit and leaves of the citron tree (Citrus medica), which is similar to the lemon tree (Citrus x lemon) but stronger and slightly different in taste.
Once, the citrons were exported in large quantities preserved in seawater and braced by additional salt. The cultivation of the citron tree and the marketing of its fruit constituted an integral part of agricultural economy. It flourished on the island of Naxos for at least three centuries, before gradually decreasing in the post-war years. The drink was briefly fashionable during the early 1980s, but is difficult to find today outside Naxos due to a shortage of citron trees.

The production of Kitron of Naxos begins with the harvest of the leaves, when their aroma is at its peak, i.e. from October to February. Any dry or unsuitable parts are removed from the leaves, which are then placed into traditional copper stills along with their stems and peels, water and alcohol. They are left to infuse the alcohol for at least twelve hours and subsequently distilled until the 100% citron distillate is obtained.
The distillate is then diluted with water, whereas sugar and natural colorants are in turn added to distinguish the various types of the Kitron of Naxos liqueur. The driest and strongest liqueur (36%) is yellow, there's an intermediate version that is colourless and has less alcohol (33%) and sugar, and there's a green one that has the highest amount of sugar content and the lowest alcoholic strength (30%).

The production of Kitron of Naxos started at least two centuries ago. The first proper distillery was established in 1896 in the village of Halki, while the first export was in 1928.

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