Masticha of Chios

Mastic is an aromatic resin offered to us by the mastic tree (Pistacia Lentiscus), a shrub growing on Southern Chios. It is locally known as 'the tears of Chios'. Since ancient times, mastic has been seen as the emblem of the island of Chios. The mastic tree (or large shrub) can grow up to four meters high. While the tree is endemic in the entire Mediterranean region, the mastic grown on Chios is regarded 'different' than those that grows elsewhere.

The ingredient forms as a droplet (the 'tear') on the mastic tree. It starts its life as a juice. It is dried in the sunlight and then changes into brittle, almost transparent and yellow-colored granules. When you chew these granules, they turn into a bright and opaque sort of gum. At first, the flavour is bitter, but after a while it gets a refreshing pine-like taste sensation.

Mastic is a spice that is used to flavour a liqueur known as Masticha of Chios. It is produced on the island of Chios and is the outcome of the distillation of mastic, a process that distinguishes it from a plain mastic liqueur.

The producers of the island of Chios realized the importance of mastic early on and, as a result, one of their very first products in the 18th century was Mastic Ouzo, resulting from the distillation of anise seeds together with natural mastic.

Later, they experimented on the production of liqueur made of mastic by distilling the mastic’s granules, obtaining a natural mastic distillate and, in turn, adding pure alcohol and sugar to produce the Masticha of Chios Liqueur.

Local tradition has it that the Masticha of Chios Liqueur should be served accompanied by a dessert after each meal or alongside coffee. The traditional Masticha of Chios Liqueur is also an excellent choice in a shot, ice cold at all times, or even as an aperitif, served with plenty of crushed ice.