The unique Mastiha is the brand product of Chios. Its multiple uses are constantly increasing. However, since the old days, the Chians used to make a special liqueur flavored with mastic.

The "Chios Mastiha" liqueur is classified among the Greek PDO (Protected Designation of Origin) products. It is produced either by blending mastic oil, alcohol and sugar, or by extracting alcohol from mastic tears and then distilling and mixing with sugar. It is transparent and distinguished by its particular aroma and its qualities as an excellent digestive. A glass of mastiha liqueur can accompany sweets or ice creams on an afternoon call, can perfectly close a nice meal, or give a special flavor to a fruit salad.

In recent years, its special flavor has challenged the imagination of professional bartenders all over the world, who are creating cocktails with mastiha. Also the local bars of Chios have worked hard and have managed to raise their cocktail lists to a very high level, satisfying even for the most demanding connoisseurs, and winning international bartending contests. On your next visit to Chios, visit the local bars and you will be thrilled by the variety and the quality of the mastiha flavored cocktails.

Till then, try making a Mastiha Mojito” following this recipe:

Materials:2 ½ tsp. sugar

10 ml of fresh lemon juice

40 ml mastiha liqueur

20 ml of white rum

soda

ice

some mint leaves for garnish 

Implementation:Put the sugar, lemon and mint in a mortar and beat them. Add the rest of the ingredients and enjoy!

The liqueurs and ouzo of Chios are famous, but the less known souma is the star for this season. From the end of October to mid-December, the traditional distilleries operate in many villages of Chios and the locals enjoy the ritual of distillation of this traditional spirit.

The raw materials for the production of the souma are figs and this is the main difference from tsipouro, which is made from grapes. The figs, harvested at the end of August, are dried in the sun for about twenty days and then they are transported to the distillery, where they are put into big barrels with water, mixed with yeast. They ferment for about two weeks and then they are ready to be transferred into the copper still.

Aromatic plants or other fruits (anise, apples, mandarin oranges, quinces, as well as a small amount of mastic) are added to give a special flavor and aroma according to each producer’ s family recipe. Then the stills are filled and insulated with simple daily materials, the fire will be set, the boiling begins and the feast will follow!

The locals are gathered in the traditional distillery and while waiting for the souma to get ready they eat “meze” (traditional snacks) and they sing and dance, sometimes accompanied by live music! Although the process of distilling souma is not offered as an organised tourist activity, according to the tradition everyone is welcome.

So next time you are in Chios island during for this period, ask the villagers for information about next scheduled distillation and take part in the feast!