Mastiha Liqueur — Sweet Chios Mastic Spirit

Mastiha is a sweet, aromatic liqueur that captures the essence of Chios, the Greek island famed for its mastic trees. Made from the fragrant resin (known as “mastiha”) of Pistacia lentiscus var. Chia, this clear golden spirit carries a unique pine-citrus herbal aroma. The taste is at once sweet, earthy and complex: hints of cedar wood, honey and a whisper of anise dance on the palate. Sipping Mastiha offers a smooth herbal warmth and a long, sweet finish.

The legacy of Mastiha is ancient. Chios villagers harvested the resin by hand for centuries; the ancient historian Herodotus even mentioned that local women chewed mastic to freshen their breath. During the medieval period, the Genoese rulers of Chios tightly controlled this valuable resin trade. Today Mastiha liqueur enjoys a protected designation: only resin from Chios can be used. Each summer the “Mastichochoria” (mastic villages) on southern Chios still gather the hardened resin tears. That traditional labor makes Mastiha very special and rare, a literal taste of the island’s heritage.

In style, Mastiha stands apart from other Greek spirits. It is much sweeter than ouzo or grappa, and it contains no added anise – all its fragrance comes from the resin itself. Typically bottled at about 20–30% ABV, its texture is smooth and medium-bodied. On the palate the resin’s signature pine-lime flavor shines. Many describe it as a blend of forest honey, lemon zest and thyme. Folk wisdom credits Mastiha with soothing digestion and sore throats. In fact, Greek villages often offer it to guests as a welcome drink or a nightcap for its comforting effect.

Enjoying Mastiha is a moment of Mediterranean indulgence. It is traditionally served very cold, neat, in small glass cups – sometimes accompanied by loukoumi (rose-flavored Turkish delight) or a slice of melon. In summer evenings, a spritz of Mastiha with sparkling water and mint is refreshment itself. Mixologists also use it in cocktails: for example, the “Mastini” is a martini variation made with gin (or vodka) and a dash of Mastiha. Chefs use it sparingly in desserts and sorbets, where a touch of Mastiha lends an exotic aroma. No matter how it’s enjoyed, each sip transports one to the windswept pine groves of Chios.