Chios mastic has been known since ancient times for its pharmaceutical qualities due to its multiple components, less than a hundred of which have an amount that can be detected. I’m sending this drink out to my friend Nicole of Art & Aoli who’s celebrating her blog’s Anniversary. Bring an appetizer or beverage by April 13th and give her a shout-out….tell her Peter sent ya! But what if you could drink something that transported you to a world where you were always on vacation? Mastika is a unique preparation that is made from a number of different herbs. It is used in many traditional medicines around the world for a variety of different purposes. Some of the most common benefits of mastika include improved digestion, relief from respiratory problems, and better overall health. The Growers' Spirit in the UK". Mastiha World. Archived from the original on 2017-07-08 . Retrieved 2021-07-26.

NOTE: Your favourite Greek food store will carry Mastiha. Here in Toronto, my friends at Greek House on the Danforth sell Mastiha. Mastiha is used in savory dishes as well. It is an ingredient in the popular Greek dish, moussaka. It is also used in salads, such as the Greek salad, and in soups.Mastic or mastiha of Chios is a natural and aromatic resin obtained from the mastic tree. It’s the world’s first natural chewing gum! Since antiquity, mastic has been recognized for its aroma and its therapeutic benefits. It is also used in gastronomy and cosmetic products, which gives it a high commercial value. Mastika or mastiha is a liqueur seasoned with mastic, a resin with a slightly pine or cedar-like flavor gathered from the mastic tree, a small evergreen tree native to the Mediterranean region. In Greece, mastiha ( Greek: μαστίχα) or mastichato ( Greek: μαστιχάτο) is a sweet liqueur produced with the mastika resin from the Greek island of Chios, which is distilled after hardening to crystals. [2] [3] Sugar is typically added. It is a sweet liqueur that is typically consumed at the end of a meal. It has a distinctive flavor, reminiscent of pine and herbs. It is claimed to have medicinal properties and to aid digestion. [4] Chios Mastiha Liqueur ( Greek: Μαστίχα Χίου, Greek pronunciation: [masˈtixa ˈçi.u]) is a liqueur flavoured with mastic distillate or mastic oil from the island of Chios. The name Chios Mastiha has protected designation of origin status in the European Union. [6] Chios Mastiha liqueur is clear with a sweet aroma. It is traditionally served cold.

Myself, I’m partial to the anise flavouring of Ouzo but I do also enjoy Mastiha and in particular, today’s focus of my post… Skinos Mastic Liqueur. Skinos is the ancient Greek word for Mastic tree and although the Mastiha aperatif has been around for ages, this liqueur is a relative newcomer on the scene. Secondly, mastic has anti-microbial and anti-inflammatory action, it is an antioxidant and it contributes to oral hygiene. Other publications have highlighted its healing qualities without side effects for dermatitis and skin discoloration. It is also frequently used to treat post-operative wounds. In modern life

Cocktails

Mastiha, also called Chios Mastiha Μαστίχα Χίου, is a liqueur made from the distilled resin of the mastic shrub. The only flavoring in the drink comes from the mastic resin or oil and it has a bit of menthol attributes. In fact, ancient Greeks would chew on mastic resin as a breath freshener! Currently Mastiha is a protected DOP from Greece, since mastic is only grown on Chios. How To Make A Mastiha Spritz Simply grab a tumbler, throw in some ice and pour yourself a good shot of Skinos. Add a slice of lemon and sip this refreshing liqueur – savour it! For me, this drink works best as an after-dinner digestive…think of it as an alternative to Sambucca. Not as sweet, more complex in flavour, very different, floral and most refreshing with the lemon slice. The island of Chios is long and narrow, with high forested mountains in its northern section that retain moisture and temper the northerly winds. Thus the southern, hilly part, acquires a distinctive climate that is mild in the winter and very dry in the summer. The hot, arid summers in the Mastiho-horia allow the mastiha to dry and harden--the most crucial part of the harvest. Rain can wash away an entire harvest, and the trees cannot tolerate frost. FARMING EUGENICS

To create the liqueur, the resin is collected, then distilled and combined with a neutral grain spirit. Effie Panagopoulos, founder of Kleos Mastiha Spirit , told Observer that their premium process includes double distillation in copper pots with two forms of PDO mastiha: the raw resin and mastiha essential oil, as well as a touch of sugar and local water from the Greek island of Lesvos. “Mastiha needs heat to extract the maximum flavor and aroma compounds from the raw ingredient,” Panagopoulos explained. Kleos is layered and nuanced with a flavor profile that is botanical and lightly herbaceous. Chios. Alex Abazis/Unsplash Mastika is a unique and ancient preparation that is used in many traditional medicines around the world. What is mastika good for? Let’s take a closer look. ml Mastiha Liqueur. A accessible brand for this is Skinos, but the best quality in my opinion is Stoupakis. I know 100 ml seems like a lot, but the liqueur is only about 15% so it isn’t very strong The Growers' Spirit is a producing company run by the Chios Gum Mastic Growers Association (CGMGA). [8] The CGMGA offers Mastiha liqueur made with both mastic distillate and mastic oil in two different variants: Kentos (20% alcohol) and Enosis (30% alcohol).And if you’re in the mood for something earthy and citrusy, have a glass of Mastical Maia With Skinos Mastiha. The Skinos liqueur is the product of pot distillation. That is to say, the alcoholic vapours coming of the bulk of the liquid are condensed above the liquid on the still outlet, on the way to the condenser. So grab a shaker, gather your ingredients, and get ready to raise a glass to Greece! 1. Ouzo With Lemon

Whether you're sipping on a refreshing mojito made with fresh mint from a Greek island or indulging in a sweet and spicy concoction made with Moroccan spices, each sip is like a journey through the Mediterranean. So what, exactly, is mastiha? It’s a resin that’s collected from the mastic (skinos) tree, an evergreen shrub native to the Greek island of Chios. The hardened sap is an ancient superfood, and for 3,000 years, it has been used for its healing properties and as a health and beauty supplement. The southern part of Chios is the only place in the world where the tree grows and in 1997, the European Union designated the 24 villages producing mastiha as a Protected Designation of Origin (PDO), which is similar to titles given to locales like Champagne, Cognac and Tequila. The resin droplets on the mastic tree. UCG/Universal Images Group via G Tetteris Distillery is one of the oldest producers of mastiha liqueur. Tetteris traditional distillery was founded in 1912. Before the company foundation, Stylianos Tetteris was producing and selling ouzo infused with mastic, for exportation. In 1954, Eleftherios Tetteris, seeing the tendency of the consumer public towards local liqueurs, and having studied oenology in France, was the first to experiment in the production of Mastic liqueur by distilling grains in a special way, and developed a special method (that only the Tetteri distillery knows and uses until today), taking natural distillate, and then with the addition of alcohol and sugar, produced the Mastic liqueur. [1]

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Traditionally, tears and mastiha liquor are used in making tsoureki and biscuits for the Easter. Mastiha tears, which are found in small, medium or large caliber can be chewed like chewing gum. Skinos mastiha spirit is a unique drink that originates from the Greek island of Chios. The spirit is made from the sap of the mastiha tree, which is a type of evergreen. The sap is distilled to create a clear, fragrant spirit that is enjoyed by people all over the world.