🥃 Kitro of Naxos
Liqueur from the island of Naxos, EU protected name: distillate of citron (Citrus medica) leaves in copper stills, sweetened; three types at 30 to 36 % ABV.
Kitro of Naxos (Greek: Κίτρο Νάξου) is an EU protected name for a liqueur from the island of Naxos in the Cyclades. It is made not from the fruit but from the leaves of the citron (Citrus medica): the leaves are distilled with spirit and water, and the distillate is diluted and sweetened. The strength of the three traditional types is 30 to 36 % ABV.
Raw material. Citron has been grown on Naxos, according to the Greek tourist service, since the 17th century; the fruit was exported for centuries. The leaves are picked from October to February, when the aroma is strongest; the work is made harder by the tree's sharp thorns. Dry and spoiled parts are discarded.
How it is made. Leaves with stalks and skin are distilled with water and spirit in traditional copper stills for at least 12 hours. For the better versions the distillate is distilled once or twice more with fresh leaves. It is then diluted with water, and sugar and natural colourings are added. Three types emerge: the driest and strongest at 36 % vol., the medium at 33 %, and the sweetest at 30 % vol.; the colours are clear, yellow and green.
History. Originally the leaves were used to flavour a local raki, "kitroraki", mentioned in records from the early 19th century. The first documented export of the liqueur dates from 1928. The distilleries work in the village of Chalki and in the island's main town.
Why this matters to you. The name "Κίτρο Νάξου" guarantees Naxian citron leaves and local production, but it is a liqueur of 30 % ABV or more, not juice or medicine. The WHO reminds us that there is no safe level of alcohol consumption.
Facts
| EU category | liqueur (category 33 of Regulation (EU) 2019/787); protected name |
|---|---|
| Legal basis | EU protected name «Κίτρο Νάξου» (Kitro of Naxos) |
| Raw material | citron leaves (Citrus medica), spirit, water, sugar, natural colourings |
| Distillation method | copper stills, at least 12 hours; repeated distillation with fresh leaves |
| Alcohol (% vol.) | three types: 36, 33 and 30 % vol. |
How it connects to Spirits
🥃 Kitro of Naxos → kind of → 🍸 Liqueurs → kind of → 🥃 Spirits
Links
- What it contains
- 🍬 Sugar
- What it affects
- 🍷 Alcohol and health, 🍷 Drunk driving
- Related to
- 🥃 Digestif, 📜 Cyclades, 🌍 Southern Europe
- Traditions
- 🧑🤝🧑 Greeks
- Part of
- 🍸 Liqueurs
- Similar and different
- 🥃 Limoncello, 🥃 Masticha of Chios, 🥃 Koum Kouat of Corfu, 🥃 Koum Kouat of Corfu, 🥃 Tentoura, 🥃 Tentoura
Frequently asked questions
Is it true that kitro is made from citron fruit?
No. The main raw material is citron leaves with stalks; they are distilled with spirit and water.
What types of kitro are there?
Three: the driest and strongest (36 % vol.), the medium (33 %) and the sweetest (30 %); colours are clear, yellow and green.
Where is Kitro of Naxos made?
Only on the island of Naxos in the Cyclades; distilleries are in the village of Chalki and in the island's main town.
When are citron leaves picked?
From October to February, when the aroma of the leaves is strongest.
How is kitro served?
Chilled in a small glass after a meal; it is also used in cocktails.
What to read next
- 🍷 Alcohol and health — Alcohol in any drink is harmful in large amounts, and the risks grow with the quantity.
- 🌍 Southern Europe — The Mediterranean south of Europe — Spain, Italy, Greece, Portugal: sheep's and goat's milk cheeses and most of the world's olive oil.
- 🧑🤝🧑 Greeks — The people of Greece, in the south of the Balkans and on Mediterranean islands; olives grown for over 4,000 years, with olive oil, feta and wine.
- 🥃 Digestif — A small serving of brandy, grappa, amaro or liqueur at the end of a meal; French digestif, Italian digestivo. A custom, not an EU category.
- 🥃 Limoncello — Italian liqueur from lemon zest steeped in alcohol; the Amalfi GI requires 25% vol. minimum and at least 250 g of lemons per litre.
Similar
🥃 Koum Kouat of Corfu · 🥃 Tentoura · 🥃 Masticha of Chios · 🥃 Mirto di Sardegna · 🥃 Cantueso Alicantino · 🥃 Licor de hierbas de Galicia
⚠️ Spirit drinks contain alcohol and are for adults only. Alcohol harms health. Do not drink during pregnancy or before driving; check the label for ingredients and possible allergens.
Sources
- Regulation (EC) No 110/2008, Annex III (version of 01.11.2013): Greek GIs — cat. 29 distilled anis: Ouzo, Ouzo of Mitilene, Ouzo of Plomari, Ouzo of Kalamata, Ouzo of Thrace, Ouzo of Macedonia; cat. 32 liqueur: Masticha of Chios, Kitro of Naxos, Koum Kouat of Corfu, Tentoura
- SEAOP: Kitro of Naxos — citron (Citrus medica) leaves harvested October–February, distilled with water and alcohol in copper stills at least 12 hours, optional redistillation with fresh leaves; three types 36, 33 and 30 % vol.; kitroraki in early 19th-century records; first documented export 1928
- Visit Greece (Greek National Tourism Organisation): Kitro of Naxos — made from essential oils of citron leaves, citron grown on Naxos since the 17th century; white, green and yellow types; served chilled after a meal
- Municipality of Naxos (naxos.gr): Intro to kitro — distilled citron leaves, green, gold and clear varieties, 30–40 % vol., distilleries in Chalki and Naxos town
- Regulation (EU) 2019/787 on spirit drinks, Annex I cat. 33 liqueur: min. 15 % vol., sugar as a rule from 100 g/l
- WHO/Europe: No level of alcohol consumption is safe for our health (04.01.2023)