🥃 Masticha of Chios

Masticha of Chios is a Greek liqueur flavoured with mastic: the resin of the mastic tree (Pistacia lentiscus var. chia), which grows only in the south of the island of Chios. The name is protected in the EU in the liqueur category and is tied to Greece. It is a sweet drink with a resinous, pine-like aroma, served chilled.

How it is made. According to the Greek spirits producers’ association SEAOP, mastic crystals are distilled in traditional copper stills of 1,000 L, producing a natural distillate. Pure spirit of agricultural origin and sugar are added to it. The mastic used comes from Chios, mainly from the Mastic Growers’ Association; because the raw material is rare, it is expensive.

Raw material. The Chios Mastic Growers’ Association was formed by a law of 1938 as a union of 20 cooperatives; it began work in 1939. In 1997 the EU recognised Chios mastic as a protected designation of origin. UNESCO included the knowledge of mastic cultivation in the Representative List of the Intangible Cultural Heritage in 2014.

Tradition. According to SEAOP, in the 18th century ouzo was made on Chios by distilling anise together with mastic, and later the liqueur appeared. It is drunk after a meal with dessert or coffee, or as an aperitif with crushed ice. Do not confuse it with Balkan mastika, an anise drink.

Why this matters to you. A protected name guarantees that the mastic in the liqueur comes from Chios and not from a substitute. It is a sweet liqueur, so a serving contains both alcohol and a lot of sugar. The WHO reminds us that there is no safe level of alcohol consumption.