Skinos Mastiha Liqueur, 70 cl

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Traditionally, mastic production has been a family job that lasts all year and has not changed over time. 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

Mastiha has a unique flavor that is difficult to replicate. If you are in Greece or the surrounding region, be sure to try some of the dishes that include mastiha. You won’t be disappointed. Should Mastiha be chilled? And if you’re craving a Greek getaway but can’t leave for one, mix up one of these drinks and pretend you’re at a five-star hotel drinking a bottle of white wine by the pool.

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You see, mastic is also used to produce Mastixa liquour which is as strong as Ouzo, looks like Ouzo and one coud say tastes similie to Ouzo but without that “anise” flavouring. A bottle of Mastikha spirit, from the family liquor cabinet Mastiha is used to make a variety of products, including liqueurs, ouzo, tsikoudia, and raki. It is also used in confectionery, such as ice cream, chocolates, and pastries. In Greece, it is used to make a type of chewing gum called mastiha gum. 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. 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

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. Trees of this family are found in other Mediterranean countries, but it is only in the south of the island of Chios that these form mastic “tears”. They are cultivated in the villages of the mastic called Mastihohoria in Greek (Mesta, Armolia, Pyrgi among others), where the climate is particularly hot and dry. The production Before « kentros » Greece is a land of ancient ruins, beautiful beaches, and delicious food. But did you know that Greece is also home to some of the most refreshing and flavorful drinks in the world?Greek writer and journalist Zoe Rapti, released a novel titled Έρωτας με Λικέρ Μαστίχα ( Love with Mastic Liqueur), in 2013. The book is in development to become a film. Attached composers are the Spanomarkou Sisters (Areti & Ioanna Spanomarkou), whose paternal grandmother was born in Chios.

Mastiha is a resinous sap produced from the trunk and branches of the Mastic tree. The mastic sap is extracted by scratching the surface of the tree with a sharp implement. The sap falls to the ground and becomes crystalized into little nuggets, referred to as mastic tears. Mastika is a great addition to any diet, and can be enjoyed in a number of different ways. It is most commonly used as a tea, but can also be enjoyed in a tablet or capsule form. mastika can also be used in cooking, and is a great way to add flavor and health benefits to your favorite recipes. The southern part of the island is the only part of the island where mastic production occurs. The collective of villages that produce mastic are known in Greek as the Mastichohoria or literally translated as Mastic Villages. Mastic production in the Mastichohoria has occurred since the Roman period and it is said that Masticha only grows on the Southern part of the island, due to the volcanic soil content.Kallivoka, Denny. "Greek Spirits Guide: Everything you need to know about mastiha liqueur". www.discovergreece.com . Retrieved 2022-03-29. And if you’re in the mood for something earthy and citrusy, have a glass of Mastical Maia With Skinos Mastiha. But what if you could drink something that transported you to a world where you were always on vacation? In August of 2012, wildfires spread across the island of Chios, scorching 31,480 acres (12,740ha) and destroying more than half of the island's mastic orchards. Because the product has a " protected designation of origin" from the European Union, the fire not only impacted local Chios farmers, who lost approximately 60 percent of their crops, but also derailed the global supply of the product. [5] Chios Mastiha [ edit ] Mastic shrub— Pistacia lentiscus Mastiha is a natural product and contains no additives or preservatives. Therefore, it is important to store Mastiha properly to ensure that it does not spoil. Mastiha should be stored in a cool, dark place and should not be chilled. If Mastiha is chilled, it will form crystals and will no longer be fit for consumption.