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Greece's mastic-resin liqueur: cool pine and cedar over soft Aegean sweetness.
Chios, Greece
Mastic cultivation on Chios runs back more than 2,500 years; the liqueur is the island's modern way of drinking its ancient crop.
Growers score the bark of Pistacia lentiscus trees and let the sap harden into 'tears' for weeks; the resin is then macerated or distilled with spirit and sugar.
Fresh pine, cucumber-cool herbs, and cedar over clean sweetness; chill it hard and keep it neat.
Did you know
The mastic tree grows all over the Mediterranean, but it weeps usable resin only on southern Chios; the EU protects the tears with designation-of-origin status.
Also known as: axia mastiha, kleos mastiha, skinos
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