Mastika: A Taste of the Mediterranean

Mastika (also spelled Mastiha) is a unique and aromatic liqueur traditionally made in the Mediterranean and Balkan regions, most famously from the Greek island of Chios.

What sets Mastika apart from other spirits is its primary ingredient: mastic resin, a natural sap harvested from the mastic tree (Pistacia lentiscus), which grows almost exclusively on Chios. This ancient ingredient has been used for thousands of years, not only in liqueur production but also in medicine, cosmetics, and food.

Its History

The history of Mastika dates back to antiquity. Ancient Greeks and Romans prized mastic for its healing properties and distinctive flavor. It was even mentioned by Hippocrates for its use in digestive remedies. Over centuries, mastic resin became a valuable commodity in the Ottoman Empire, and the liqueur evolved as a refined way to consume it. Today, Mastika is enjoyed both as a digestif and an ingredient in modern mixology, connecting ancient tradition with contemporary taste.

Taste Profile

Mastika is known for its clear appearance and sweet, herbal, and slightly pine-like flavor. The taste is unmistakably fresh, often compared to a combination of licorice, herbs, and eucalyptus with a subtle resinous undertone. These complex flavors make it an acquired taste for some, but a beloved staple for others, especially in countries like Greece, North Macedonia, Bulgaria, and Turkey, where local variations of Mastika are produced and consumed widely.

Regional Varieties

In Greece, Mastika is often referred to as "Mastiha" and has earned a Protected Designation of Origin (PDO) status from the European Union. This recognition ensures that authentic Greek Mastiha is made only with Chios mastic resin, maintaining quality and tradition. The Greek version is typically lower in alcohol (around 15–25% ABV), and is enjoyed chilled or over ice, often after meals to aid digestion.

Balkan versions of Mastika, such as those from North Macedonia or Bulgaria, are typically stronger, closer to 40–45% ABV, and may be less sweet, with a sharper flavor profile. In these regions, Mastika is consumed similarly to other strong spirits, sometimes as a celebratory shot or alongside rich local dishes.

Finding its Way

Modern cocktail culture has embraced Mastika for its unique botanical flavor. Bartenders have begun incorporating it into inventive cocktails, pairing it with citrus, mint, or tonic water to balance its strong aromatic notes. Its versatility allows it to complement both sweet and savory elements, making it a favorite for adventurous drinkers and mixologists alike.

Whether sipped traditionally or mixed into a creative cocktail, Mastika offers a sensory experience that is both ancient and modern. It’s more than just a drink—it's a cultural artifact, a medicinal relic, and a symbol of Mediterranean heritage. For those seeking something truly distinctive, Mastika liqueur is a compelling journey into the flavors of the past, with a place on the modern table.

Prost! Yamas! Nazdrave! However you toast, Mastika invites you to savor a world of tradition in every drop.