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The resin is used in the spirit for its sweet floral scent, as well as its antioxidant healing qualities. There are pronounced citrus notes of orange and mandarin on the palate and a touch of lemon zest. The spirit has just a hint of candied sweetness, slightly marshmallow-like, which, along with the citrus notes, gives it a slight marmalade-like flavor. There is a hint of clove, a chili-like pepperiness, subtle resinous notes of pine pitch and a persistent herbal note. Axia is the world's first extra dry spirit strength mastiha (pronounced MasTikaa). Produced from mastic trees that originate and grow in the southern part of the Greek Island of Chios. Cultivating mastic is an age old and sustainable practice that is both time and labor intensive. The treeis"milked" and left to dry in the wind, which forms mastic crystals that are collected, cleaned and graded by hand. Axiaproduction includes maceration, distillationand "ageing" as parts of the unique recipe, with the total processlastingover a month.The end result is a premium, unsweetened 40% ABV spirit with velvety flavour notes of bergamot, cedar, cypress, mint, grass and pepper and a fragrant, rose aroma. We have a programme. We launched in the UK and the US. Now, in Greece. These are the first three targets. We have to establish the brand in these markets to let the people know our product. It’s a product of innovation. We are using raw material that was used 2,500 years ago. The plan is to establish it all over Greece, then go outside and expand – make it bigger. Giannis Miliotis, global brand ambassador for Axia What’s your favourite thing about the spirit? Axia founders Adrian Clarke and Nikos Kalogiannis said: “We are proudly mixing ancient traditions with new ideas and processes and introducing the incomparable taste of mastiha to a new generation of flavour chasers and spirits enthusiasts.”
Mastiha is a spirit distilled from the resin of the mastiha trees of the Greek island of Chios. As each tree can produce resin for over 70 years and is harvested by hand, mastiha is one of the world’s most sustainable botanicals. On the nose, Axia brings an abundance of aromas, brightened by more delicate scents of fresh cut grass, rose water and dried orange peel. On the palate, earth pine and cedar are balanced with velvety bergamot, cypress and citrus notes. Pour the Axia into a chilled wine glass, add ice cubes and top up with tonic. Garnish with a rosemary leaf, a star anise and 5 pink peppercorns Axia offers a novel experience, anew spirit category and invites bartenders to taste, experiment and explore thisextraordinary liquid.”
The spirit is crystal clear. On the nose, it’s semi-dry with green vegetative notes of cut grass and notes of mint, anise and menthol, along with some floral potpourri, especially rose petal and dried bergamot aromas. There is a bit of wet stone minerality accompanied by some spicy notes and a bit of pepper.
Axia offers a novel experience, a new spirit category and invites bartenders to taste, experiment and explore this extraordinary liquid.” We have a programme. We launched in the UK and the US. Now, in Greece. These are the first three targets. We have to establish the brand in these markets to let the people know our product. It’s a product of innovation. We are using raw material that was used 2,500 years ago. The plan is to establish it all over Greece, then go outside and expand – make it bigger. What’s your favourite thing about the spirit?Axia is the world’s first extra dry spirit strength mastiha (pronounced MasTikaa). Produced from mastic trees that originate and grow in the southern part of the Greek Island of Chios. Cultivating mastic is an age old and sustainable practice that is both time and labor intensive. The treeis“milked” and left to dry in the wind, which forms mastic crystals that are collected, cleaned and graded by hand. Axiaproduction includes maceration, distillationand “ageing” as parts of the unique recipe, with the total processlastingover a month.The end result is a premium, unsweetened 40% ABV spirit with velvety flavour notes of bergamot, cedar, cypress, mint, grass and pepper and a fragrant, rose aroma. Pour the Axia into a highball. Add ice cubes and a spicy Bloody Mary mix. Garnish with celery, olives and a lemon wedge – even a shrimp if you're feeling Mediterranean Axia Spirit Founders Adrian Clarke and Nikos Kalogiannis travelled the world seeking the flavour experience that would launch an entirely new spirit category. Clarke, 7th generation member of the Bacardi family (although Axia has no connection with Bacardi Limited) has extensive experience in distilling and Kalogiannis is a fifth-generation distiller of Greek Ouzo. They both wanted to create the highest quality liquid for modern consumption patterns. They spent three years experimenting and drawing out the flavour of the rare mastiha tree, found in the southern coastland of Chios in Greece, the UNESCO-protected ‘snake island’ in the Aegean Sea.
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