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There’s a long history of mastiha in Chios, the crystals were rumoured to be used as an antidote to snake bites while in Ancient Greece they were so precious they were even used as currency. The dried resin crystals are harvested and cleaned by hand, then double distilled before being bottled at 40% ABV without any sweetening. Lastly, you might like to try the ‘Axia Greek Paloma’ which is made with 50ml Axia, 150ml Pink Grapefruit Soda and Lime. We’ve selected the best of the best, made by us and our friends, with also a selection of cocktails, wine and barware sold or used by our sister bars Discount Suit Company and The Sun Tavern.
The area beneath the trees is covered with a thin layer of white limestone powder to help keep the crystals clean. At the distillery, the crystals are lovingly blended with alcohol and twice distilled in a process that fuses traditional hand-crafted copper stills with master distiller Maroussa Tschaki’s cutting-edge science.If you want a European spirit that is, you’re better off with Becherovka, (Czech) But Axia soars at the heart of a Bloody Mary, as it’s core flavours blend well with horseradish, Sherry, tabasco etc. The buttery Biscoff base, chocolate and dulche de leche sauces, soft chocolate filling and lots of fruit all topped with an Oreo made for a very indulgent dessert. The Bloody Medusa, a Greek take on the Bloody Mary was, of course, tempting but my companion went for the altogether more unusual sounding Heirloom Spritz. I wimped out and asked for decaff – so a lovely dessert but without the subsequent wired after effects. Axia is a clear, refreshing, and extra-dry Mastiha – pronounced “Mas-teek-a” spirit distilled from the resin of the Mastiha tree found on the Greek Island of Chios.
Hippocrates recommended mastic resin to prevent digestive problems, colds and as a breath freshener. We use traditional alembic copper stills, whose size and shape was carefully calibrated to deliver a unique sensory experience in the final distillate – layered complexity, velvety textures, and delicate balance. An extra dry Mastiha from Axia, made with resin from Mastic trees grown in groves on the Greek island of Chios. I started with the Axia Paloma, a fruity concoction of Axia Mastiha Spirit, Ting Grapefruit Soda (a nod to our host’s Caribbean heritage), fresh lime, pink grapefruit and hibiscus. Cover the tumbler rim with some salt before mixing all the ingredients in a shaker, give it a good shake and pour the contents over ice for the perfect Margarita.With less calories per serve than vodka and gin, Axia keeps the unique characteristics of mastiha, but with additional velvety flavour notes of bergamot and cypress. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. Argentina Austraila Australia Austria Bahamas Barbados Begium Belgium Bermuda Brazil British Virgin Islands Canada Caribbean Cayman Islands Chile China Colombia Costa Rica Croatia Czech Republic Denmark Dominican Republic England Estonia Finland France Germany Greece Guatemala Guyana Haiti Hawaii Holland Hungary Iceland India Ireland Israel Isreal Italy Jamaica Jamaican Japan Jordan Kazakhstan Latvia Lebanon Lucia Mexico moldova Netherlands New Zealand Nicaragua Norway Panama Peru Philippines Poland Portugal Puerto Rico Republic Russia Scotland Serbia Slovakia South Africa Spain Sri Lanka St. I had the Lychee Like That, a potent slushy variant on the better known Lychee Martini that combines Axia, lychee, hazelnut, clear citrus and Riesling Verjus.
In a centuries-old, artisanal tradition, the sap is milked from the tree and left to dry in the wind.Enjoyed either immediately – like gin – or after many decades of barrel ageing – like Cognac or whisky. I liked it a lot but dialing up the sweetness level just a notch would make it even better – though I’m sure many others would disagree.
On a separate note, I would also recommend visiting STEREO, which is a fun basement cocktail bar with live music, inspired by the vibrant late-night New York and London culture. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products.Designed to taste like a Bounty bar, the Bounty Hunter is very definitely a dessert cocktail or more accurately a cocktail to have instead of a dessert (see below for more on this topic). An expertly-crafted Mastiha here from Greece, made with resin from the Mastic trees on the island of Chios. Axia keeps the unique characteristics of Mastiha, but with additional velvety flavour notes of bergamot and cypress, and a fragrant rose aroma. It’s the sort of venue you can drop in for coffee in the morning, go for a boozy brunch at the weekend or spend an evening drinking cocktails with friends while dining on sharing plates, street food and burgers. The sap is milked and left to dry in the wind, forming crystals which are then blended with alcohol and twice distilled in a process that fuses traditional distillation in hand-crafted copper stills to produce a premium, extra dry and unsweetened white spirit.
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