The legacy of Greek spirits

Greece boasts a rich and diverse distilling heritage that dates back thousands of years. From the anise-flavoured ouzo to the robust and rustic tsipouro, and uniquely aromatic mastiha spirits, Greek liquors have long been intertwined with the country’s culture, traditions, and social life. Each spirit tells a story - of place, history, and craftsmanship - speaking to both locals and an increasingly global audience fascinated by authentic flavour and heritage.

Ouzo and tsipouro: pillars of Greek distilling

Perhaps the most internationally familiar Greek spirits are ouzo and tsipouro, each deeply rooted in regional identity and communal celebration. Ouzo, famous for its unmistakable aniseed character, is traditionally enjoyed chilled as an aperitif alongside small plates of meze. The spirit captures the essence of the Mediterranean, designed to refresh and complement rather than overpower.

Tsipouro, on the other hand, is a robust grape-based spirit distilled in copper stills, often unaged and potent, with subtle botanical infusions that vary by region. It’s traditionally consumed in tavernas, symbolising conviviality and long meals shared among friends and family. Together, these spirits represent two distinct, authentic expressions of Greek distilling culture, steeped in centuries of practice.

Mastiha: the resin that reshaped Greek spirits

Mastiha spirits hold a singular place in this heritage. Originating exclusively from the resin of the μαστίχα tree grown on the island of Chios, mastiha has been cherished since antiquity for its flavour, fragrance, and purported healing qualities. Known as the “tears of Chios,” the resin’s subtle pine, citrus, and herbal notes distinguish it from any other botanical spirit worldwide.

Historically used in liqueurs and medicinal elixirs, mastiha was traditionally enjoyed as a sweet, aromatic digestif. However, contemporary distillers have reimagined mastiha’s potential, creating extra-dry spirits like Axia that highlight its botanical complexity and versatility. These modern expressions invite mixologists to incorporate mastiha into innovative cocktails, far beyond its traditional sphere.

Axia: reimagining tradition for the modern bar

Axia distills the essence of mastiha through a meticulous double copper pot distillation process, marrying ancient craft with contemporary technique. This process preserves the delicate aromas of the resin and complementary botanicals - such as Mediterranean cypress, pink rose, and green peppercorn - resulting in a crisp, refreshing, and complex spirit at 40% ABV.

Axia’s profile is carefully crafted for versatility. It shines neat or on ice, but comes alive in a spectrum of cocktails - bringing a unique Mediterranean twist to classics like the Paloma or Espresso Martini. Bartenders around the world are discovering how Axia’s botanical layers add depth and freshness, redefining how Greek spirits can fit into the global cocktail lexicon.

Greek spirits in the global spotlight

Thanks to spirited innovation and a renewed focus on quality, Greece’s spirits scene has attracted growing international attention. Bartenders and consumers alike appreciate the authenticity and storytelling embedded in these liquors, which reflect not just flavour but geography, climate, and culture. Greek spirit brands are increasingly featured in world-class bars, competitions, and festivals - from Athens to London, New York to Tokyo - solidifying Greece’s reputation as a dynamic player in the premium spirits market.

Through Axia and others reinterpreting traditional ingredients, Greek distilling is evolving, embracing both its heritage and modern trends. This blend of past and future, authenticity and innovation, makes Greek spirits a rich category for trade partners seeking unique products with compelling stories and broad cocktail appeal.