A strong Balkan anise spirit that turns cloudy white when water or ice is added, produced in Bulgaria since the early twentieth century. It is drunk cold with cold meze, most classically with tarator.
It begins with distillation, which is illegal without a licence in the EU and most of the world, and the commercial brands are proprietary formulations.
What goes into it
- a neutral grape or grain spirit
- anise
- mastic resin, in the older style
- sugar
How it is made
A base spirit is redistilled with anise and, in the traditional version, mastic resin from Chios, then sweetened and brought down to bottling strength with water. The clouding is anethole coming out of solution when the alcohol level drops — the same effect as in ouzo and raki.
How long it takes: distilled and bottled in a plant; no ageing needed
How it is eaten
Very cold with tarator, cheese and cold meze in summer.
History
A Balkan anise spirit produced in Bulgaria since the early twentieth century, traditionally taken with tarator.
Frequently asked questions
What is Mastika?
Mastika is a wine & spirit from Bulgaria: strong anise spirit turning cloudy with water, drunk with cold mezes. A Balkan anise spirit produced in Bulgaria since the early twentieth century, traditionally taken with tarator.
How is Mastika made?
A base spirit is redistilled with anise and, in the traditional version, mastic resin from Chios, then sweetened and brought down to bottling strength with water. The clouding is anethole coming out of solution when the alcohol level drops — the same effect as in ouzo and raki. It takes distilled and bottled in a plant; no ageing needed.
Can I make Mastika at home?
No, and the atlas gives no method for it. It begins with distillation, which is illegal without a licence in the EU and most of the world, and the commercial brands are proprietary formulations.
What goes into Mastika?
A neutral grape or grain spirit, anise, mastic resin, in the older style, sugar.
How is Mastika eaten?
Very cold with tarator, cheese and cold meze in summer.
