Here’s what makes Axia special
Mastic Resin Tradition:
The mastic shrub has been providing its special resin since the 5th century BC. This elixir has a storied past, from being an antidote to snake venom to settling stomachs.
When the Ottomans ruled Chios, mastic resin was worth its weight in gold.
Axia’s Distinctive Spirit:
Unlike traditional Greek mastiha liqueurs, Axia is not liqueur-esque. Master distiller Maroussa Tsachaki has extracted the resin’s flavors—pine needles, liquorice, rose petals, pepper, and fresh citrus—into a refreshingly dry, clean, and characterful spirit.
Bartenders across Greece and the UK have embraced Axia. It graces the menus of bars like The Clumsies in Athens and Silverleaf in London, where it’s served in creative cocktails alongside ingredients like Roku gin, olive oil, and even Greek yogurt.
Making History:
Axia’s founders have a combined 300 years in the spirits industry. One is a seventh-generation Bacardi family member, and the other is a fifth-generation distiller.
The journey from idea to final liquid took four years. The process of procuring mastic resin is demanding physical work for growers, but it results in a spirit that defies tradition and captivates bartenders and enthusiasts alike.
Axia twists the millennia-old rules of mastiha-making, creating an unexpected and exciting experience with every sip. Its home on the island of Chios adds to its allure, connecting us to ancient traditions and the Aegean landscape.
