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Tetteris Mastic Liqueur 24% 500ml
From the early 20th century, Tetteris Distillery has been disilling the miraculous 'tear' of the Mastiha shrub to produce fine liqueurs, whose taste encompasses the history of the island of Chios.
£15.50
The Legend has it that when the dead body of Saint Isidoros was thrown amongst the Mastiha shrubs, the shrubs shed tears. The 'tear drops' became the Mastiha gum - crystalline resin droplets. This tear has enchanted travelers, adventurers and conquerors and has made Chios a proud and famous island.
Although the Mastiha shrub grows in many places throughout the world, it is only in the southern part of Chios that it shed its 'tears'. The healing properties of the Mastiha gum, particularly for the stomach, blood and liver was known in and since ancient times. Today this knowledge has been proven scientifically and is in use for the treatment of peptic ulcers.
Net content: 500ml
Packaging: Glass bottle
Suitable for Vegetarians and Vegans
Ingredients: 24% Alcohol
Although the Mastiha shrub grows in many places throughout the world, it is only in the southern part of Chios that it shed its 'tears'. The healing properties of the Mastiha gum, particularly for the stomach, blood and liver was known in and since ancient times. Today this knowledge has been proven scientifically and is in use for the treatment of peptic ulcers.
Net content: 500ml
Packaging: Glass bottle
Suitable for Vegetarians and Vegans
Ingredients: 24% Alcohol
Sweet and light in flavour, mastiha liqueur can be served, ice cold, as a digestif, an apperitif or mixed in cocktails. Traditionally it was served with desserts and with coffee.
Tetteris Bros, Chios, Aegean Islands
Established in the mid-nineteenth century, Tetteris Distillery is a family-run business that uses traditional methods and recipes. Stylianos Tetteris began distilling ouzo on his native island in 1846, and it was particularly popular with the wives of the occupying Turkish forces. Eventually, his ouzo and mastiha was imported to Istanbul and, by 1930, to Egypt, where many Greeks resided. In 1912, just after the liberation of Chios from the Turks, Styllianos’s son, Ioannis, officially opened the distillery and it became the first authorized distillery of the Greek state. Shortly after 1954, Tetteris Distillery was the first one to distil and produce a mastic-based liqueur. The distilling of ouzo is a time-honoured process which takes anything between 9 and 12 hours; anise seeds are carefully blended with aromatic herbs and pure alcohol and distilled over wood burning fire to produce a high-quality ouzo which then matures in stainless steel tanks.
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