LONDON, Nov. 15, 2021 /PRNewswire/ -- Axia is making its debut in the US, UK and Greece markets as the world's first extra-dry Mastiha spirit, distilled from the natural resin of the Mastiha tree that can only be harvested on the island of Chios, Greece. Mastic is widely used as a spice in Greek cooking—from bread to marinades. It is also popular as an antioxidant supplement. The spirit is crystal clear. On the nose, it’s semi-dry with green vegetative notes of cut grass and notes of mint, anise and menthol, along with some floral potpourri, especially rose petal and dried bergamot aromas. There is a bit of wet stone minerality accompanied by some spicy notes and a bit of pepper. Axia is twice distilled in hand-crafted copper stills on the island of Lesvos, bottles at 40% ABV with 0.5% sugar and no additives or sweeteners. Axia can be served simply - tall over ice with Mediterranean tonic water and garnished with rosemary leaf, star anise and peppercorns.

The fresh, floral, and citrus aroma and pine, cedar, and citrus palate of Axia lend the spirit to be served with tonic or in classic serves such as margaritas and sours. On the nose, Axia boasts aromas of fresh cut grass, rose water and dried orange peels. On the palate, notes of earth pine and cedar are presented, balanced with bergamot, cypress and citrus flavours. The brand has been created by Adrian Clarke, a seventh-generation member of the Bacardi family, and Nikos Kalogiannis, a fifth-generation distiller of ouzo. Axia is the world’s first extra dry spirit strength mastiha (pronounced MasTikaa). Produced from mastic trees that originate and grow in the southern part of the Greek Island of Chios. Cultivating mastic is an age old and sustainable practice that is both time and labor intensive. The treeis“milked” and left to dry in the wind, which forms mastic crystals that are collected, cleaned and graded by hand. Axiaproduction includes maceration, distillationand “ageing” as parts of the unique recipe, with the total processlastingover a month.The end result is a premium, unsweetened 40% ABV spirit with velvety flavour notes of bergamot, cedar, cypress, mint, grass and pepper and a fragrant, rose aroma. We have a programme. We launched in the UK and the US. Now, in Greece. These are the first three targets. We have to establish the brand in these markets to let the people know our product. It’s a product of innovation. We are using raw material that was used 2,500 years ago. The plan is to establish it all over Greece, then go outside and expand – make it bigger. What’s your favourite thing about the spirit?Mastic liqueurs are produced by dissolving mastic crystals, powder or oil with alcohol and then distilling the mixture, typically twice. Water and sugar are added to reduce the alcoholic strength and sweeten the spirit. Axia is making its debut in the US, UK and Greece markets as the world’s first extra-dry mastiha spirit, distilled from the natural resin of the mastiha tree that can only be harvested on the island of Chios, Greece. I have grown up here my whole life. I cannot describe to you the feeling that I have: of being in a mastiha field with all these aromas. It’s mesmerising. The aromas of the flowers. The smell of the ground, the soil. The humidity. The botanicals are mixed with all these aromas. It’s so many aromas in one. I find when I taste and smell the spirit I have access to it. It’s a feeling that just reminds me of being there. It’s very connected to me. How do you plan to adapt the marketing of the Greek spirit for the global market?

Axia produces its Mastiha spirit at Kalogiannis’ Plomari Distillery on the island of Mytilene. Unlike traditional Mastiha liqueurs, however, Axia Mastiha only has about .5% sugar by weight. Traditional Mastiha can be as much as 7% sugar. Pour the Axia into a chilled wine glass, add ice cubes and top up with tonic. Garnish with a rosemary leaf, a star anise and 5 pink peppercornsI cannot describe this to you, because it’s feeling that is really… the science of tasting is connected to our memories that we had years ago. Axia is a spirit produced from a gum extracted from the bark of the Mediterranean mastiha tree, which grows on the Greek island of Chios. There are pronounced citrus notes of orange and mandarin on the palate and a touch of lemon zest. The spirit has just a hint of candied sweetness, slightly marshmallow-like, which, along with the citrus notes, gives it a slight marmalade-like flavor. There is a hint of clove, a chili-like pepperiness, subtle resinous notes of pine pitch and a persistent herbal note.

Axia’ comes from the word ‘value’ in Greek and represents the importance of the mastiha tree. For centuries, mastic resin – known locally as the tears of Chios – has been extracted from the mastiha tree and traded for its sweet floral scent and antioxidant healing qualities. It has also been used in traditional Greek cuisine and contemporary culinary culture – from bread baking and patisserie to meat and fish marinades. Greek brand Axia is rolling out its extra dry mastic spirit to the UK market, a liquid made from the aromatic resin of the mastiha tree.Axia' comes from the word 'value' in Greek and represents the importance of the Mastiha tree. For centuries, mastic resin - known locally as the tears of Chios - has been extracted from the Mastiha tree and traded for its sweet floral scent and antioxidant healing qualities. It has also been used in traditional Greek cuisine and contemporary culinary culture – from bread baking and patisserie to meat and fish marinades. Axia founders Adrian Clarke and Nikos Kalogiannis said: “We are proudly mixing ancient traditions with new ideas and processes and introducing the incomparable taste of mastiha to a new generation of flavour chasers and spirits enthusiasts.” At the Athens Bar Show, which took place 9-11 November in Greece, The Spirits Business sat down with Axia global brand ambassador Giannis Miliotis to discuss the new product. Axia is being launched as a completely new spirit category – what has been the general response?