As spring progresses rapidly and temperatures inch closer to the promise of summer, with the first tables being set by the waves on islands and seaside areas, the days of clinking glasses filled with traditional distillates like ouzo, alongside nibbling on appetizers against a backdrop of sunbathing octopuses and sunset views, seem to be just a matter of counting down the days.

In these moments, the stars are tsipouro, tsikoudia, and of course, ouzo—the quintessential summer spirit, deeply connected to both the island destinations of our country and to joyful, carefree times spent with friends. While Mytilene is undoubtedly the island most associated with this aromatic drink, there are credible indications that the nearby Chios preceded it in producing ouzo. Regardless, being on the fragrant island of the Eastern Aegean, it’s worth sampling not only the famous mastic liqueur but also the distilled products from historic distilleries such as Tetteris, Kakitsis, Psychis, Apalarina, and Stoupaki.

This year, Stoupaki Distillery celebrates 125 years of history, welcoming us to its modern facilities and introducing us to the secrets of distilling ouzo, the pride of the family distillery amidst a carefully expanding range of products that blend tradition with contemporary trends.

Stoupaki Ouzo: From Copper Still to Glass
The heritage that the fourth generation of the family passionately upholds is that of their great-grandfather, Giannis Stoupakis, who hailed from Chios and Smyrna. In 1900, next to his home in Dafnona, he established his olive oil press and distillery, for which he obtained a distillation license from the Ottomans.

In that first distillery with three stills, the entire family was involved in creating the ouzo, which was transported on donkeys in bakiras—copper vessels that maintained the temperature of the distillate—across all the villages of the island. Year after year, experience grew, tradition continued, and knowledge was passed down as a legacy to the younger generations, especially with the leadership taken over by Alexandros Stoupakis in 1960, one of the seven children of great-grandfather Giannis.

Although mastic distillate was later added to the production, the main product of the distillery, the so-called “kazani” ouzo with Chios anise, continued to be produced with 100% distillation, drop by drop, in traditional copper stills, finding its way into the markets of Athens. However, the significant leap came in 2010, with the business now in the hands of the third generation, and the namesake grandson of the founder managing the operation for two decades. The distillery was organized and relocated to new, larger facilities equipped with numerous distillation stills, modern production and bottling lines, and a lab staffed with trained personnel.

While wooden stills have now been replaced by steam stills, the two types of special ouzo offered today by Stoupaki Distillery stay true to the original recipe of great-grandfather Giannis. Whether it’s the 40° or 46° alcohol content, distilled twice, one unique ingredient that makes the taste stand out is undoubtedly the anise from southern Chios, which appears as seeds rather than star anise but is richer in essential oils, with the other aromatics remaining closely guarded secrets.

Distillates Evoking the Aromas of Chios
With a staff of 15, the Stoupaki Distillery maintains the same dedication to tradition and respect for the unique gifts of the Chios land. They continue to offer us the exquisite mastic distillate and a very special tsipouro, classic liqueurs that elevate modern cocktails, as well as healthy, natural soft drinks that bring the flavors of this beloved island into our simplest, everyday moments.

Starting with the resinous sap from mastic trees and 100% distillation liqueurs like Omiros and Miss Tic, every drop is akin to a true explosion of flavor with a lingering aromatic finish, encapsulating both family and Chios tradition. The standout is the use of pure mastic instead of mastic oil, sourced from the Chios Mastic Producers’ Cooperative to ensure consistently high quality.

Equally remarkable is the One Drop mandarin liqueur, which features the island’s other famous product, the aromatic PDO mandarins Citrus Deliciosa Tenore, making every sip a stroll through the narrow alleys of Chios’ Kampos. These liqueurs, along with the one that combines the fragrance of mastic and rose, are particularly popular in Italy and Spain, two of the approximately 15 countries to which Stoupaki’s distillates are exported, with Bulgaria showing a preference for the double-distilled ouzo and Germany for tsipouro. This is the single varietal Black Rose from Black Muscat of Tyrnavos (Moscato Hamburg), without anise, distilled in small copper stills, where rose aromas mingle with hints of raisins and dried figs, enriching the already aromatic character of the varietal.

As for the daily consumption of sufficient water for the body, it becomes a true delight with the sparkling mastic waters MASTIHO—plain, with mandarin, or rose—serving, along with the mastic lemonade with ginger, as a refreshing burst of flavor, just as welcome as summer approaches.

An Original Folklore Experience
If the organized tour of the modern facilities of this family distillery is a journey into the world of traditional Chios distillates, then the supplemental visit to the small folklore museum of Stoupaki Distillery completes this journey from past to present, creating a narrative of ancient traditions that still resonate today.

The unique museum space is none other than the place where the bold endeavor was launched at the dawn of the 20th century by great-grandfather Giannis, an idea conceived 15 years prior to utilize the old distillation unit. The authentic equipment, old objects—family heirlooms—and period furniture partly narrate the history of this particular distillery, while reviving the operations of the old olive oil press, bringing to life a schoolroom, and referencing the lifestyle and customs of an era that, though distant, has thankfully bequeathed us its authentic flavor.