PRIMARY FLAVOURS

• Liquorice
• Bay Leaf
• Juniper
• Mastic
• Herby
• Citrus

Story

Hidden in the hills of Greece, where spring water flows like mythology and time politely minds its manners, you'll find the Melissanidi Traditional Distillery - a 100-year-old family operation that treats distilling like a sacred art. These folks have been coaxing booze from botanicals since 1924, and while their copper stills might be vintage, their palate is anything but dusty. Today, the third generation has taken the reins - blending century-old secrets with just enough modern wizardry to make something both timeless and totally drinkable.

Melissanidi’s liquid lineup includes some of Greece’s greatest hits - ouzo and tsipouro - but their crown jewel, the one that struts into the room wearing a linen suit and smelling faintly of citrus groves and seafaring poetry, is Mataroa 'Mediterranean' Dry Gin. It’s not just a spirit; it’s a love letter to the coastline. And no surprise: these are people who’d rather take water from a mountain spring than a tap, and whose idea of a casual ingredient list includes Tunisian coriander, Cypriot chamomile, and Greek mastic resin that tastes like Zeus personally signed off on it.

Mataroa Dry Gin isn’t here to whisper. It’s here to travel. Inside every bottle, twelve botanicals hitch a ride across the Mediterranean - a wild crew of floral, citrus, spice, and herb, each one more interesting than your last Tinder date. There’s lavender with French finesse, Italian orris root, and Moroccan mandarin. Sip it neat; or mix it into a G&T or a Negroni and suddenly your kitchen feels like a rooftop bar in Athens. Sophisticated, bold, and just eccentric enough to keep you guessing - Mataroa Dry Gin is the spirit your botanicals wish they could join.

Specs

PAIRING GUIDE

Mataroa Mediterranean Dry Gin doesn’t just want to sit pretty in your glass - it wants a dinner invite too. Its herbaceous, citrusy swagger pairs brilliantly with seafood that’s kissed by fire: think chargrilled octopus with lemon and smoked paprika, or seared scallops on a bed of herby couscous like the Mediterranean met Coachella. Fancy something fuss-free but chef-vibe adjacent? Whip up a gin-infused tzatziki (yes, really) and serve it with lamb koftas - your guests will think you summer in Santorini. And for the overachievers: poach some mussels in gin, garlic, and cream, then cancel all your plans, because you just won dinner.

RECIPE MATCHES

• Chargrilled Tuna with Shoestring Potato
• Authentic Greek Tzatziki
• Quinoa and Lamb Burgers with Beet Tzatziki