In all regions and areas of the Balkans, local people produce special aniseed-based spirits. World-renound ones include the Greek Ouzo and the Turkish Raki. Of course, the Bulgarians also have their very own special anise-based alcoholic drink, or more precisely a liqueur - Mastika. Served solo on the rocks or in an ice-cold double as Mastika & Menta, it is particularly popular as an aperitif ranging from Sofia to Burgas. Beyond that, when it comes to mastika, they reject any comparison with their liquid cousins from the surrounding countries. This is not simply due to the fact that Mastika, according to all true Bulgarians, is tastier than these alternatives. Thanks to its special production, it is also much more palatable. Follow us on a short journey through the world of Mastika & Menta and see for yourself how much truth there is behind this estimation.

In Bulgaria, people in some parts of the country are still used to a very rustic way of life. Their cuisine is simple and hearty, their customs and everyday life are based on the changing seasons and the richness of nature. To this day, in Bulgarian villages and less densely populated areas, knowledge of medicinal plants, essential oils and the preparation of various helpful spices still plays a major role. For centuries, the people there have relied on the production of so-called healing alcoholic essences, which are known for their high digestibility and stimulating effect.

The history of Mastika & Mentha, just like the history of almost all spirits in its beginnings, is more a history of medicine than that of a drinking culture. It began in the Middle Ages, when monks living in the Balkans first had the idea of soaking the herbs and medicinal plants grown in their monastery gardens in pure alcohol in order to extract their ingredients and at the same time obtain a storable product. Particularly popular with the Fathers and Fratres often afflicted with stomach and digestive problems: anise, fennel and peppermint. This is no coincidence, since these are the very medicinal plants that are best suited to remedy indispositions related to the digestive tract. They are also said to have aphrodisiac and toning properties, especially when combined with alcohol.

With the beginning of the early modern age, when the knowledge about the distillation process, which had previously been reserved for monastic or aristocratic circles, spread more and more among the rural population, among herbal women and farmers, the healing effect of a good anise or peppermint liqueur was still in the foreground at that time. As a result of a rising standard of living and the associated change in general living customs, however, the good monastery droplets became a popular luxury food over the centuries. The beginning of this period also marks the birth of the Bulgarian specialties Mastika & Menta, as we know and appreciate them today.

Due to its historical spread through the Balkans, Mastika in particular has not only established itself in Bulgaria. Greece, as a direct neighbour of Bulgaria, has also known and produced Mastika for a long time and even has its own historiography in this respect. According to this, the Greeks, namely the inhabitants of the Aegean islands of Chios and Crete, even want to be connected to origins of the invention of Mastika. However, this only causes a mild amusement for many Bulgarians.

Liqueurs like Mastika & Menta can be produced in many different ways. For example via maceration, i.e. by soaking the herbs and seeds used in each case in alcohol. Another possibility is the far more modern one, in which industrially produced extracts of the respective ingredients are simply mixed with alcohol. Mastika & Menta, however, are produced according to a third, traditional Bulgarian method.

In the case of Mastika, essential oils, the so-called anethole, are extracted from aniseed and fennel seeds as well as from mastic - the resin of the mastic bush, which is widely spread in Bulgaria. In the second step these oils are mixed with tasteless alcohol distilled from plums or damsons. In the third step, up to 40 grams of sugar per litre may be added to round off the taste. In the fourth and last step before bottling, the product is brought to drinking strength with water, which produces the crystallization effects typical of Mastika, and a genuine Bulgarian Mastika must have an alcohol content of at least 47%. Incidentally, although mastic apparently coined the name of the spirit, it is no longer consistently used in the production of Mastika, which is a pity for many connoisseurs. For them, the slightly oily consistency of their favourite liqueur, which is further enhanced by mastic, is the decisive characteristic. Fennel is not always used either, but aniseed is always obligatory.

The process is very similar in the production of the Bulgarian menta. The only difference is that anise, fennel and mastic are replaced by peppermint, from which the desired aromatic essential oils are isolated and mixed with pure alcohol. Producers are also allowed to be a little more generous with the addition of sugar to menta than with mastic. When brought to drinking strength, most of the Menta varieties produced in Bulgaria contain 25% alcohol.

As far as the drinking culture around Mastika & Menta is concerned, one can confidently state that it is very widespread throughout Bulgaria. However, it is primarily the Mastika that is put in the glass. They drink it pure on ice as an aperitif or diluted with water as a refreshing accompaniment to their traditional Schopska salad. It is also being used more and more often, especially in the clubs of the larger cities, for ingenious cocktail creations based on milk, which tastefully outshines many a dessert. In connection with mixed drinks, menta also comes into play, which Bulgarians usually sip straight from the classic liqueur glass, but then like to accompany it with a small cocktail cherry.

The absolute hit in Bulgaria, however, was and still is Mastika & Menta together in one glass: in the form of the Oblak cocktail, which is now known and loved even among bartenders all over the world. Here the - not very complicated - recipe.

The Oblak: Mastika & Menta, stirred, not shaken

Take:
- 5 cl Mastics
- 5 cl Menta
- 1 lowball glass
- ample ice cream

Fill the glass to the brim with ice. Mix Mastika & Menta in a shaker and then slowly pour into the glass. Serve with some mint and serve immediately!

Since the early modern times and the emergence of the specialties Mastika & Menta, as everywhere in Bulgaria, many things have changed. However, one thing has remained the same, especially in the largely natural areas of the mountainous and some coastal regions: The rich natural supply of, and the excellent conditions for, the cultivation of medicinal plants such as anise, fennel and mint as well as for the production of mastic. There is also an abundance of high-quality raw materials for the production of pure alcohol such as plums in Bulgaria.

As expected, it is the big names in the industry, such as Vinprom Peshtera and Vinprom Karnobat, who play in the big leagues of the Bulgarian Mastika and Menta field and whose products are preferred by most Bulgarians. Both companies are once again proving themselves to be distinguished purists in their field, who do not renounce the traditional ingredient mastic and who strictly rely on traditional production methods, first-class raw materials and gentle processing. Your Bulgaria-Shop would like to introduce you to some selected highlights from the product range of the two companies.

This powerful and original Mastika convinces with a balanced sweetness and with the play of light of its crystals in the glass. A classic that many Bulgarians and vacationers reach for in the evening to enjoy it either on the rocks or diluted with ice water with the Bulgarian salad of salads, the already mentioned Schopska salad, spicy sheep's cheese and spicy olives. The selected raw materials for this typical Bulgarian Mastika originate in one of the tribal regions of Vinprom Peshtera in the area around Burgas on the Black Sea.

Paired with the Peshtera Mastika, a 100% suitable double partner for the Oblak. Also pure or on ice a pleasure in small sips. The mint used for the production of this world-class peppermint liqueur comes from the sunny valleys of the Rhodopes and has been handpicked. In addition, the specialists at Vinprom Peshtera have two secret tips for you regarding the enjoyment of Peshtera Menta.

1: Why not try it as a long drink in a 1:5 ratio with sprite?

2: Peshtera Menta as a basis for a delicious cocktail with vanilla ice cream and cream, which can also replace a snack, depending on the set and setting.

Vinprom Karnobat is known for setting accents in its products that amaze the entirety of Bulgaria. The concept of Karnobat, however, worked. This perfectly balanced and stringently composed Mastika, with its distinctive star anise aroma and fine crystalline structure, is beloved throughout Bulgaria.

The love affair of Mastika & Menta, which has now lasted for centuries, will thus continue in this century. The Bulgaria-Shop has made it its business to stay on the ball for you and to inform you about possible future highlights of this affair in drinkable form.

Until then, you should always bear in mind that Mastika & Menta, as we already mentioned, is said to have a toning, even an aphrodisiac effect. We would be pleased if you would treat yourself to an ice-cold Oblak from time to time and think back to your beautiful summer holidays. Even if there is the danger of getting a little hot.