During Carnival days on Naxos, George Tatakis visited a distillery dedicated to Kitro of Naxos, the island’s aromatic liqueur made from the leaves of Citrus medica. Among vintage posters, bottles, old machinery and copper stills, the visit revealed a quieter side of Naxian culture: the craft of distillation and the long memory of a local product.
The island’s quiet elixir
Away from the noise of Carnival, another tradition of Naxos survives through scent, leaves and distillation. Kitro of Naxos is made from the fragrant leaves of the Citrus medica tree, a fruit long connected with the island’s rural economy.
I had the chance to visit a distillery on the island and meet its owner, who offered a tour through the spaces where this local liqueur is produced. The room was filled with bottles, old posters, machinery and the atmosphere of a product that belongs deeply to Naxos.
A vintage poster for Kitron Naxou.
The owner of the distillery.
Entrance to the distillery.
Inside the Kitro distillery.
Leaves, stills and memory
The process begins with the harvest of citron leaves when their fragrance is strongest. They are cleaned and placed with water and wine spirits in traditional copper stills, where the aroma of the leaves becomes the base of the distillate.
The craft is technical, but it also carries memory. Kitro belongs to the agricultural history of Naxos, to its commerce, to its households, and to the island’s ability to turn a local plant into a distinctive cultural product.
Inside the distillery.
In the distillery, Naxos appeared not through spectacle, but through aroma, tools, patience and the memory of a local plant.
The visit revealed a side of the island that is easy to overlook during Carnival: a quieter culture of production, craft and continuity. Kitro is not only a drink. It is a small archive of Naxos in liquid form.
