Souma

Produced on the island of Chios, this Greek spirit is distilled from sun-dried and fermented figs in traditional copper stills, similar to those used for making ouzo or raki. Traditionally, the production of souma starts around the end of October, and it typically lasts until mid-December.

The preparation of the figs, however, starts earlier, usually at the end of August, when the fruits are gathered, dried, and allowed to ferment in large barrels with water and yeast. This beverage is made by the local people of Chios, in traditional home distilleries, and it can be bought from individuals selling it in unlabeled bottles throughout the island.

Souma is often flavored with aniseed, mastic, or fruits such as mandarin oranges, apples, or quinces. The whole process of preparing the spirit is a special time of the year on the island, with people getting together in large groups to sing, dance, and savor various traditional dishes while distilling the beverage.

The people of Chios enjoy this strong beverage every day and on any special occasion, and it is recommended to pair it with a variety of traditional meze dishes or with dried fruits and nuts.