I wouldn’t be surprised if you’ve never even heard of mahia before. As a key component of Marrakech, I would be remiss to not make a lengthy article explaining the background, description, and process of the spirit mahia, as well as our interpretation, mahia absolu.
Mahia originated in Morocco from the Jewish community centuries ago, well before colonization. Traditionally, it is created by taking dried fruits, rehydrating them, and creating a mash. The result is a deep burgundy substance that has the consistency of a typical smoothie. It is then left to ferment for approximately 2 weeks using natural yeast that is all around us in the air, just like how sourdough starters are made. After the mash has been thoroughly fermented, it’s transported into large copper stills to be distilled and remove any harsh acidic, butyric, and vinegar-like facets that could cause an unpleasant odor or tasting experience, and aniseed is added to give it the classic Mediterranean sparkle. After distillation, it is pressed out as a mostly clear, slightly colored spirit, and bottled for sale. It is a deep, sweet spirit, with floral nuances, and that characteristic anise note.
For my interpretation of mahia, there are two parts. There is the absolu, which captures the deeply sweet, fig-date fruity facets, as well as the slightly balsamic and floral facets that give it its dark character, and there is an ester called fig crotonate, more commonly known by its retail name, “Datilat”. Fig crotonate is what gives our mahia its volatile spirit-like “lift”, which, in combination with the deep mahia absolu, comes to make your brain smell a sweet, fruity, floral spirit that dries down to a dark slightly syrupy aroma.