Skip to main content

Mahia: The Little-Known Moroccan Spirit You’re Going to Love

Morocco is one of the hottest destinations these days, both literally (it’s hot!) and in its cultural allure. Your mind might wander directly towards North African spices, but the country has something much sweeter to offer. Mahia, a local drink popular among the Jewish population, wants to carve out a spot in the international spirit arena.

This eau de vie is a clear brandy made from figs or dates with the addition of aniseed. As the Moroccan Jewish community gradually moved away to countries like Israel, Canada, and The United States, Mahia’s availability and production became an unintentional secret. David and Dorit Nahmias of Nahmias et Fils are trying to spread the word.

Recommended Videos

“Prior to us releasing our Mahia, most never heard of it unless they grew up in Morocco or heard of it from their parents or grandparents (Jewish or Muslim),” said David, Master Distiller. “Even people who traveled to Morocco most likely were not introduced to Mahia, as it is not readily available in places frequented by tourists.”

Founded in 2012 in Yonkers, New York, Nahmias et Fils distills and distributes Mahia and whiskey. With the more familiar whiskey balancing out the novelty of Mahia, the company has managed to thrive as the audience for Mahia grows.

mahia fig brandy from morocco in bottle on white background
Image used with permission by copyright holder

“As we are the sole producers of Mahia in U.S., it is a long road to introducing a new spirit category,” said David.

With a distillery just north of New York City, Nahmias et Fils’ Mahia has garnered interest from urbanite mixologists and earned shelf space in some large liquor stores in the Northeast. Depending on your state’s regulations, you can have a bottle of Mahia shipped to you. Once it arrives, you can enjoy the drink’s floral notes with fruity accents. The fig flavor comes through without overpowering the other elements and, since no sugar is added, the mahia never feels too sweet.

“My family distilled Mahia in Morocco for generations,” said David, referring to the 117-year-old recipe he uses. “Basically, I wanted to revitalize the tradition of making Mahia and introduce it to the world.”

Typically enjoyed as a digestif or on festive occasions, Mahia has no problem being the star of the show. As it enters a new era of consumption, however, Mahia’s uses are expanding within the culinary and mixology worlds. Here’s a fall-friendly cocktail to get you started (and here are some others that range further afield).

Black, White, and Fig Jazz

(Created by David Nahmias & Kimberly Nagel, Nahmias et Fils, Yonkers, NY)

  • 2 oz Nahmias et Fils Mahia
  • 4 oz apple cider
  • a squeeze of lemon juice
  • 1 tbsp sugar
  • ½ tbsp black pepper
  • apple slice to garnish

Method: Stir ingredients in cocktail shaker. Rim glass with black pepper and sugar. Serve over ice. Garnish with an apple slice.

To serve warm: Bring apple cider to a boil. Remove from heat and stir in the Mahia and lemon juice. Serve in a toddy glass or mug.

J. Fergus
Former Digital Trends Contributor
J. loves writing about the vices of life — decadent food, strong drinks, potent cannabis, and increasingly invasive…
Flashy Independence Day cocktails from Deep Eddy Vodka
Red, white, blue, and refreshing
Festive Deep Eddy shot.

The Fourth of July is tomorrow and if you don't have a signature cocktail in order yet, fear not. We've got two festive recipes from a vodka brand worth trying out at home. They're cold, colorful, and refreshing, meaning they're more than welcome on a long summer weekend.

Deep Eddy set us up with pair of cocktails befitting of the weekend, each with a trio of colors and flavors. In the end, you're set up with a beverage that can handle even the hottest afternoon as you try out some easy grilling recipes. And you can dress them up any way you like, adding cool straws or garnishes.
Declaration on Ice

Read more
The ultimate holiday weekend drink: Good Guys’ Frozen Fernet & Coke
Bitter, sweet, cold, and cola-driven
Amaro

Fernet is amazing stuff. The iconic Italian amaro adds a smack of bitterness and herbaceous goodness to your favorite cocktails, balancing out the drink at large and making it oh so tasty. And the liquid goes especially well with Coke, preferably frozen.

In the spirit of summer, we reached out to Good Guys in NYC for an optimal hot-weather cocktail. You know, the one that's the equivalent of playing in front of a gushing fire hydrant in New York City on a sweltering day. And I believe we have the drink.

Read more
Looking for a perfect sear on your steak? This surprising pantry item is the secret
The secret is already in your pantry
Grilled juicy marinated angus beef flank steak on wooden board. Finished juicy medium rare meat is resting before it is cut and sliced.

We already know that there are countless ways to cook a great steak. Whether you prefer the grill, a good old-fashioned cast-iron pan, or your beloved broiler, if you know what you're doing, you'll end up with a delicious meal. But if you've ever felt like your steak could use a bit more in the way of a perfectly crisp, deeply golden, ultra-crispy crust, the answer is probably already sitting in your pantry right now: cornstarch.

Why it works

Read more