Water of Life, Re-imagined
Mahia (ma-HEE-ya) is Morocco’s rare and exquisite fig eau-de-vie, cherished for centuries within Jewish Moroccan families.
At Nahmias et Fils, we distill Mahia from 100% first-choice figs, guided by our family’s 125-year-old recipe to create a spirit defined by purity, elegance, and quiet complexity. Crystal clear and beautifully aromatic, Mahia reveals a whisper of anise and soft floral tones that unfold into a refined, elegant finish.
This delicate balance of purity and character is the hallmark of a spirit crafted with intention and heritage. Mahia carries the natural richness and depth of the fruit while remaining exceptionally smooth — more akin to a fine artisanal eau-de-vie than a liqueur. Each small batch reflects generations of tradition, preserving the craftsmanship passed down through our Moroccan Jewish family for over a century.
Its name, “water of life,” speaks to Mahia’s timeless role in Moroccan Jewish homes and celebrations: a spirit shared at milestones, gatherings, and moments of warmth. Today, we continue that legacy at Nahmias et Fils, presenting this rare historic fig spirit in a modern world.
The process
1. Selecting & Preparing Figs
We hand-select perfectly ripe figs at peak aromatic maturity, then crush them directly into a thick, pulpy mash. This mash preserves the full spectrum of natural aroma and flavor compounds inherent in the fruit — the sugars, acids, esters and terpenes that will drive both fermentation and the eventual distillate bouquet.
2. Natural Fermentation
Once mashed, the fig pulp undergoes slow, natural fermentation, typically over a period of up to two weeks. We rely on the fruit’s native yeasts and microflora rather than added sugar or additives, letting the figs themselves provide all the fermentable sugars and character. In fruit-based eaux-de-vie, fermentation durations of 7–10 days at modest temperatures (23-28 °C) are common for converting sugars into 8–10% alcohol by volume, with minimal external intervention.
During fermentation, the must evolves: carbon dioxide is released, alcohol is formed, and flavour precursors (esters, aldehydes) develop. We monitor temperature and pH to ensure gentle, controlled conversion, preserving the subtle fig aromatics.
3. Copper Pot Distillation
After fermentation reaches completion, the fig wash moves into copper pot stills where we gently heat it for distillation. The copper construction of the still plays a key role: as vapours rise, the copper catalyses reactions that remove undesirable sulphur compounds and refine aromatic esters, producing a cleaner, more elegant final spirit.
We make careful “cuts” — selecting the heart of the distillate while discarding the early “heads” (lighter, volatile compounds) and the late “tails” (heavier, less refined congeners). This precision yields a spirit that is crisp, aromatic, and true to the fig origin.
4. A Touch of Anise
To honour its Moroccan Jewish heritage and traditional flavor profile, we add a subtle hint of anise after distillation. The anise element is very light — just enough to evoke that North African lineage without overwhelming the pure fig character. This touch gives Mahia its distinctive signature: fruit-driven, yet softly spiced.
5. Bottling by Hand
After distillation, the spirit rests briefly to harmonize its aroma and flavour. We filter it gently, proof it to our targeted bottle strength, and label and bottle each batch in our Yonkers distillery. This level of craftsmanship ensures the same care and heritage go into the vessel that carries the spirit as went into its making.