The Naxos Kitro is a traditional Greek liqueur made from the leaves of the citron tree (Citrus medica) and has been recognized as a Protected Designation of Origin (PDO) product.
 
Its history goes back centuries, with citron cultivation on Naxos dating at least to the 17th century. However, production of the liqueur in the form we know today began in 1896, when Markos Vallindras established the first distillery in Chalki, Naxos.
 
The Vallindras family continues this tradition to this day, producing the liqueur using traditional methods and preserving the authenticity of the product.
 
Naxos Kitro is produced in three main varieties:
 
Green: Sweeter, with 30% alcohol.
 
Clear (Colorless): Moderately sweet, with 33% alcohol.
 
Yellow: Stronger, with 36% alcohol and less sugar.
 
 
The liqueur is made by distilling the leaves of the citron tree, which are harvested from October to February. Naxos Kitro is known for its aromatic flavor and is usually consumed as a digestive after meals.