Though not made with anise, the flavor profile and body may remind you a bit of Sambuca. During production, it is filtered through the roots of the mastic tree, a small evergreen native to the Mediterranean. It is then seasoned with the resin gathered from the tree. The resin is collected and added to Mastika in a liquid state, but, when hardened, takes the form of tears or drops. This "Mastic Gum," shown above, is a stand-alone product in its own right that many chew for both medicinal and culinary purposes. The word "mastic" is derived from the Greek "to chew."
While it has Greek origins, Mastika can now be found all over Europe, especially Turkey, Bulgaria, and Macedonia. In Bulgaria, it is used to make a "cloud cocktail." In Macedonia, it is usually drank before meals as an aperitif. It is tough to find here in the States, but your best bet is to look for it in Greek grocery stores in large metropolitan areas.
[Photo: Wisdom of the Plant Devas]