Soft drinks (CRYSTAL)
Lesvos has a strong and long-standing tradition in the soft drink industry, which dates back to the mid-20th century. Local soft drink production on the island is a characteristic example of the survival and evolution of a family-run workshop, which has managed to preserve its identity in an environment of intense competition from multinational companies. Lesvos’ soft drink is inextricably linked with local culture, the coolness of summer, and the flavors of the island’s land.
The soft drink of Lesvos is identified mainly with the brand name KRYSTAL, which is the principal representative of the local craft industry in the sector. The company began production on Lesvos around the 1950s in Polichnitos, and since 1971 it has been run by the Syka family, which continues to modernize the plant to this day while nevertheless preserving the traditional recipe.
The main variations of the product include the classic types:
- Lemonade
- Orangeade
- Gazoza (a carbonated drink with lemon and lime aroma, often synonymous with flavored soda)
The uniqueness of the product lies in its uninterrupted local production and the use of pure water from Lesvos.
The production of local soft drinks is closely linked to Polichnitos on Lesvos, where it began and where the headquarters of the main production unit are still located today. Polichnitos, an area in southern Lesvos, is characterized by its proximity to natural springs and its general agricultural development—factors that contribute to the quality of the raw materials.
The most important geographical factor for the quality of the soft drinks is the water. Although modern soft drinks use concentrated juices or flavorings, the island’s pure water forms the basis of the final product (around 90% of its composition). The island’s pedoclimatic identity—particularly its abundant sunshine and rich citrus production (even though their use is now reinforced with concentrates)—has traditionally made Lesvos ideal for the preparation of refreshing beverages.
The production method of modern soft drinks in Lesvos is a standardized industrial process that ensures hygiene and consistent quality, while at the same time preserving traditional flavors.
- Water Preparation: The base of every soft drink is water. The water undergoes strict treatment (filtration, disinfection, softening) to ensure absolute purity and the appropriate composition for mixing the ingredients.
- Preparation of the Concentrated Syrup: The syrup (known as the base) is prepared by mixing the main ingredients:
- Sweeteners: Sugar or substitutes (such as aspartame, acesulfame potassium) for light products.
- Acidifying Agent: Usually citric acid, to balance the taste and act as a preservative.
- Flavoring Substances: Concentrated juices or essential oils (e.g. lemon, orange) that give the characteristic aroma.
- Preservatives: Such as sodium benzoate, for preserving the product.
- Mixing and Carbonation: The prepared syrup is mixed with the treated water in a specific ratio. Then, the final liquid is led to carbonation, where carbon dioxide is injected under pressure, creating the bubbles.
- Bottling and Packaging: The final product is immediately bottled in glass or plastic bottles, sealed and packaged. Local tradition is honored by preserving the 250ml or 330ml glass bottle, which harks back to the era of artisanal production.
Traditional practices: Earlier methods, especially in the 1950s, relied on more manual bottling processes (in glass bottles) and likely used a higher proportion of fresh lemon juice from local crops, before industrial concentrates became predominant.
The production of local soft drinks on Lesvos has a significant social and economic impact, going beyond mere commercial activity:
- Preservation of Craft Tradition: The existence of a local production unit keeps alive the tradition of food and beverage craftsmanship, in contrast to the complete dominance of large national and multinational companies.
- Local Employment: The soft drink factory in Polichnitos is a source of local employment and helps maintain the population in a rural area.
- Gastronomic Identity: The soft drink is considered a local flavor, inextricably linked with the memories of residents and visitors. Its consumption in cafés and tavernas underscores the local character of the experience.
The history of soft drinks on Lesvos begins in the mid-20th century, a period during which the small-scale production of refreshing beverages flourished throughout Greece.
- 1950s–60s: The KRYSTAL company began its production in Polichnitos, Lesvos. At that time, soft drinks were often bottled in traditional glass bottles, and distribution to the island’s villages was carried out by more primitive means.
- 1971 and onwards: The business passed to the Syka family, which gradually proceeded to modernize the mechanical equipment, while maintaining its headquarters in Polichnitos. The preservation of the traditional taste, combined with improvements in standardization, allowed the product to survive and establish itself as the quintessential local soft drink.
The cultural heritage of Lesvos’ soft drink is intertwined with the notion of “local refreshment” and purity, in an era when mass commerce had not yet fully prevailed.
The consumption of the soft drink on Lesvos is integrated into the following customs:
- While ouzo dominates as an apéritif or accompaniment to meze, local soft drinks are often offered to younger people or as a refreshing end to the meal in cafés and tavernas, especially after the consumption of local ouzo.
- The Café Habit: The soft drink, especially Gazoza or Lemonade, was an integral part of the order, alongside Greek coffee or ouzo, in the traditional cafés of Polichnitos and other villages.
