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The first production of the distillates begins with the distillation of various wine varieties (mainly Savatiano and Rhoditis) that after a double distillation are kept in cellars in relatively small, brand new, oak, of the limousine type barrels of 300–350 L usually made in France. French barrels are considered more desirable than those made in America due to the fact that the species of French Oak used in barrel production have smaller pores than its American counterpart. These small pores slow down the transfer of flavor between the barrel and the liquor contained within it, resulting in a more subtle, refined finished product. Some of the distillates are moved in large barrels of 3 cubic meter volume to mature further and used for the main body of the blend. It will mature anywhere from three (the three star Metaxa) to 30 years for the Grand Reserve.

The mean time wine is being prepared for the Alexandrian and Samian Moschatto from the area of Samos, Limnos and Patras. The wine is maturing for nearly two years in used metaxa barrels. It turns to a deep caramel color with very rich aromas, from the moschatto with dominant the aromas of dried fruits, lavender, white roses and hints of various Spices. Its Flavour is rich and sweet.

The third part of the process is the most top guarded secret of the company and only a few people know the process and the precise recipe. A mixture of various spices and distilled water is prepared. To the base, the rose petals, spices and other herbal flavourings are added. The final product has a very complex and unique aromatic character that has aromas of roses, pepper, bay leaf, cinnamon and nutmeg. This mixture is allowed to "marry" for at least six months, then chilled at -6°C for 48 hours ^{[ 1 ]} , filtered, before being bottled.

Those three blends are mixed at the final blending in such a way that the quality, taste, colour and aromas of the brandy are kept as constant as possible. Final steps involve the correction of the colour and the balancing of the alcohol levels. Most of them are mixed with young Moschatto wine to mellow the flavour, and therefore they are slightly maturing when are kept in the bottle