There is hardly a dinner on Mallorca that doesn't end with a small glass taken straight from the freezer. Hierbas de Mallorca is not a tourist drink, but an integral part of the island's culture, with a protected geographical indication and a recipe that every family makes a little differently.
What's inside
The base is a neutral alcohol in which the island's herbs are macerated. Typical ingredients include fennel, anise, mint, rosemary, lemon and orange leaves, chamomile, sage, and St. John's wort. Depending on the producer, up to thirty different plants are combined.
Almost all of them grow on Mallorca itself. This is exactly what distinguishes Hierbas from industrial herbal liqueurs: the recipe follows what is available on the island, not what can be purchased globally.
Dulces, secas or mezcladas
There are three varieties, and the choice determines the first impression much more than the brand.
Hierbas dulces are sweet, smooth, and usually around 25 percent alcohol. The best entry point for anyone who hasn't liked herbal liqueur before.
Hierbas secas are dry, significantly more herbal, and stronger, at up to 40 percent. Those who like anise and bitter notes will find their match here.
Hierbas mezcladas lie somewhere in between and are the most common choice on the island. They best suit most people's taste.
How to drink it
Ice-cold, in a small glass, after dinner. On Mallorca, the bottle stays in the freezer, not the cupboard. The alcohol content prevents it from freezing, and the cold takes the heaviness out of the sweetness.
Ice cubes do not belong in it, as they only water it down. Those who want to enjoy it for longer mix Hierbas secas with tonic water and a slice of lemon, a drink that goes by the name Hierbas con tónica in the island's bars.
Why it is so prevalent on the island
Herbal liqueur was originally a home remedy. In the fincas, herbs were steeped in schnapps to preserve them and drunk for stomach ailments. The remedy became a ritual, and the ritual turned into an industry with a protected origin.
To this day, some of the best bottlings are produced by small distilleries that collect their own herbs. You can find our selection under Hierbas and liqueurs from Mallorca.
What goes well with it
A plate of pickled olives or roasted almonds with sea salt are the classic companions when the evening drags on. If you want to give it as a gift, combine a bottle with almonds and cookies. You can find ready-made combinations in our gift boxes.
Frequently asked questions
Does an opened bottle keep? Yes, easily for years. The herbal notes become a bit rounder over time.
Is Hierbas the same as Palo? No. Palo de Mallorca is bitter and based on gentian root and cinchona bark; it is drunk before dinner and tastes completely different.
Why are there herbs floating in the bottle? Many traditional bottlings leave branches in the bottle. This is intentional and a sign of artisanal production.
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