HERBAL LIQUERS:
The Balearic Islands has two well known spirits especially in Mallorca called Hierbas and Palo.
The herbs "HIERBAS" have three varieties which differ between sweet, dried and mixed, the name given in the local language is "Herb".
They have a long tradition in the Islands and there are families who continues to develop in their houses, From sixteenth century were used as medicinal brebajes from old apothecaries preparing to cope with epidemics of the time.
Are currently registered as scheduled and got their own Denominacion de Origen.
Its development can vary depending on who realize and each has its special touch that gives a slightly different flavor, always use herbs as the basis of their preparation, some of these may be the fennel, rosemary, Manzanillo or even lemon , later they can add anise with a higher alcohol content.
It is a tradition to take these herbs after lunch or dinner as a digestive component, drinked with ice, cold, or natural.
-
The PaloLike Herb emerged as a medicinal remedy in this case the Malaria has an excellent flavor but this is completely different from herbs although its origin also corresponds to the sixteenth century.
It takes as Aperitive and not as digestive
Some prefer it accompanied by Syphon mainly on the islands, but also takes SOLO or with ice.
For its preparation were used as are the two plants
which kept poking into alcohol to prevent fermentation, for after Also Add sugar, thus eliminating the bitter taste,
has been modifying its development during all this period even employ carobs, although currently burnt sugar seams to be the secret of this liquor typical of the islands of Majorca and Ibiza.
There are still several factories in Majorca and Ibiza that develop these artisan spirits following the tradition inherited from their Balearic ancestors.
Palo is an exquisite liqueur which originated in the 16th and 17th Centuries, when there was a lot of swampland in Majorca and the mosquitoes spread the terrible disease of malaria. To combat it, they used two plants, quina calisaia (cinchona) and genciana (gentian) which they conserved by putting them in alcohol to stop them from fermenting. They also added sugar to take away the bitter taste. The largest production is concentrated in Majorca, although it is also produced in Eivissa.
Over the years, the production of palo has undergone modifications, and today it is made with burnt sugar, the secret of this liqueur. According to the connoisseurs, all palos are made with the same basic ingredients, but no two taste the same.
Unlike herbes, palo is drunk as an aperitif before meals. It can be drunk neat, with ice, or with soda, the most popular way on the islands.
WINELike all Mediterranean Places, the Balearic Islands have been making wine all through the ages. The different civilisations of this Islands brought with them knowledge about winemaking.
The replacement of the ancestral techniques of preparation by the most modern and respectful of the environment make this industry to recieve international awards and distinctions.
There are already several councils in Majorca regulators responsible for protecting and maintaining the quality of their wines , enjoying a revival for the Wine in Majorca.
- MACIĀ BATLE
Bodegues Maciā Batle
Cami de Coanegra, s/n
07320 Santa Maria del Cami - Mallorca
Islas Baleares
Tel.: +34 971 140 014
Fax: +34 971 140 086
web:
Bodegas Macia Batle- JOSE LUIS FERRER
Franja Roja, S.L.
Conquistador, 103
Carretera Palma-Alcudia
07350 Binissalem-Mallorca-Espaņa
Tel. 971 51 10 50
Fax 971 87 00 84
info@vinosferrer.com
web:
Vinos Jose Luis Ferrer