Local Drinks


Like all Mediterranean regions, the Balearic Islands have been making wine all through the ages. The different civilisations that have passed through the islands brought with them knowledge about winemaking, which is currently enjoying a revival.
Cutting-edge techniques are combined with ancestral traditions to produce top-quality wines that boast a number of protected denominations of origin and have won the highest honours at international fairs and competitions. An excellent accompaniment to sampling the island's cuisine and a unique way to take the aromas and flavours of our land away with you in bottles.

Herbes and Palo

Mallorca and Eivissa's most traditional liqueurs have their origin in the medicinal concoctions which the apothecaries used to prepare in the 16th Century to fight against epidemics. Two of these are herbes (herbs) and palo, which have a Denomination of Origin guarantee.
The Mallorcan and Ibizan herbes (herbal liqueurs), although of different flavours, are made from a base of different herbs which in some cases, include more than 30 different kinds. Fennel, rosemary, leaves of the orange and lemon tree, camomile and lemon balm are left to macerate during several months and the resulting concentrate is mixed, in small portions, with sweet anise, in order to produce the herbes dolces (sweet), and with dry anise for herbes seques (dry), with a higher alcohol content.

Traditionally, these herbes are regarded as digestive and are drunk after eating. They can be drunk cold, with ice, or natural. They are also delicious accompanied with orange or lemonade, although this is not very common on the islands.

A remedy against malaria
Palo is an exquisite liqueur which originated in the 16th and 17th Centuries, when there was a lot of swampland in Mallorca 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 Mallorca, 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.

There are several factories on Mallorca and Eivissa dedicated to the production of these liqueurs, made according to the local tradition handed down from their ancestors.

Orange liquor from Sóller valley

The orange groves in the Sóller Valley of Mallorca have been filling the orchards in this beguiling spot in the Tramuntana Mountains with the scent
of oranges for centuries.
Sóller orange juice is another way to enjoy the taste of this citrus fruit, which brought prosperity to the valley and was one of its main exports in days gone-by. On its own or mixed with other beverages, Sóller orange juice is a delectable drink that evokes the beauty of its native land.

Category: Mallorca Life