hierbas, palo ...anyone?

[Jeff Grossman]

Recently learned about these two beverages, both from Mallorca. Anyone ever tasted either one?

 

[VS]

Hierbas: comes from the maceration of a number of herbs in anise liqueur (which, BTW, exists in sweet, semi-sweet and dry versions). The main local herbs (and flowers) used are rosemary, mint, marjoram, linden flowers, orange blossom, lemon balm and lemon tree leaves. Pleasant digestif. Palo is a dark liqueur made with local molasses 'rum', caramelized sugar and an infusion of quinine and gentian. Acceptable. They often have it as an aperitif with ice.

Some people think the best Balearic liquor is Minorca gin, though. Made on the island since the time when it was under the long British colonial rule there, using local herbs.

 

[Jeff Grossman]

Thank you, Victor. Flower composition and everything!

 

[VS]

Yeah, great effort - BTW, I now looked it up in the top producer's web site, and their list of flowers and herbs is a little different, who knows: here in English. Take your pick...

 

[Thor]

I've had the first. Tasty enough. The second sounds like something Levi needs to acquire.

 

[Levi Dalton]

originally posted by Thor:
The second sounds like something Levi needs to acquire.

I am following this thread with a lot of interest.

I did have some Frigola, which is made by a Palo producer, at Star Bar, Ginza.

The Minorca Gin sounds well worth tracking down.

 

[Jeff Grossman]

Good. This is, in fact, a derivative of my non-chinato-but-aromatizzato searches.

 

[Levi Dalton]

originally posted by Jeff Grossman:
Good. This is, in fact, a derivative of my non-chinato-but-aromatizzato searches.

Oh, ok. Even better. Thank you for sharing. That's nice of you.