Ibizan herbs are an aniseed-flavoured spirit drink, flavoured with herbs and essences produced on the island, such as fennel, thyme, rosemary and lavender, among others.
There are many combinations of herbs and an infinite number of formulas, but all of them result in an excellent herbal liqueur with an aniseed base and a great confluence of flavours. Would you like to try this liqueur so typical of the island of Ibiza?
A drink with a history
Ibizan herbs are a popular liqueur that is usually drunk as a digestive after a large meal or as a mixed drink whenever you feel like it.
This herbal drink is made in the traditional way from the infusion and distillation of aromatic herbs from the island of Ibiza. It has been made for many years, according to the handwritten recipe of Juan Mari Mayans, an expert in the use of herbs, who started the family tradition of Ibizan herbs in 1880.
In the past, almost every house would put different herbs in a bottle and leave them to macerate for a certain period of time, thus creating their own recipe for Ibizan herbs.
Nowadays, Ibizan herbs are exported all over the world and have a Protected Geographical Indication (PGI), a seal that guarantees that their production meets demanding quality standards.
How are Ibizan herbs prepared?
Ibizan herbs are a traditional spirit made by macerating different local herbs in an alcoholic base.
Some of the herbs used in its production are fennel, thyme, lemon verbena, rosemary, lavender, camomile, juniper and sage, among others. Orange and lemon leaves and peel, star anise and green anise are also added.
The plants are harvested in May and June and then macerated in liqueur for about three months.
In most cases, Ibizan herbal liqueur is made in artisan distilleries, where the entire production process is controlled from start to finish, from the cultivation of the plant to the final labelling of the product obtained.
Ibizan herbal formula: no two are alike
As they say in Ibiza, there are as many Ibizan herb formulas as there are families producing them on the island. By this they mean that there are an infinite number of combinations of herbs, with no two formulas being the same. This is because depending on the area of the island where the producing family is located, they will use different varieties of plants.
Noted for its digestive properties, this liqueur has been and is usually consumed after a meal, especially if it is a large meal.
Nowadays, its use has spread spectacularly and it is also possible to drink it in restaurants and even in the trendiest bars and nightclubs of the moment. So, when your holiday on the island comes to an end, don’t forget to take a sample of this pleasant liqueur with you, which, as well as being delicious, has multiple properties.
