Top 4 Balearic Spirits and Liqueurs

Maruccia is a boutique winery located in Llucmajor, in the southern part of Mallorca, founded in 2009 by Frank Maruccia. Far from the tourist hustle and bustle, the winery provides ideal conditions for tranquil wine production and welcoming guests. Since 2011, Maruccia has independently produced its wines, from harvest to bottling, with an annual production of 7,500 bottles, with plans to increase this to a maximum of 15,000 bottles in the long term. The wines are sold directly from the winery and exclusively to members of "Club de vino 953," as well as selected fine dining restaurants in Germany, Austria, and Mallorca. Maruccia is known for its commitment to quality and passion for wine, creating a place where lovers of stylish wines and excellent cuisine gather in a select community.Expand

Hierbas de Mallorca is a potent herbal liqueur from Mallorca made with an anise spirit and various Mediterranean plants and herbs such as fennel, lemon verbena, rosemary, chamomile, lemons, and oranges. The drink comes in several styles: dolces (sweet, minimum 20% ABV), mesclades (minimum 25% ABV), seques (dry, minimum ABV 35% ABV). This liqueur can vary in intensity, but most examples are green or amber and have a distinctive herbaceous and anise aroma. It is usually served in shot glasses (chupito) and is mostly enjoyed as a digestif. It is believed that the tradition of preparing this liqueur started at Mallorcan monasteries. Nowadays, there are many industrially produced varieties, but many local families still prepare their homemade versions made with locally sourced plants. In 2002, the liqueur was given a geographical indication designation. It can only be produced in Mallorca. Expand

Palo de Mallorca is a dark-colored liqueur flavored with cinchona bark and gentian root. It is a dense and sweet liqueur with a bitter aftertaste and caramel and licorice aromas that can only be produced in Mallorca. Like similar types of herbal liqueurs, palo de Mallorca was initially used as a bitter health remedy. In the 19th century, the original recipe was improved with the addition of sugar and alcohol. With these additions, it became more palatable and consequently more popular. Palo de Mallorca is mostly enjoyed as an aperitif, usually mixed with sparkling or soda water. It can also work well in cocktails or as an ingredient in desserts. The alcohol content can range between 25% and 36%.Expand

Gin de Mahón is a juniper-flavored spirit that hails from Menorca. It is made with a base spirit, juniper berries, and water. The drink originated under British rule when Mahón was an important naval base, and the locals continued to produce it even after the British left in 1802. This spirit is protected with a geographical indication, which stipulates that it can be made with ethyl alcohol of agricultural origin. However, tradition suggests that this gin was primarily made with a grape brandy base. The only known producer, Xoriguer, is also made with grape brandy. Gin de Mahón is a clear and colorless drink with a herbaceous character dominated by juniper aroma and flavor. It is bottled at a minimum of 38% ABV. Gin de Mahón is usually used in cocktails and mixed drinks, and the locals prefer to mix it with lemonade to create a popular fiesta drink called pomada.Expand

Hierbas ibicenas are liqueurs for Ibiza made with various herbs that are macerated in an anise-based spirit. This liqueur has a long tradition on the island, and though it is produced on an industrial scale, many locals use their traditional family recipes and forage local Mediterranean plants to make homemade versions of the drink. A bottle of this liqueur can include dozen different aromatics. Standard options include chamomile, laurel, rosemary, thyme, lavender, fennel, mint, oregano, sage, lemon verbena, wormwood, and even orange and lemon zest. The drink is aromatic and herbaceous and is best enjoyed as a digestif.Expand