Hierbas Ibicencas - Mari Mayans

 A remarkable 18 botanicals combine to create this Hierbas Ibicencas, a liqueur that originated in the Ibizan nights and has now reached the world's most prestigious cocktail bars. Fresh and refined on the palate, with deep herbal flavors on the nose, it comes in a highly recognizable bottle shape: Mari Mayans has thought of everything!

 Type: Other Spirits
 Origin: Spain
 Alcohol Content: 70%
 Format: 1L

 Tasting Notes: In the glass, it has an amber color. Complex, enveloping herbaceous notes emerge on the nose, including anise, rosemary, and thyme. On the palate, it is subtle, very well-balanced, and fresh, with an aftertaste of fennel and mint.

 The Distillery: In Spain, the Balearic Islands have always been synonymous with great entertainment. Among them, Ibiza is undoubtedly the queen of nightlife, with tourists from around the world competing to visit every year. Renowned for its famous nightclubs and idyllic beaches, Ibiza also boasts a well-known liqueur, so much so that it was granted a Geographical Designation of Origin in 1997: Hierbas, a drink made from aromatic plants grown in the fields of the island and nearby Formentera, characterized by an excellent microclimate that generates particular levels of humidity and mineralization. When it comes to Hierbas, one name stands out in the local landscape: that of the Mari Mayans family, dedicated to the research and selection of aromatic herbs for over 130 years. In the late 1800s, the island's inhabitants engaged in a variety of activities to survive, alternating fishing with agriculture and livestock farming. However, one person in particular, Juan Mari Mayans, after a trip to Barcelona, decided to combine his love of aromatic and medicinal herbs with the ancient art of liqueur making. After collecting old formulas and recipes relating to the properties of Ibiza's plants, he decided to launch the Mari Mayans company, specializing in the production of Hierbas Ibicencas. Production involves four main stages: distillation, boiling, infusion, and finally maceration, resulting in a truly fragrant nectar that has enjoyed enormous success worldwide in recent years, from the United States to Europe, including Japan and Australia. Perfect for drinking neat or on the rocks, to round off a lunch or dinner with friends, it can also be mixed into various cocktails and long drinks. "El sabor de la Isla" has never been so intense.