What local stories or traditions are linked to Palo, the bitter aperitif popular on the island?

Palo is more than just a drink on the island; it carries a sense of place and tradition that locals hold dear. Made from the myrtle tree's bark and infused with various herbs and spices, this bittersweet aperitif has its roots in medicinal uses, once believed to aid digestion and health. Over time, it evolved into a beloved ritual enjoyed especially in towns such as Palma and around the villages in the Tramuntana, where sipping Palo is a way to loosen tongues and gather friends before a meal.

Enjoyed typically with small plates of sobrassada or cured cheeses, Palo is often accompanied by the relaxed pace of island life. During festivals like Sant Sebastià in Palma or the Festa de l'Ametler in the Serra de Tramuntana, it’s common to share a glass of Palo as a sign of welcome and good company. The drink’s slightly bitter complexity reflects the balance of island flavours — from salty sea air to fragrant pine groves — and locals delight in stories of past harvests, family recipes, or the particular qualities of herbs from each region. It’s not just an aperitif but a connector, weaving together taste, history, and social ritual in a way that feels uniquely Majorcan.