How are traditional Balearic herbal liqueurs like Hierbas made on the island?

The sharp scent of anise and wild herbs drifts through the air as local distillers begin their craft. Making Hierbas, the iconic Balearic herbal liqueur cherished across the island, starts with gathering a vibrant mix of native plants such as rosemary, fennel, thyme, and mint. These aromatic herbs are carefully handpicked in the Serra de Tramuntana and then left to macerate in a base spirit, often made from distilled grapes from vineyards near Binissalem. This blending allows the fragrant oils to infuse the alcohol gradually, creating a complex flavor profile that is both sweet and aromatic.

Once maceration is complete, the mixture undergoes a gentle distillation process, traditionally in copper stills, which refines the essence without losing the delicate nuances of the herbs. Distillers in towns like Manacor and Pollenca, known for their artisanal production, often age the liqueur slightly to harmonize the flavors. The resulting Hierbas is typically enjoyed chilled as a digestif after meals featuring local specialties like sobrassada or tumbet. Visitors can tour distilleries to witness the age-old techniques firsthand, often timed around local festivities such as Nit de Foc, where the drink's warmth complements the island’s celebratory atmosphere.